Prep Time 20m
Cook Time 17m
Ready Time 120m
Yield 2 mini cakes (2 servings)

  • Nonstick cooking spray
  • 1 egg
  • 1 cup Pillsbury™ Purely Simple® Chocolate Cake & Cupcake Mix
  • 1/4 cup milk
  • 6 tablespoons butter, softened, divided
  • 1 cup Pillsbury™ Purely Simple® Chocolate Buttercream Frosting Mix
  • 1 tablespoon water
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 9-inch square pan with no-stick cooking spray. Dust with flour.
  • Step 2Beat egg in medium deep bowl with electric mixer on high speed until slightly thickened, about 2 minutes. Add cake mix, milk and 3 tablespoons softened butter. Beat on low speed until evenly moistened. Beat 1 minute on medium speed. Spread evenly in prepared pan, spreading slightly higher in corners of pan to ensure an even cake layer. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. For ease in cutting, freeze cake until firm.
  • Step 3Beat frosting mix, water and remaining 3 tablespoons butter in medium bowl with electric mixer on low speed until evenly moistened. Beat on high speed 1 minute or until fluffy. Place frosting in decorating bag fitted with medium star tip.
  • Step 4Planning carefully, CUT out 6 (2 3/4-inch) round cake layers using a biscuit cutter or deep cookie cutter. Place 2 cake layers on 2 individual serving plates. Pipe frosting on tops of cake layers. Top with second cake layer. Top with frosting. Top with remaining cake layers. Pipe a swirl of frosting on top of each mini cake, beginning at outer edge and moving toward center. Garnish as desired. Chill until ready to serve.
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