Yellow Cake Mix to Chocolate cake mix

 

Confessions of a Baking Queen

1 - 15.25oz Box of Yellow Cake Mix (I didnt have chocolate)
1-3.9oz Box of Dry Vanilla Pudding Mix (I didnt have chocolate)
1/2 c Cocoa Powder
4 Large Eggs, at room temperature
6oz (¾ Cup) Vegetable Oil
6oz (¾ Cup) Sour Cream (or mayo or plain yogurt)
4oz (½ Cup) Buttermilk
1 Teaspoon Vanilla
4oz (½ Cup) Hot Coffee (I didnt have it)
85 grams (½ Cups) Mini Chocolate Chips, optional

1. Preheat your oven to 350F/180C and spray two 8-inch or 9-inch round cake pans with non-stick baking spray, my preferences are Bakers Joy or Pam for Baking. Set the pans aside.
2. In a large bowl mix together everything except the hot coffee and mini chocolate chips. Mix until fully combined, you want to make sure you mix well enough that there are no traces of egg left behind but you don't want to overmix the batter. Then mix in the hot coffee, it will thin the batter out then fold in the chocolate chips.
3. Pour the cake batter evenly between the two prepared pans and bake. For 8-inch cakes I found they baked in the 25-30 minute mark as opposed to the longer times the cake box suggested.  Let the cake pans cool on a wire rack for 15 minutes before inverting the cake out directly onto a wire rack to cool completely. Then frost with your favorite frosting.

He wanted cherry icing served on it with maraschino cherries on top for decoration

White Cake mix additions

1.  White Cake mix to peppermint cake
Betty Crocker

1

box Betty Crocker™ SuperMoist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1/2

teaspoon red food color

1/2

teaspoon peppermint extract

White Icing

1

cup powdered sugar

1

tablespoon milk or water

1/2

teaspoon vanilla, if desired

Decoration

Crushed candy canes or crushed hard peppermint candies, if desired

• 1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease rectangular pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan and then swirl the two colors together with a knife.
• 2 Bake and cool cake as directed on box.
• 3 In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.

2.  White Cake mix to Chocolate cake mix

1 cake mix 

3 eggs

1and1/4 c milk

1/4c oil

1/2 c sour cream or mayo (i've tried both and very successful()

1 pudding package (keep it in powder form)

1/4-1/2c cocoa powder 

Chocolate chips

Oven 350. Mix eggs, water, oil, pudding and cocoa till smooth.  Then add cake mix.  Spray the baking pan add the cake mix. Sprinkle chocolate chips on top, they will sink down as it cooks.  Last 5 min add two handfuls of chips to top, they will stay on the top.  Cook 24min, let cool.

4/01/24

MAde a white cake mix and turned it into a most delicious chocolate cake 

Two options for frosting:

1. Melt chocolate chips in microwave with a little oil/butter and pour that on top of a cooled cake.  It will harden and be delicious

2. Chocolate sauce

• 4 tablespoons (60g) virgin coconut oil
• 1/2 cup plus 1 tablespoon (52g) carob/cocoa powder. (For a sauce, decrease to 1/4 cup)
• 2-4T honey

Melt the coconut oil and honey  in the microwave. My honey was old and granulized, but the micro smoothed it out. Add the cocoa. Stir stir stir! Stir until it gets thick like Artisana Cacao Bliss.

3.Banana-Cinnamon Cake

 Betty Crocker

1

box Betty Crocker™ SuperMoist™ yellow cake mix

1/2

cup water 

1

cup mashed very ripe bananas (2 medium)

1/2

cup butter or margarine, softened

2

teaspoons ground cinnamon

3

eggs

1/2

cup chopped walnuts

Cinnamon Glaze

1/2

cup Betty Crocker™ Rich & Creamy cream cheese frosting

2

to 3 teaspoons milk 

1/4

teaspoon ground cinnamon

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with cooking spray.
• 2 In large bowl, beat cake mix, water, bananas, butter, cinnamon and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts. Pour into pan.
• 3 Bake 47 to 57 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. In small bowl, stir glaze ingredients until thin enough to drizzle. Drizzle over cake. Store loosely covered.

Coconut Cream Poke Cake

Country Cook

1 (18 oz) box of white cake mix
all ingredients to make the cake (eggs, oil, milk)
1 can of sweetened condensed and/or cream of coconut
1 (8oz) whipped cream (made vanilla pudding for the top instead of whip cream)
1 (8 oz) sweetened coconut

Mix and cook the white cake mix, as the box describes.

When the cake is still warm i mixed half sweetened condensed milk and coconut milk  (b/c that is all I had of each).

Poke holes in the warm cake and pour the condensed and coconut milk. Let it cool in freezer or fridge.
Toast the coconut on the stove top 5 min till light brown or in oven (350 for 5-10min).

After the cake is cooled- Mix the vanilla pudding with milk and pour on top of the cake.

Avocado Pudding or Popsicles

2 large avocados - peeled, pitted, and cubed                                                                            

1/2 cup unsweetened cocoa powder
1/2 cup brown sugar/sugar/honey
1/3 cup coconut milk
2 teaspoons vanilla extract
1 pinch ground cinnamon

http://allrecipes.com/recipe/chocolate-avocado-pudding/

I also have frozen as a cold popsicle snack

8/28/15
I made this from frozen avocados b/c they were on sale and wanted to stock up (fresh is fine too)
2 frozen avocados
1/4c peanut butter
2-3 frozen bananas (fresh is find too)
1 T honey
milk
1/4c carob powder

Put everything in blender, turn it on and blend.