Mini Chocolate Pudding Birthday Cakes

Preheat oven to 350F.

In a small bowl, melt butter and coconut oil in microwave – heat for a few seconds at a time, stirring between, and stopping once the butter is melted. Once melted, pour mixture into a larger bowl. Stir in sugar, eggs and vanilla. Scrape sides of bowl and mix again.

In a smaller bowl, mix all dry ingredients together. Alternate adding the milk and dry ingredients into the creamed mixture until all is incorporated. Scrape sides of bowl and mix again briefly. Pour into greased 9×13 dish and smooth out. Bake 15-20 minutes or until toothpick comes out clean when inserted. Remove from oven and cool completely.

For the frosting, stir butter, vanilla, cocoa and powdered sugar together. With mixer on low, slowly stream in milk. Scrape sides of bowl and whip on high 1-2 minutes until it turns lighter in color.

To assemble, cut out circles from the cake using a cookie cutter or glass. (I was able to cut three 3-inch circles and 6 1 1/2 inch circles total). Place a circle of cake on waxed paper. Spread about 2 tablespoons of frosting over the top. Place a second circle of cake on top of frosting. Top cake with plenty more frosting. Smooth the top and push the extra frosting down the sides, spreading as you go.

Once cake is covered with frosting completely, smooth the sides and top, removing any extra frosting as needed. Top with desired decorations such as sprinkles or nuts.

Recipe tips:
-I find your frosting doesn’t collect crumbs if you start out with too much frosting and smooth it and remove it as you spread it on your cake.
-You can use any size or shape of cake you like.
-If you keep this cake in a 9×13 size (instead of cutting it into smaller circles), then just spread all of the frosting over top. If you want to make 2 9-inch rounds, I’d suggest doubling the frosting recipe.