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Tag Archives: mini cake pans

Mini Heath Bar Crunch Cakes

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These mini Chocolate cakes are filled with a creamy Heath Bar filling and covered in a chocolate glaze.

A few weeks ago I posted a Boston Cream Pie recipe using this fun little Mini Cake Pan.  Again, this recipe would work just fine as a regular cake with the cream as a filling between the layers and the glaze poured over the top– but I chose cute over practical and used these pans.  This is the second dessert I’ve done in them and they just turn out beautifully!  Here’s the recipe- it is an easy one!!!

Ingredients:

  • One chocolate cake mix (with oil, water and eggs to make according to box)
  • 2 c. Cool Whip Topping
  • 2 1/2 c. crushed Heath Bars
  • 2 c. semi sweet chocolate chips
  • 1 c. unsalted butter
  • 1 T. corn syrup

Directions:

  • Make glaze 1st:  Melt together chocolate chips, butter and corn syrup.   Place in fridge for at least one hour
  • Preheat oven to 350 degrees
  • Make cake mix according to box
  • Spoon  about 1/2 c. of batter into each Mini Cake Pan
  • Place on cookie sheet and bake at 350 degrees for 18-20 minutes
  • Tip baked cakes on to a cake rack and cool completely.
  • Repeat this process (one cake mix will make 4-5 complete cakes)
  • To make filling, combine Heath bars with Cool Whip topping.
  • Spoon filling in the cavity in each cake.

    • Tip one cake layer on to a second (keeping the fillings in the middle)
    • Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
    • Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
    • Sprinkle tops of each cake with remaining crushed Heath bars.
    • Chill until glaze is hard.

My thoughts:  I’m a huge fan of heath bars and chocolate together, so this was a dream dessert in my book!  I really like how the white filling is a “surprise” when you cut into the cake.  These are VERY easy to make and put together- my only dilemma was the glaze.  I tried it with the Boston cream Pie recipe and struggled with it then, but it was SO YUMMY that I used it again here.  I didn’t get the smooth finish I was hoping for…sigh.  If any of you have a good smooth glaze that you use– please share!!!!  Enjoy!!! -r

NOTE:  This recipe will be automatically posted for me as I will be out of the country for a few weeks.  I will be unable to answer your questions or respond to your comments during this time– my apologies ahead of time!  I will catch up with all of you when I return!  -r



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Mini Boston Cream Pies

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These miniature Boston Cream Pies are the CUTEST treat!  Covered in chocolate glaze with a surprise yummy filling in the middle, these are sure to make you and your family smile!

When you are as obsessed with desserts as I am, you get really fun kitchen presents!  For my birthday last year, my friend Angie got me the most adorable Mini Cake Pan ever.  They are made by Wilton and they create cute little layer cakes that have a square of filling on the inside.  I love them and decided to use them with this Boston cream Pie recipe instead of just a plain old regular size cake.  If you want to try the pans out just click on Mini Cake Pan and you can see them on Amazon– if you don’t want another kitchen gadget (I totally understand the dilemma!) just make this recipe in two regular round cake pans- put the filling in the middle and just pour that glaze right over the top.

Ingredients:

  • One white cake mix (with water, oil and eggs to make according to box)
  • One box (3.4 oz) JELL-O instant vanilla pudding
  • 1 c. milk
  • 1 1/2 c. Cool Whip Topping
  • 2 c. semi sweet chocolate chips
  • 1c. unsalted butter
  • 1 T. corn syrup

Directions:

  • Make glaze 1st: Melt together chocolate chips, butter and corn syrup and mix well.  Refrigerate at least one hour.
  • Preheat oven to 350 degrees.
  • Make cake mix (whole egg method) according to box.
  • Spoon about 1/2 c. batter into each well greased Mini Cake Pan.
  • Place pans on a cookie sheet and bake at 350 degrees for 18-20 minutes.
  • Tip pans over onto a cake rack and allow cakes to cool completely.

  • Repeat process (one cake mix makes 4 to 5 full (two piece) cakes).
  • To make filling, combine pudding mix with milk and whisk for 2 minutes.
  • Fold Cool Whip topping in and set aside for at least 5 minutes.
  • Trim bottoms of cakes flat and spoon filling into each cavity.

  • Tip one cake on top of the other, keeping the filling in the center.
  • Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
  • Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
  • Chill until glaze is hard.




My thoughts:  I just served these last night and they were a huge hit.  Everyone loved how cute they were and the surprise filling in the center.  I loved the creamy filling with the rich glaze…YUM!  The glaze is a little difficult to get right (I thought!)  I was hoping for a smoother finish- but it tasted GREAT!  –Enjoy!!!!!!!  -r

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