Strawberry Tea Cakes are sensational. These elegant, festive and beautiful Tea Cakes are marvelous for Christmas or holiday baking. They're even great for birthdays or Valentine's Day! Since they start with a cake mix and canned frosting, they're really easy to toss together too.
1 zip lock bag WITHOUT the "stand and fill" bottom
2 wire cooling racks
Ingredients
1boxstrawberry cake mix
5.1oz. boxvanilla pudding mix
1cupsour cream
4large eggs
1/2cuphalf-and-half
1/2cupcanola oil
12oz. bagwhite chocolate chipsNOT vanilla chips or premiere white baking chips
1canstrawberry frosting
1/3cupred sprinklesfor decoration, if desired
Instructions
Mix cake mix, pudding mix, sour cream, eggs, half-and-half and oil in a large mixing bowl with a wooden spoon.
Fold in chips.
Bake at 350° for about 20 minutes or until a toothpick inserted in center comes out clean.
Cool completely before adding icing.
Microwave frosting for 15-20 seconds to soften. (Remove foil and lid).
Drizzle icing over top of individual teacakes.
Sprinkle the red sprinkles over top of the icing.
Notes
NOTE: Rotate Bundt pans on shelf racks half-way through baking time if baking more than one Bundt pan rack at a time.NOTE: The icing can be piped over top of the Tea Cakes as well. Spoon the icing into a zip lock bag without the "stand and fill" bottom. Snip off a corner and pipe over top of individual Tea Cakes.NOTE: I used white chocolate chips NOT vanilla chips or premiere white baking chips. In the Dallas Metroplex the only place I've been able to find REAL white chocolate chips is Kroger and Trader Joe's.NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.