Buttercream Baby Cakes
1/4 cup milk
6 tablespoons butter, softened, divided
1 tablespoon water
HEAT oven to 350°F. Coat 9-inch square pan with no-stick cooking spray.
Dust with flour.
BEAT 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.
BEAT 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.
Planning 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.
Serving Size (1/2 of recipe), Calories 770 (Calories from Fat 350), Total Fat 40g (Saturated Fat 23g, Trans Fat 2g), Cholesterol 165mg, Sodium 670mg, Total Carbohydrate 101g (Dietary Fiber 1g, Sugars 79g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.