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.

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

1
box Betty Crocker™ SuperMoist™ 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

  • 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.

Expert Tips

When filling the muffin top pan, it's okay if the colors of the batter mingle.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
,
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Sodium
200mg
200%;
Total Carbohydrate
24g
24%
(Dietary Fiber
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.