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Chocolate Mexican Wedding Cakes

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Add novelty to your wedding or any special occasion with this towering pyramid built from miniature chocolate cakes. With chocolate Mexican wedding cakes, there’s no need to take a trip south of the border to celebrate with flair!

Serves: 48

Cooking Time: 10 min

What You'll Need:
  • 3/4 cup (1-1/2 sticks) butter, softened
  • 3/4 cup packed brown sugar
  • 3 (1-ounce) squares unsweetened baking chocolate, melted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup finely chopped walnuts or pecans
  • 1/2 teaspoon salt
  • Confectioners' sugar for coating
What To Do:
  1. Preheat oven to 350 degrees F.
     
  2. In a large bowl, combine butter and brown sugar, and beat with an electric beater on medium speed, scraping bowl often, until light and fluffy (1 to 2 minutes).
     
  3. Add melted chocolate and vanilla. Continue beating, scraping bowl often, until well mixed (another 1 to 2 minutes). Reduce speed to low and add all remaining ingredients except confectioners' sugar. Continue beating, scraping bowl often, until batter is well mixed and smooth (another 1 to 2 minutes).
     
  4. Shape by rounded teaspoonfuls of dough into 1-inch balls and place 1 inch apart on cookie sheets; bake 8 to 10 minutes, or until set. Cool 5 minutes oncookie sheets. Carefully remove balls from cookie sheet and cool an additional 5 minutes.
     
  5. Roll balls in confectioners' sugar while still warm, and again when cool.
Note

These bite-sized cakes are a chocolate version of traditional Mexican wedding cakes. For a fancy display, they're often mounded in a pyramid.

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