Back to School Mini Candy Tray Cakes
Chocolate Funfetti mini tray cakes topped with chocolate frosting and colorful buttercream borders. Each one has a different candy flavor added and the container is topped with a sticker to match.
Make This Recipe
Ingredients
Cake:
1 box chocolate funfetti (or just chocolate) cake mix
1 pkg chocolate instant pudding mix
1 c water
1/2 c + 1 tbsp oil
4 Eggland's Best eggs, large
Buttercream:
2 sticks butter
4 c powdered sugar
1/3 c cocoa powder
1 tsp vanilla
2-3 tsp heavy cream
assorted food coloring
assorted candies, chopped
Preparation
- Preheat oven to 350°F.
- In a large bowl, combine the cake mix, water, oil, pudding mix, and eggs.
- Prep mini tray pans with cooking spray.
- Fill each pan about 2/3 full. Bake for 20-25 minutes, check frequently and test with a toothpick.
- Let cool completely.
- In a mixing bowl, beat the butter until smooth. Add in the powdered sugar, vanilla, and cream. Mix until smooth.
- Separate the frosting into two bowls. In one bowl, add 1/3 of the frosting. Tint with food coloring- one color or divide further to get several colors. In the other bowl, fill 2/3 full and add cocoa.
- Spread the chocolate frosting onto each cake. Pipe a colored border, add candy of choice and close with lid.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 20 |
|---|---|
| Calories | 390 |
| Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 45mg |
| Sodium | 360mg |
| Carbohydrates | 58g |
| Dietary Fiber | 2g |
| Protein | 4g |