Something I never thought I’d do…use a box mix

I know I know, what has become of me???

Well, so many great bakers use them and they’ve gotten much better since the last time I used one.  I mean I grew up in a scratch kitchen.  Which means my mum and grandmum always made from scratch.  So personally I love scratch cake.  I’ve also spoiled/ruined my kids and they prefer scratch too. 

Now you are asking how and why did I have one in my house?  Well, I bought them when I was making my birthday cake.  I thought I’d just make an easy cake and practice the ruffles, which was the purpose of making the cake.  But when it came time to do it, I couldn’t.  So the mixes have been in the house since January. 

We had friends this weekend and I used one box for the kids as dessert.  I replaced the oil with pumpkin puree and then baked them in this awesome Snow White and The Seven Dwarfs mini cake ban.  The kids loved the little cakes.  Aren’t they awesome?

With one box down, I had one more to use up.  I thought… lets try something and if it doesn’t work, then no worries.  I had left over cherry juice and pumpkin puree still in the fridge.  I replaced the water with juice and the oil with pumpkin puree and to be honest, it’s delish.  I still prefer a more dense cake but for what I did to it, it’s pretty rich.

I bought a mini flower silicon cake sheet, but they stuck. So into a ziploc bag and off to the teachers at Rowan’s school.  Then with the remaining batter I made a 4” inch round and then made some lower fat ganache.  I didn’t have heavy cream, so I just used milk and it worked just great.  I sliced the cake into three and in between each layer was a scoop of ganache and then sprinkled with Heath Toffee pieces.  On top more ganache and more toffee pieces.

OMG, it’s decadent.  Never thought I’d say that.

Recipe: Chocolate Cherry Cake

• Duncan Hines Devils Food Cake mix
• 3 eggs
• 1 1/2 cups tart cherry juice
• 1/2 cup pumpkin puree

1. Mix ingredients together and bake as directed.

Ganache:

• 2 cups chocolate chips
• 1/2 cup milk

1. Bring milk to a boil and pour over chips.  Stir until smooth.  Let cool a bit.

Assembly:

1. Slice cake into thirds.
2. In between each slice, cover with ganache, sprinkle with toffee chips and add more ganache.
3. On top layer, cover with ganache and let flow over sides.
4. Sprinkle with toffee chips.
5. Slice and enjoy!

I also did the nutritional data for this.  Full recipe is for 12 servings. 

(Per serving: Calories: 347; Carbs: 49g; Fat: 17g; Protein: 4g), so eat cautiously!

Where I may not use box cake mix for cakes in future, unless it’s requested, I’ll admit they aren’t as bad as remembered.  So if you’ve got one lying around and don’t know what to do with it, try this!

Thanks for looking!

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