Print Recipe

Fruity Chocolate Truffle Cakes



  • 1 (18.25 ounce) box chocolate fudge cake mix
  • 6 tablespoons raspberry jam, melted
  • 1 (16 ounce) can vanilla frosting
  • 1/4 cup vegetable oil
  • 1 small zucchini, shredded
  • 1/2 cup pasteurized egg substitute


  1. Heat oven to 350 degrees F.
  2. In bowl, beat cake mix, oil and egg substitute and 1 1/3 cups water for 30 seconds. Increase speed; beat 2 minutes more. Stir in zucchini.
  3. Divide batter among cupcake liners placed in two 12-well muffin pans.
  4. Bake for 15 minutes or until done. Let cool.
  5. In bowl, combine frosting and 2 tablespoons jam. Pipe frosting mixture onto cupcakes.
  6. Drizzle remaining jam over cupcakes.
  7. Garnish with raspberries, if desired, then serve.

Makes 24.

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