Back to School Mini Candy Tray Cakes

Prep Time: 15 mins.
Cook Time: 25 mins.
Yield: 20

Recipe by: Taryn Camp- Life and Sprinkles

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

Information per Serving
Serving Size	20
Calories	390
Fat	18g
Saturated Fat	7g
Cholesterol	45mg
Sodium	360mg
Carbohydrates	58g
Dietary Fiber	2g
Protein	4g