CAKE MIX CHOCOLATE CHIP COOKIES RECIPE - BETTYCROCKER…
Open up a whole world of sweet baking potential with your next box of Betty Crocker™ super moist cake mix and just a few pantry staples. One of the best and easiest ways to transform your cake mix is using the mix to bake delicious and easy family-favorite chocolate chip cookies! These cookies taste just as soft and chewy as homemade chocolate chip cookies made entirely from scratch, but when you use a cake mix it takes less time to make the dough and clean-up is faster. With Betty, the cookie possibilities are endless when you are ready to bake with a box of Betty Crocker™ super moist cake mix!
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 25 minutes
Yield 42
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips.
- Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.
Nutrition Facts : Calories 90 , CarbohydrateContent 11 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 90 mg, SugarContent 7 g, TransFatContent 0 g
EASY VEGAN CHOCOLATE CAKE RECIPE - BBC GOOD FOOD
This indulgent, fudgy vegan bake is topped with a rich frosting – you'd never guess that it's free from dairy, eggs, wheat and nuts
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
- Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
- Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
- Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
- Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
- While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
- Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
- Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
- Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
- Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.
Nutrition Facts : Calories 452 calories, FatContent 24 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.9 milligram of sodium
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EASY CARROT CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 680 calories per serving
- To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
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