citrus mini cakes

Citrus Mini Cakes

These moist, bite-size treats from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.

INGREDIENTS:

• 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

SERVINGS	36
CATEGORY	Dessert
METHOD	Baked
PREP	15 min.
COOK	20 min.
TOTAL	35 min

Tips & Ideas:

To freeze baked goods to enjoy later, use freezer bags or containers with tight-fitting lids, or wrap items securely in moisture-proof wrap, heavy-duty foil or freezer paper. Don't forget to label and date items before freezing.

DIRECTIONS:

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.