Indian Summer Cakes

  • Prep 20 min
  • Total 2 hr 15 min
  • Servings 18

Ingredients

  • 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

Steps

  • 1
    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.
  • 2
    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.)
  • 3
    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 Facts are not available for this recipe
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