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Indian Summer Cakes

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By Betty Crocker Kitchens
Updated Apr 7, 2014
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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.

Indian Summer Cakes

  • Prep Time 20 min
  • Total 2 hr 15 min
  • Servings 18
  • Ingredients 5
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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

Instructions

  • Step 
    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.
  • Step 
    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.)
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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