How To Make Delicious Fall Mini Cakelettes With A Nordic Ware Pan

Preheat the oven to 350° F and spray your cakelette pans with non-stick spray.

Pour the dry cake mix into a large mixing bowl.

Next, add the egg, oil, milk, and vanilla extract.

Add ingredients to the cake mix.

Mix for a minute.

Mix for a minute with an electric mixer or until well combined.  Then, use a spatula to scrape down the sides and bottom of the bowl to be sure everything is combined.  Don’t overmix.

First, spray the pan with non-stick spray.  Then, with a spoon, carefully fill each cavity of the Nordic Ware pan 3/4 of the way full.

Fill the wells 3/4 full.

Turnout and cool on a baking rack.

Place the pan in the oven and bake for about 12 minutes.  Don’t overbake!  (It takes 12 minutes in my oven.  It may take a minute or two more or less in yours.) 

Let cool in the pan for 5 minutes.  Then, transfer to a cooling rack.

Chocolate Glaze Directions:

Melt butter and chocolate over low heat.

Add sugar and vanilla.

Heat butter and chocolate chips over low heat until melted.  Remove from the heat.

Mix thoroughly.

The mixture will be thick.

Stir in powdered sugar and vanilla until smooth. 

Stir in 1 Tablespoon of hot water at a time until you have the desired consistency.

Fill a little bowl with hot water from the sink and pop it into the microwave for 15 seconds.  Then, you can use a measuring spoon to add a tablespoon at a time to the mixture.

Spoon the chocolate glaze over the cap of the acorn and dip it into chopped nuts.

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