Apricot Tea Cakes

🧂 Ingredients

• 1 box white cake mix
• 3.9 z. box vanilla pudding mix
• 1 cup sour cream
• 4 large eggs
• 1/2 cup half-and-half
• 1/2 cup canola oil

  or use coconut oil or avocado oil
• 12 oz. bag vanilla chips
• 1 cup walnuts

  chopped (measure after chopping)
• 16 oz. bag dried apricots

  diced
• 2 cups powdered sugar
• 1 tsp. vanilla extract
• 3 tbsp. water

Instructions

• 1 Chop apricots; set aside.
• 2 Meanwhile, place cake mix and vanilla pudding mix in a large mixing bowl.
• 3 Add sour cream, eggs, half-and-half and canola oil.
• 4 Mix until thoroughly blended.
• 5 Add vanilla chips,  walnuts and apricots.
• 6 Stir well to combine.
• 7 Grease and flour 20-tin miniature Bundt pan.
• 8 Spoon cake mixture into individual tins about two-thirds full.
• 9 Bake at 350º about 20-22 minutes or until a toothpick inserted in center comes
  out clean.
• 10 Cool completely before removing from tins.
• 11 Drizzle with icing.
• 12 Allow icing to dry about 15 minutes before wrapping with plastic wrap.
• 13 Whisk ingredients in a small mixing bowl to combine.
• 14 Drizzle over top of individual tea cakes.

Nutrition Info