Monday, April 23, 2007

Citrus Mini Cakes

1 package (18-1/4 ounces) yellow cake mix

1-1/4 cups water

3 eggs

1/3 cup vegetable oil

3-1/2 cups confectioners' sugar

1/2 cup orange juice

1/4 cup lemon juice

Toasted chopped almonds

In a large mixing bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill well-greased miniature muffin cups two-thirds full. Bake at 350° for 10-12 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a large bowl, combine sugar and juices 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. Yield: about 6 dozen.