What happens on a very cold day, when it's snowing outside and you're looking for an excuse to turn on the oven? Of course, you raid your kitchen cupboards for the stuff that's taking up space; the stuff you'd bought a while back with the intention of baking something that just never came to be; stuff that's occupying very valuable real estate in your kitchen. So I pillaged and plundered the cabinets and drawers, and out came this incredibly tasty and very easy to put together cake. Yes, this is a box cake - call me lazy, but it's still yummy. Enjoy!
Dairy, Egg, & Nut Free Butterscotch Chocolate Swirl Cake
Yields Single 12 Cup Bundt Pan (20 servings)
1 box dairy & egg free cake mix, white or golden (I use Added Touch by Dr. Oetker)
1 box dairy & egg free butterscotch instant pudding powder (I use Kraft Instant Pudding)
1/2 cup orange or apple juice
1/2 cup water
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
Chocolate Swirl
2 Tbsp dairy free margarine
1 1/2 Tbsp soy milk or rice milk
1/4 cup dairy free chocolate chips
Preheat oven to 325 degrees. Grease a non stick bundt pan with dairy free cooking spray.
In the bowl of a stand mixer, combine cake mix, butterscotch pudding, juice, water, oil, applesauce and vanilla. Beat on low until ingredients are moistened. Increase the speed to medium high and beat for 2 minutes.
Meanwhile, place dairy free margarine and soy milk in a small bowl in the microwave. Heat until bubbling. Remove and immediately add chocolate chips. Stir gently until chocolate is melted and the mixture is smooth and shiny.
Pour batter and chocolate mixture into prepared bundt pan alternating between the two to make layers. Swirl gently with a knife.
Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for ten minutes then flip unto a wire rack. Let cool completely before slicing (if you can wait that long) then eat one piece. Decide that one piece is not enough and have another piece. Then proceed to duct tape your feet and hands to the exercycle!
Note: You can use a shiny metal cake pan instead of non stick. Just increase the temperature to 350 degrees.
Nutritional Info (per slice)
Calories 151.5, Total Fat 5.14g, Cholesterol 0mg, Sodium 262.09mg, Potassium 19.34mg, Total Carbohydrates 25.52g, Fiber 0.21g, Sugar 12.33g, Protein 0.78g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Dairy, Egg, & Nut Free Butterscotch Chocolate Swirl Cake
Yields Single 12 Cup Bundt Pan (20 servings)
1 box dairy & egg free cake mix, white or golden (I use Added Touch by Dr. Oetker)
1 box dairy & egg free butterscotch instant pudding powder (I use Kraft Instant Pudding)
1/2 cup orange or apple juice
1/2 cup water
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
Chocolate Swirl
2 Tbsp dairy free margarine
1 1/2 Tbsp soy milk or rice milk
1/4 cup dairy free chocolate chips
Preheat oven to 325 degrees. Grease a non stick bundt pan with dairy free cooking spray.
In the bowl of a stand mixer, combine cake mix, butterscotch pudding, juice, water, oil, applesauce and vanilla. Beat on low until ingredients are moistened. Increase the speed to medium high and beat for 2 minutes.
Meanwhile, place dairy free margarine and soy milk in a small bowl in the microwave. Heat until bubbling. Remove and immediately add chocolate chips. Stir gently until chocolate is melted and the mixture is smooth and shiny.
Pour batter and chocolate mixture into prepared bundt pan alternating between the two to make layers. Swirl gently with a knife.
Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for ten minutes then flip unto a wire rack. Let cool completely before slicing (if you can wait that long) then eat one piece. Decide that one piece is not enough and have another piece. Then proceed to duct tape your feet and hands to the exercycle!
Note: You can use a shiny metal cake pan instead of non stick. Just increase the temperature to 350 degrees.
Nutritional Info (per slice)
Calories 151.5, Total Fat 5.14g, Cholesterol 0mg, Sodium 262.09mg, Potassium 19.34mg, Total Carbohydrates 25.52g, Fiber 0.21g, Sugar 12.33g, Protein 0.78g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
