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Cooking

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Cocoa Crème Snack Cakes

Serves: Makes approximately 15 snack cakes

Ingredients:

Cocoa Crème Cakes
  • 1 cup water
  • ¾ cup buttermilk
  • ¾ cup canola or corn oil
  • 3 large eggs
  • 2 cups unbleached all-purpose flour
  • 1¾ cup sugar
  • ¾ cup unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt


Cream Filling
  • 1/3 cup heavy whipping cream
  • 1 teaspoon sugar
  • ½ teaspoon pure vanilla extract


Procedures:

This recipe is the perfect match for Fat Daddio’s® Crème Snack Cake Pan.

Preheat oven to 325°F. Position a rack in the middle of your oven. Lightly coat the pan with butter or cooking spray.

Cocoa Crème Snack Cakes

Mix water, buttermilk, oil and eggs until blended. In a separate bowl, sift together flour, sugar, cocoa, baking soda and salt. Pour liquid ingredients into dry ingredients and whisk until you have a smooth batter.

Spoon two large tablespoons of batter into each cavity of the pan, or until each cavity is 2/3 full. Bake for 12–15 minutes, or until cakes spring back when lightly touched in center, or cake tester comes back clean. Cool for 10 minutes in pan, then remove and cool completely.

Cream Filling

Whip all ingredients on medium until stiff peaks form. Transfer filling to a pastry bag with a Bismarck tip.

Assembly

Make three entry points on the underside of each cake with a toothpick. Holding a cake in hand, pipe filling through each, taking care not to overfill.

Adapted from Baking Kids Love by Cindy Mushet.

 
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