Tag Archives: Cake Mix

Leprechaun Bait

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Ingredients

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  • 2 cups Chex cereal
  • 1 cup pretzel mini-twists
  • 1 cup. Lucky Charms cereal
  • ½ cup Lucky Charms mallow pieces only
  • ½ cup green candy covered chocolate ( M&M’s or similar)
  • ½ and ¼ cup funfetti or white cake mix*, divided
  • 12 oz. white candy melts**, melted
  • ¼ cup green, or rainbow, sprinkles

Method

  1. Line a baking sheet with baking parchment/ waxed paper and set aside until needed later
  2. In a large bowl combine the Chex cereal, pretzel mini-twists, Lucky Charms cereal, Lucky Charms mallow pieces and green chocolate candy
  3. In a separate bowl combine the melted white chocolate and ½ cup cake mix, stirring to combine
  4. Immediately pour the chocolate/cake mix mixture over the dry cereal mixture and use a spatula to combine.  Add the remaining ¼ cup of the cake mix and the sprinkles and stir or toss again to combine until thoroughly coated
  5. Spread onto prepared baking sheet in a single layer and top with some extra sprinkles if you like. Leave on the baking sheet until set and then break apart into small clusters. Serve and enjoy!

*Before using the cake batter mix, treat it in the oven by spreading it on a lined baking tray and toasting it at 350 F for 5 minutes. Remove from the oven and leave to cool. Once cooled, use as per the recipe above. One thing to note is that the sprinkles in the cake mix may discolour a little or melt a bit. More reason to add those extra sprinkles!

***White chocolate chips may be used as well but your final coated popcorn won’t set as hard or be as crunchy.

Cake Box Cookies

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Makes 9-16 (dependant on cookie scoop size)

Ingredients

  • 15 oz box cake mix (White Cake, Red Velvet etc)
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup white chocolate chips
  • 1/4 cup mini semi-sweet chocolate chips
  • Food coloring gel (if using white cake mix)

Method

  1. Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper and set aside until needed
  2. In a large bowl, combine cake mix, oil and eggs. Add food coloring if using. Mix until well combined and uniform in color. The batter will be quite stiff
  3. Stir in both types of chocolate chips
  4. Lightly spray a 1.5 – 2 Tablespoon cookie scoop with cooking spray. Scoop batter onto prepared baking sheets, about 2-3 inches apart- they will spread out
  5. Bake 11-12 minutes. Cookies will look soft and be slightly underdone in the center when you take them out- they’ll keep cooking while on the baking sheet
  6. Let cool on baking sheets for 5 minutes, then remove to a cooling rack to cool completely

Chocoflan

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Ingredients

Cake Layer

  • 1 box chocolate fudge cake mix
  • 1 cup water
  • 1/2 cup canola
  • 3 eggs

Flan Layer

  • 2oz semi-sweet chocolate, melted and cooled to room temperature
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 8oz cream cheese, full fat, softened
  • 1/2 cup milk
  • 4 eggs

Method

  1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan, or bundt pan, with cooking spray
  2. In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter into prepared cake pan
  3. In blender, combine the Flan layer ingredients. Cover; blend on high speed until smooth and uniform in color. Slowly pour, or ladle, the flan mixture evenly over the cake batter. (Flan mixture will mix a little with batter, but they will separate during baking)
  4. Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly
  5. Place cake pan in large roasting pan; add between 1-2 inches water, creating a water bath for the cake
  6. Bake 1 hour 30 minutes to ensure cake. To check insert toothpick, or skewer, inserted in center of cake layer will come out clean. Remove cake pan from water bath to cooling rack and remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours
  7. Remove from refrigerator and, if needed, run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Slice and serve!
  8. Store loosely covered with cling wrap in refrigerator

Red Velvet Cake Truffles

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Makes 42

Ingredients

  • 1 box red velvet cake mix (plus ingredients listed on the box to prepare the cake)
  • 8 oz package cream cheese, softened
  • 2 Tablespoons butter, unsalted
  • 12 oz milk, dark or white chocolate chips

Method

  1. Prepare and bake the cake according to package instructions. Let cool completely before moving on to the next step.
  2. Using a fork or your hands, break the cake into fine crumbs into a large bowl.
  3. Add softened cream cheese and knead gently with your hands until cream cheese is fully incorporated. You can mix together with a wooden spoon, or spatula, but I find using your hands works best here
  4. You can use your hands or a cookie scoop to roll into 42 cake balls (about 1 heaping tablespoon per ball) and place on a wax paper-lined baking sheet. Place in the fridge to chill while you prepare the chocolate
  5. Heat chocolate and butter in a heatproof bowl until completely melted, stirring to combine
  6. Remove cake balls form the fridge and place one ball at a time into the melted chocolate. Using forks, evenly coat each ball with the chocolate. Use the forks to remove the truffle from the chocolate and before transferring it back to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate. Place on the baking sheet and repeat with remaining chocolate balls.
  7. Pour leftover melted chocolate into a small ziptop bag, cut off one corner and pipe melted chocolate in desired design on top
  8. Return truffles to the fridge for 15 minutes or until truffles are set

Super Easy Red Velvet Cookies

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Makes 16

Ingredients

  • 15 oz box Red Velvet cake mix (or White Cake mix)
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup white chocolate chips
  • 1/4 cup mini semi-sweet chocolate chips
  • Red food coloring gel (if using white cake mix)

Method

  1. Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper and set aside until needed
  2. In a large bowl, combine cake mix, oil and eggs. Mix until well combined and uniform in color.The batter will be quite stiff.
  3. Stir in both types of chocolate chips
  4. Lightly spray a 1.5 – 2 Tbsp cookie scoop with cooking spray. Scoop batter onto prepared baking sheets, about 2-3 inches apart- they will spread out
  5. Bake 11-12 minutes. Cookies will look soft and be slightly underdone in the center when you take them out- they’ll keep cooking while on the baking sheet
  6. Let cool on baking sheets for 5 minutes, then remove to a cooling rack to cool completely