Spice cake is one of my favorite desserts to whip up when I’m
in the mood for something tasty, mildly sweet and just all around delicious. I
knew I had all the ingredients I needed to whip something together, so I made
my way into the kitchen and let the creativity flow.
The cake itself always comes out super moist and delicious.
I add a pinch of baking soda to my cake mixes that don’t use water/oil/eggs because
it helps make the dessert just slightly fluffier. The chocolate peanut butter
chips definitely added a peanut buttery chocolaty goodness to the cake that
made it decadent. I shared it with family and friends who came by and everyone
was equally pleased with it. The next day, after the cake was fully cooled I
found it was perfect to warm it in the microwave for a few seconds and top it
with a smidgen of butter. Perfect combination and it made it a great
snack/dessert.
You could totally make these into muffins if you prefer them
portioned out that way … but I personally made it into a Bundt pan because it
was faster and it looks pretty.
Serves 12. 4 Points
Plus Values.
Ingredients:
- Betty Crocker Spice Cake Mix
- 15 oz canned pumpkin
- 3 tbsp egg whites
- ¼ cup water
- 1 tsp baking soda
- 26 gm, Nestle Toll House Peanut Butter & Milk Chocolate Chips
Preheat oven per box directions.
In a medium bowl mix together spice cake mix, canned
pumpkin, egg whites, baking soda and water. Blend until smooth. Gently fold in
the chocolate chips.
Spray a bundt pan or muffin tin with non-stick cooking
spray, spoon cake batter into the mild.
Gently tap cake against a flat surface to eliminate any air
bubbles.
Bake in an oven per box directions. Cake is done when a
toothpick can be inserted into the center and comes out clean.
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