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Citrus Mini Cakes


  • 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
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  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • Toasted chopped almonds


In a large mixing bowl, combine cake mix, water, eggs and oil. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fill well-greased miniature muffin cups two-thirds (2/3) full. Bake at 350 degrees for 10 to 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 bottom down on wire racks; sprinkle with toasted almonds on top of each mini cake.

Yield: about 6 dozen

By Connie from Oden, AR


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