Chocolate Angel Cakes
This fabulous recipe tastes like a scratch cake. The little cakes are still a lot of work, but cake mix and ready-made frosting help a lot.
INGREDIENTS | YIELDS 20 CAKES
- 1 18.25-ounce package chocolate cake mix
- 1 cup water
- ⅓ cup oil
- 2 eggs
- ¾ cup semisweet chocolate chips, ground
- 3 16-ounce cans ready to spread chocolate frosting
- 2–3 cups finely chopped pecans
Preheat oven to 350°F. Spray a 9″ × 13″ pan with nonstick baking spray containing flour and set aside.
In large bowl, combine cake mix, water, oil, and eggs and blend. Beat two minutes at high speed.
Fold in the finely ground chocolate chips. Spread into prepared pan.
Bake for 35–45 minutes or until toothpick inserted in cake comes out clean. Let cake cool completely on wire rack.
Cut cake into 20 pieces and remove from pan, one at a time.
Frost the little cakes on all sides and roll in the chopped pecans to coat.
You can change the flavor of this simple recipe in many ways. Use white cake mix, white chocolate chips, and white frosting. A spice cake can be used, also with white chocolate chips and butter frosting. Or mix and match; make a white cake and frost it with chocolate frosting. You get the idea!