Mini Citrus Cakes

This recipe makes about 6 dozen mini cakes so it's great for a baby or bridal shower or any party. I didn't use almonds on top because we had some non-nut eaters that day. To serve these I put a couple of them on a small plate then I used my medium cookie scoop so serve small ice cream scoops alongside the cakes. I used vanilla ice cream but I think these would be delightful with a sherbet too.

Mini Citrus Cakes

1 package yellow cake mix

1 1/4 C water

3 eggs

1/3 C vegetable oil

3 1/2 C powdered sugar

1/2 C orange juice

1/4 C lemon juice

Toasted chopped almonds, optional

In a mixing bowl, combine cake mix, water, eggs, and oil; beat on low speed for 30 seconds. Scrape the sides of the bowl then beat on medium for 2 minutes. Fill well-greased mini muffin tins (do not use paper liners) two-thirds full (best not to over fill these). Bake at 350 for 10-12 minutes or until a toothpick comes out clean.

Meanwhile, in a bowl, combine powdered sugar, orange juice and lemon juice until smooth. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds, if using.

Originally from Quick Cooking.