Recipes Made with Cake Mixes
Fruity Chocolate Truffle Cakes
Yield: 24
Ingredients
- 1 (18.25 ounce) box chocolate fudge cake mix*
- 6 tablespoons raspberry jam, melted
- 1 (16 ounce) can vanilla frosting
- 1/4 cup vegetable oil
- 1 small zucchini, shredded
- 1/2 cup pasteurized egg substitute
Instructions
- Heat oven to 350 degrees F.
- In bowl, beat cake mix, oil and egg substitute and 1 1/3 cups water for 30 seconds. Increase speed; beat 2 minutes more. Stir in zucchini.
- Divide batter among cupcake liners placed in two 12-well muffin pans.
- Bake for 15 minutes or until done. Let cool.
- In bowl, combine frosting and 2 tablespoons jam. Pipe frosting mixture onto cupcakes.
- Drizzle remaining jam over cupcakes.
- Garnish with raspberries, if desired, then serve.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.