Little Chocolate Almond Cream Cheese Cakes

Another recipe from “Chocolate from the Cake Mix Doctor” by Anne Byrn.  About 4 of the kids in my Sunday School class have birthdays this month so I thought I’d make them all their own little birthday cakes.  Pampered Chef used to make a stoneware pan that has 6 little bundt cakes in one pan, each about 5″ wide.  That’s the pan I used to make these cakes.  (You could use this same recipe to make cupcakes and it would make about 24).  They smelled heavenly!

1 (18.25 oz) package plain butter recipe fudge cake mix (I used milk chocolate)

1 (8 oz) package cream cheese, at room temperature (the recipe said you could microwave the cream cheese for about 30 seconds or until soft if you didn’t have them time to get it to room temp so that’s what I did)

1/2 cup water

1/2 cup oil

1/4 cup sugar

4 eggs

1 teaspoon pure almond extract

1  Preheat oven to 350.  Spray pan with cooking spray.

2  Place cake mix, cream cheese, water, oil, sugar, eggs and extract in large mixing bowl.  Blend with mixer on low for 1 minute then on medium for 2 minutes.  Batter should look well combined.  Spoon batter into pan, filling about 2/3 full.

3  Bake cakes until they spring back when lightly pressed with finger, about 14 – 17 minutes.  Remove from oven and let cool for 10 minutes before removing from pan.

I decided to make the cakes for the girls look like flowers so I made a thick glaze out of powdered sugar and milk and drizzled that over the cake then sprinkled blue sprinkles around the top of the cake for the petals and then filled the middle with “pearl” sprinkles.  Haven’t decided yet what to do for the boys . . .

 

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