These look really interesting... can I get the full recipe for the carrot cake mix and pumpkin?? I'd love to try it out!
Renee in Canada
--- In frozen-assets@yahoogroups.com, "berlem99" <beritlemons@...> wrote:
>
> I've been reading about the variations on using cake mix to make muffins (or cakes). Just wondering what your favorite combinations (cake mix flavor and/or add-ins) are?
>
> I've seen these mentioned:
>
> chocolate mix + canned pumpkin
>
> spice mix (or gingerbread) + canned pumpkin (or applesauce)
>
> any other favorites or suggestions? What about add-ins? I suppose you could add-in dried fruit, nuts, chocolate bits, etc...
>
> I tried the gingerbread + applesauce with cool whip (or ice cream) on top. It was a big hit with everyone(DH, DS (4yo), my Dad, and myself).
>
> I would like to try some more, but wondering what everyone else likes?
>
> I can't find canned pumpkin in my stores just yet - but I would imagine it would be making an appearance before too much longer...
>
>
> QUESTION ON COOKING THE CAKE MIX:
>
> I used Betty Crocker Gingerbread cake & cookie mix and added applesauce. Directions said to cook at 350 for 30-35 minutes in 8-inch glass pan (which is what I used). I cooked it for 35 minutes. The toothpick looked like it was clean. I let the cake sit for a few minutes (I didn't time it), but when I went to cut it - it was still a messy cut - with cake coming out on the knife. Did I just not cook it long enough? Does it take longer with applesauce in place of the egg & oil? Or would just sitting longer have made a difference with cutting? It was still a little warm when I cut it... Other times when I ate it (after it had cooled off) - it was already pre-cut but didn't have trouble sticking together or anything...
>
> Thanks.
> Berit
>
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