Weight Watchers Chocolate Cupcakes

This recipe can be found at Food.com.

Ingredients:

1 15 oz. can of pumpkin puree (not pumpkin pie mix)
18 oz. box of chocolate cake mix, your choice
1/4-1/2 C water (I used 1/4C)

Spray a 12-muffin tin with baking spray.  Mix all ingredients together.  Bake at 350 degrees for 30-35 minutes.  These do have a slight pumpkin flavor, but I still thought they were tasty.  Each cupcake is 2 points+.

Jeanette's Cake Mix Cookies

Rich and delicious!  Thanks to my friend Jeanette for this delicious recipe!

Ingredients:

1 (18.25 oz) package of yellow cake mix (I would guess that any cake mix flavor would be good)
1 tsp. baking powder
2 eggs
1/2 C vegetable oil
1 C semi-sweet chocolate chips, or any other mix-in goodies (oatmeal, peanut butter, toffee bits, etc.)

Directions:
Preheat oven to 350 degrees.  In a medium bowl, stir together the cake mix and baking soda.  Add eggs and oil, then mix until well blended.  Stir in your mix-in items.  Drop by rounded spoonfuls onto ungreased cookie sheets.  Bake for 10-12 minutes.  Bake for less time if you want doughy cookies, bake for longer time if you want crispy cookies.  Allow to cool for 5 minutes on the cookie sheet before removing them to a wire rack to cool completely.

Hershey's Perfectly Chocolate Cake

An amazing chocolate cake and frosting recipe--you won't want to share!
Ingredients:

2 C sugar

1 ¾ C all-purpose flour

¾ C Hershey’s cocoa

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 eggs

1 C milk

½  C vegetable oil

2 tsp vanilla extract

1 C boiling water

Chocolate frosting (recipe follows)

Directions:

Heat oven to 350*.  Grease and flour 2 (9-inch) round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes.  Stir in boiling water (batter will be thin).  Pour batter into prepared pans. 

Bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.  Frost with chocolate frosting (recipe below).

Chocolate frosting:  1 stick (1/2 C) unsalted butter (I don’t recommend using margarine), 2/3 C Hershey cocoa, 3 C powdered sugar, 1/3 C milk, 1 tsp vanilla extract.  Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed to desired spreading consistency.  Add more milk, if needed.  Stir in vanilla.  Makes about two cups frosting. 

Variations:

One-pan cake—grease and flour 13x9x2 baking pan.  Bake at 350* for 35-40 minutes.  Cool completely; frost.

Three layer cake—grease and flour three 8-inch round pans.  Bake at 350* for 30-35 minutes, cool 10 minutes in pans, then remove to wire rack to cool completely.  Frost.

Bundt cake—grease and flour 12-cup fluted tube pan.  Bake at 350* for 50-55 minutes.  Cool 15 minutes and remove to wire rack to cool completely.  Frost.

Cupcakes—line muffin cups with paper bake cups and fill 2/3 full.  Bake at 350* for 22-25 minutes.  Cool completely.  Frost.  Makes about 30 cupcakes.

Charlie Manuel's Milky Way Cake

Wow.  Very good.  Does not keep well though, so you should just eat it right away.

Ingredients:

1 box yellow cake mix

1 stick unsalted butter

6 regular-sized Milky Way bars, cut into 1" squares

For more detailed notes and photos, please visit my blog post! 


Directions:

Preheat oven according to package directions for bundt cake pan.

Using a microwave, melt the butter and candy bars together, stirring occasionally.  Mix well.

Prepare cake mix according to the package directions, then stir in Milky Way mixture.

Bake as directed on cake mix package.

(Note: I had to add an extra ten minutes or so to the package bake times)