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.
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
oz semisweet baking chocolate, melted, cooled
teaspoon golden yellow soft gel paste food color
teaspoon orange soft gel paste food color
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.
When filling the muffin top pan, it's okay if the colors of the batter mingle.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.