Recipe by SusieQusie
If you are not a fan of cake mixes, this recipe is NOT for you! I enjoy tinkering with the mixes to see what can be added to, subtracted from or substituted for the recommended ingredients. Today's play-time began with a box of Pillsbury Reduced-Sugar chocolate cake mix and a handful of cappuccino flavored baking chips. I am quite pleased with the results - a very moist, fragrant cake that is a little easier on my waistline than most. I'm recording my experiment here so I can do this one again.
Top Review by Brenda.
Thank You Susie! I made this as my DH's Bday cake and he didn't notice the difference! It's funny that this cake is light and I chose to frost it with your Recipe #277540 *wink* . DH LOVED the cake and whipped frosting as did everyone else. I added about a 1/4 cup strong coffee to the batter of the cake vs the granules, and made the milk measurement a quite scant 3/4 cup. I baked the cake in 2-9 inch cake pans and they took about 25 minutes. Sorry no photo as I felt silly taking photos at some one else's house :) Definitely a repeat recipe! Nick's Mom
- 1 (18 ounce) box reduced-sugar chocolate cake mix
- 1⁄2 cup egg substitute (or use 2 eggs)
- 1⁄3 cup vegetable oil
- 4 ounces prune baby food (1 jar)
- 3⁄4 cup nonfat milk (I used soy)
- 1⁄2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons instant coffee granules
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon extract
- 1⁄4 cup cappuccino chips (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Coat bottom of 9-inch X 13-inch baking pan with cooking spray.
- Throw all the stuff in a big, deep bowl and beat the heck out it with electric mixer; medium speed for 2 minutes. (If you use the optional chips, stir them in last unless you want them pulverized.).
- Spread the batter into prepared pan. Batter will be thick, sorta like a brownie batter.
- Bake for 35 minutes or till top springs back when touched, tester comes out clean and cake starts to pull away from sides of pan.
- NB - I tried something I read in an America's Test Kitchen cookbook - rotated the pan at half-time (~16 minutes). Supposedly, professional bakers do this to achieve an even rise. I do have a level-er than normal-for-me cake so I must have been baking in the dark for the past 40 years. ;-).
- I like it best still warm, straight up without icing or any decorative frou-frou. Feel free to pimp it up if you want to.