Indian Summer Cakes Recipes

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INDIAN SUMMER CAKES

Beautiful Indian summer dessert served after a fall meal - chocolate cake baked using Betty Crocker® white cake mix and golden yellow and orange food colors.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 18

Number Of Ingredients 5



Indian Summer Cakes image

Steps:

  • Heat oven to 350°F. Spray 6-count nonstick muffin top pan with cooking spray. Make cake mix as directed on box, using water, oil and egg whites.
  • Divide batter evenly among 3 medium bowls. Stir melted chocolate into 1 bowl. Stir yellow food color into second bowl. Stir orange food color into third bowl. Starting with chocolate batter, dollop 1 tablespoon of each color batter into each muffin top cup. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
  • Bake 10 to 12 minutes or until golden brown around edges. Cool 5 minutes; remove from pan to cooling rack. Cool completely. Repeat with remaining batter to make additional 12 muffin tops.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 oz semisweet baking chocolate, melted, cooled
1/4 teaspoon golden yellow soft gel paste food color
1/4 teaspoon orange soft gel paste food color

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