An amaretto and chocolate pleasure was accidentally created after trying with a few red velvet recipes. A flavorful, yet incredibly light, little Bundt® cake.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 16 |
| Yield: | 16 mini cakes |
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup amaretto-cream-flavored hot cocoa mix
- ½ teaspoon salt
- 1 ⅛ teaspoons baking soda
- 2 cups white sugar
- 1 cup butter, softened
- 4 eggs
- 1 cup sour cream
- ½ cup milk
- 2 teaspoons vanilla extract
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- 1 (16 ounce) package confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.
- Beat white sugar and 1 cup butter together in a separate bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time. Mix in 1 cup sour cream, milk, and 2 teaspoons vanilla extract.
- Beat flour mixture into sour cream mixture gradually, on low speed, until just blended. Spoon batter into 16 mini fluted tube pan molds (such as Bundt®), filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
- Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.
- Beat cream cheese, 1/4 cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract in a bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Add confectioners’ sugar gradually; beat frosting until smooth. Frost the cooled cakes.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 355 mg |
| Sugars | 56 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |