Monday, November 29, 2010

Chocolate Chip Cake

  • 1 yellow cake mix (18.25 oz)
  • 1 vanilla pudding mix (3.4 oz)
  • 1 cup milk
  • 1 cup vegetable oil
  • 4 eggs
  • 1 cup mini chocolate chips
  • 5 Tbsp german chocolate sweet chocolate, grated, divided
  • 2 Tbsp conf. sugar

1. Combine cake and pudding mixes, milk and oil and eggs. Beat on low speed until moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips and 3 Tbsp grated chocolate. Pour into greased and floured 10" fluted tube pan or bundt pan. Bake at 350* for 55-65 minutes or until toothpick inserted near center comes out clean. Cool for 10 min before removing from pan. to a wire rack to cool completely. Dust top of cake with confectioner's sugar and sprinkle on grated chocolate.

Rainbow Cupcakes

  • 1 pkg (18.25 oz) white cake mix
  • food coloring
  • cupcake baking cups
  1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
  2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
  3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow 12 drops
Orange 12 yellow and 4 red drops
Red 18 drops

Pumpkin Pie Biscotti


  • 3-1/2 cups all-purpose flour
  • 1-1/2 cups firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup mashed canned pumpkin
  • 2 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter or margarine
  • 1-1/4 cup macadamia nuts, coarsely chopped

  1. Preheat oven to 350 F.
  2. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.
  3. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
  4. Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough.
  5. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets.
  6. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes.
  7. Cool completely on wire racks.