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Old 09-19-2004, 03:09 PM   #1
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Cake Mix?

I have a chocolate cake mix. I want to make something other than a chocolate cake. Any ideas to make something different? Such as adding fruit flavor? Pumpkin? Coconut?

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Old 09-19-2004, 03:20 PM   #2
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Pumpkin and coconut don't sound good to me with chocolate. Here are the flavors I think go well with it; you could use jam or fruit or flavor the cake batter:

orange
cherry
mint

there's a trick to making muffins using cake mixes but I forget what it is. Choc muffins might be good . You increase or decrease something. Anybody know?
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Old 09-19-2004, 05:04 PM   #3
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Raspberry too. You could make brownies from it I think. Think you decrease the water by half and up the oil by 1/4 cup. Not sure though. Hope someone can help you out.
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Old 09-19-2004, 06:07 PM   #4
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Quote:
Originally Posted by Alix
Raspberry too. You could make brownies from it I think. Think you decrease the water by half and up the oil by 1/4 cup. Not sure though. Hope someone can help you out.
Ooooh, forgot about raspberries. Chocolate, raspberries, whipped cream - what's not to like. Are you listening, Ian?
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Old 09-19-2004, 10:08 PM   #5
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Try the Cake Mix Doctor website:

http://www.cakemixdoctor.com/

I have both the regular cake mix book and the chocolate cake mix book from her. She has some great recipes using mixes.
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Old 09-20-2004, 01:13 PM   #6
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Turtle Cake

A really easy recipe.

Turtle Cake
1 box of Chocolate cake mix
3/4 c Butter
1/2 c Evaporated milk
14 oz bag of Caramels, unwrapped
1 c Pecans
6 oz Chocolate chips, semisweet

Preheat oven to 350F
1.Mix cake according to directions. Pour half batter into 9x13 pan. Bake for 20 minutes.
2.Melt milk, butter, and caramels together. Pour over hot cake.
3.Sprinkle pecans and chocolate chips on top of caramel mixture. Pour rest of batter over cake. Bake for 20 more minutes, or until a toothpick inserted in the top layer comes out clean. Cool on a wire rack.
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Old 09-20-2004, 01:25 PM   #7
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You can make a chocolate Pumpkin torte by making the chocolate cake layers and cutting them horizontally into four thinner layers (best to chill the cake before cutting, it makes it easier). Line a 9" springform pan with plastic wrap and start layering things: chocolate cake, pumpkin mousse(same thickness as the cake layers), cake, pastry cream, cake, mousse, cake then press it gently to level it out and avoid bubbles, wrap it with plastic and chill it firm. Remove the spring form sides and glaze it with a ganache or frost it with fluffy 7-minute frosting spiced with a little pumpkin pie spice or cinnamon. Cinnamon goes well with chocolate.

Another good combo is spicing the cake mix with a teaspoon of cinnamon and 1/4 tsp cayenne(yes!) toss a 1/2 c toasted pepitas(hulled pumpkin seeds) and bake--mexican chocolate cake! Glaze it with a coffee-chocolate glaze or ganache flavored with a little Kahlua or Hazelnut liqueur or extract.
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Old 09-20-2004, 07:07 PM   #8
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I have a box of white cake mix. Anyone have ideas to jazz that up?
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Old 09-20-2004, 07:59 PM   #9
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Ways to jazz up white cake:

white choc
berries
add lemon/orange/lime zest to batter
orange marmalade or other luscious jam between layers
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Old 09-20-2004, 10:50 PM   #10
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Cakes!

Two fabulous, easy cakes.

Honey Cake
1 box White cake mix (can also use yellow)
1/2 c Sugar
3 Cinnamon sticks
1 c Whipping cream, chilled
1/2 c Plain yogurt
1 c White wine
1/4 c Honey
3 Cloves
2 tb Honey
Toasted almonds, chopped

1.Bake cake in 13x9 pan, as directed on package.
2.While cake is baking, heat wine, sugar, 1/4 cup honey, cinnamon sticks and cloves to boiling in a saucepan, stirring constantly, then reduce heat.
3.Simmer uncovered, stirring occasionally, 15 minutes; cool.
4.Cool cake 5 minutes in pan. Remove cinnamon sticks and cloves from syrup. Pour syrup slowly over cake in pan; cool.
5.Beat cream and 2 tb honey in chilled small mixer bowl until stiff. Fold in yogurt. Serve cake with yogurt topping and sprinkled with almonds.

Amaretto Cake
1 box White cake mix (can also use chocolate)
1/3 c Amaretto liquor
2 c Heavy cream
2 tb Confectioner's sugar
1/4 c Amaretto liquor
1/2 c Toasted almond slivers

1.Prepare cake as directed on box using 1/3 cup Amaretto in place of water in directions. Bake in 2 cake pans (8 in), greased, following package directions.
2.Cool in pans 10 minutes. Remove and continue to cool on racks.
3.In a chilled bowl, beat cream, confectioner's sugar until almost stiff, add 1/4 cup Amaretto and beat until stiff. Place one layer of cake on serving plate and spread with 1 cup of cream mixture. Top with second layer and frost with remaining cream. Chill several hours, then sprinkle top and sides with toasted almonds before serving.
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