TEA CAKES

January 27^th is Chocolate Cake Day. Tea Cakes are a great alternative to serving a whole cake or even cupcakes as a light dessert or snack in addition to a favorite at tea time. Here is an easy basic recipe with only a few simple ingredients and some of our favorite chocolate indulgences:

BASIC TEA CAKES: Combine 1 cake mix and 1 1/2c combined liquid then whisk until just mixed. Pour into greased mini muffin tins and bake at 350 degrees for 15 mins. Turn upside down and drizzle with icing or glaze and garnish.

 

BLACK FOREST TEA CAKES: Combine a German Chocolate cake mix, 1/2c mini chocolate chips and a can of cherry pie filling.
ICING: drizzle icing on bottom of tea cakes then sprinkle with mini chocolate chips

CHOCO-RASPBERRY TEA CAKE: Combine 1c applesauce and 1/2c cooled strong black tea and add to a German chocolate cake mix. Half fill mini tins, add raspberry jam and top with batter.
GLAZE: drizzle with chocolate ganache and garnish with fresh raspberry

DOUBLE DECADENT MINT TEA CAKES: Steep 1Tbs spearmint in 1/2c boiling water until cool. Combine with 1c applesauce or pumpkin and add to a chocolate cake mix plus 1c mini chocolate chips.
GLAZE: drizzle with chocolate ganache and sprinkle with mini chocolate chips

CHOCOLATE CHAI LATTE TEA CAKES: Steep 1Tbs CHAI tea in 1/2c boiling water until cool. Combine with 1c plain yogurt and add to a chocolate cake mix.
GLAZE: Combine 1/4c CHAI tea with 3/4c confectioners’ sugar to make a glaze and pour over bottom of tea cakes.

CINNAMON CHOCOLATE TEA CAKES: Combine 1 1/2c applesauce with a German chocolate cake mix and 1Tbs cinnamon
ICING: drizzle icing on bottom of tea cakes then sprinkle with cinnamon.

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31