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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
Heat oven to 350 degrees F.
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.
Divide batter among cupcake liners placed in two 12-well muffin pans.
Bake for 15 minutes or until done. Let cool.
In bowl, combine frosting and 2 tablespoons jam. Pipe frosting mixture onto cupcakes.
Drizzle remaining jam over cupcakes.
Garnish with raspberries, if desired, then serve.
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