Monday, June 14, 2010
24 liners for cupcakes
1 package plain German Chocolate cake mix
1 small package Vanilla instant pudding mix
1 c. sour cream
1/2 c. water
1/2 c. vegetable oil
1 oz. (1 bottle) red food coloring
3 large eggs
1 c. miniature semi-sweet chocolate chips
Preheat oven to 350. Line cupcake pan with paper liners.
Place cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in large mixing bowl. Mix on low speed for 1 minute. Scrape down sides, if necessary, mix for another 2 minutes on medium speed. Fold in chocolate chips. Fill cupcake paper liners about 2/3 full.
Bake 18-20 minutes or until they spring back when lightly touched.
Place cupcake pans on cooling racks for 5 minutes. Remove cupcakes and place on cooling racks for another 15 minutes before frosting.
I (again) use the classic cream cheese frosting.
Solid vegetable shortening for greasing the pans
Flour for dusing the pans
1 package (18.25 oz) plain white cake mix
1 --3oz. package of strawberry gelatin
4 T. AP Flour
1 c. vegetable oil
1/2 c. sugar
1/2 c. milk
4 large eggs
1/2 c. finely chopped fresh strawberries and juice
Place rack in the center of oven and preheat to 350. Grease and flour 3-9 inch round cake pans.
Place cake mix, strawberry gelatin, flour, oil, eggs, sugar, milk, strawberries and juice in large mixing bowl. Mix on low speed for 1 minute. Stop and scrape down sides, increase speed to medium and mix for 2 additional minutes. Divide batter evenly into the three pans. Bake 33-35 minutes, or until the cakes spring back when lightly pressed with your finger. Run a dinner knife around the edge of each layer; place each pan on cooling rack for 10 minutes. Then invert onto cooling rack; invert again so that the cakes will cool right side up. Let cool for 30 minutes more.
I use the classic cream cheese frosting with this cake--I doubled the recipe so I wouldn't run short with the 3 layers.