Soda Pop Layer Cake--Low-height N Rich, Yum

A few months ago, cost of eggs had nearly doubled the cost of making cake mix cake, not counting cost of frosting. The egg costs have come down, but I haven't quite recovered from the sticker shock. Recently, I made a soda pop layer cake (eggless!). Yum!

My video shows how to make the cake using a box of white cake mix and non-diet lemon lime soda (room temperature), with canned vanilla frosting. (Anything goes for flavors you want to use.) Although loads of such recipes are findable on the web, mine is for making a 9" diameter layer cake. (Just about all the other recipes aim for cupcakes or 9" x 13" sheet cakes.)

The cake turned out lower height than I expected. Noteworthy: The soda pop weighs less than usual-recipe eggs/egg whites, oil and water. Noteworthy: Batter amount is about 3/4 as much as for full-recipe cake.

I had originally run across soda pop cake when I encountered 2-ingredient recipes. At least one was pizza dough. A few were 2-ingredient cakes, several eggless. Some of the cakes called for flax seed, some for yogurt. The eggless, soda-pop cakes intrigued me the most.

Betty Crocker-centric

Betty Crocker's "Learn About Cake Baking with Soda Pop" explains carbonation WRT soda pop and leavenings in baked goods.

The carbon dioxide bubbles in soda pop act as a leavening agent — the element that makes baked goods rise and makes them light and fluffy. ...Kitchen staple leaveners — like baking soda and baking powder — use a chemical reaction to create carbon dioxide bubbles.

"Cake Baking with Soda Pop" is eye-opening for calling for 1) only one cupcake pan and for 2) the mixing time using an electric mixer. View the video there or on YouTube.

beat (1) dry cake mix and (1) soda pop with an electric mixer on low speed for 1 minute. Scrape the side of the bowl, then mix on a medium speed for 2 minutes.

Oddly, the Betty Crocker "Two-Ingredient Soda Pop Cupcakes" says "24 regular-size muffin cups". FWIW, this recipe specifies 16.25 oz for cake mix weight; the other recipe omits the weight.

Duncan Hines-centric

"Soda Pop cake" is succinct, indicating that the baker would also refer to the cake mix box instructions. I'm guessing a little bit of prior cake-making experience is helpful.

Duncan Hines has an association with Ready Set Eat, for which a recipe for soda pop cake finally shows up. And it calls for DH cake! "6 BOX CAKE MIX RECIPES AND HACKS", points to "2 Ingredient Strawberry Lemon-Lime Cake". Significant mixing instruction-""thoroughly combine cake mix and soda". The output is a 9 x 13 single layer, with suggestion of powdered sugar dusting.

Additional Recipes with Nod to Blending Ingredients and Yields

"2 Ingredient Soda Cake - Unreal!" shows the process from start to finish (using whisk), suitable for new bakers. It makes a 9 x 13 sheet cake, subdivided and minimally whip-creamed.

"2 Ingredient Chocolate Coke Cake" prefaces the recipe with some background. Might be useful when a baker is first exploring making such a cake. Scroll down to the details. She suggests using a mixer instead of a whisk. The output is a 9 x 13 sheet cake, undecorated.

"Bill shows us how to make 2 ingredient cupcakes!" demonstrates his recipe. Bill is the host for Toon In with Me cartoon show that airs weekdays. His sidekick is a talking tuna puppet. The demo was a bit amateurish and lacking in some details, but possibly endearing to audience who might think, "Hey, I could do that! He whisked diet orange soda and vanilla cake mix (both room temperature) in a bowl. Some of the batter went into lined cupcake cups. The use of an air fryer is different. Would-be bakers can refer to other soda pop recipes for filling in blanks.

"NO EGG BOX CAKE" is a nicely short video. She uses a spoon for her stirring. The process veers oddly with batter pour into a greased pan that transitions to a drizzled Bundt cake. She commented later "Same Cake, Different Pan."

"Soda Cake Recipe! 2 Ingredients" is over 10 minutes long, but contains caveats to squash cake mix lumps and to not overbeat. Interestingly, her instructions to stir about 30 seconds conflict with Betty Crocker box instructions for one-minute low speed, the 2 minutes on high. BTW, her yield is 12 cupcakes per recipe.

"3 INGREDIENT VEGAN CAKE HACKS | Can I Make A Vegan Cake Using Soda?!" finally shows the soda pop cake recipe starting about 5:12. She uses a tilt-head mixer (maybe KitchenAid). Interestingly, at the batter pour near 6:30, she prepares two 9-inch springform pans. starts out with two pans, At 7:00, she decides to use only one pan. After bake and cool, the frosting goes on only the one layer, even though she plan-b intended to slice the layer and put in a middle layer of frosting.

Calories and Sodium

I’m always curious about the calories and sodium in my cakes and cookies recipes. The soda pop cake stats can seem rather indulgent, but the calories compare favorably against standard box cake recipes that use eggs/egg whites and oil.Using soda pop (140 C) instead of box's ingredient adds of egg whites (51 C) and oil (400 C) saves loads of calories. Even more calorie savings if passing on standard recipe that calls for water, oil (533 C), and eggs (210 C). If using standard box cake recipes and frosting, the total calories bump up ~450 to 750 calories. Noteworthy: Using diet soda instead of sugar soda saves about 10 to 15 calories a slice. Rec: Indulge with the sugary stuff.

Read "Soda Pop Layer Cake--Low-height N Rich, Hmm" for post-recipe afterthoughts and additional soda pop cake musings.

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Soda Pop Layer Cake--Low-height N Rich, Yum
Soda Pop Layer Cake--Low-height N Rich, Hmm
Video: Soda Pop Layer Cake--Low-height N Rich

Pt 1 Pineapple Coconut Cake, Using Half Box of Each Flavor

I'd deviated from various cake mix instructions now and then. This time, I decided to try making a hybrid cake of two flavors—pineapple and coconut. (Duncan Hines makes both flavors.) Get info for ingredients, equipment, and procedures for all the stages to make this delish pina-colada-ish cake. View also "Pt 2 Pineapple Coconut Cake, Closer Cake Prep Looks", the supplemental video.

"Signature Pineapple Supreme Cake Mix" and "Dolly Parton's Southern Style Coconut Flavored Cake Mix" provide nutrition info; preparation instructions require some subnavigation. Most important for me is the list of ingredients for mixing.

Boxes in hand, I found commonality for fluid and fat. With research and thoughts of "Do no harm", I came up with a suitable list of ingredients.

The pineapple mix box calls for 1 cup water, 3 eggs, and 1/2 cup oil. The coconut mix box calls for 1 cup milk, 4 eggs, and 1/2 cup unsalted melted butter. An anomalous ingredient for the coconut cake is two cups of coconut on the finished cake, top and sides.

In making my hybrid cake, my final decision on instruction ingredients was 1 cup milk, 4 eggs, and 1/2 cup oil. As for the coconut, I thought the amount excessive, and cleanup troublesome. I decided to fold 1/2 cup shredded coconut into the batter just before pouring it all into the prepared baking pans.

Fluid thoughts

I had toyed with the idea of using all or half pineapple juice and half milk. I used nonfat milk coz it's what we use. (Whatever convenient fat-content milk should be fine.)

Egg quantity

I researched about using three or four eggs, and numerous sources advocated the extra egg as helpful, certainly not harmful for results. It helps prevent cake crumbliness. I'm guessing an extra egg also adds richness and extra nutrition.

Fat type

I melt butter for popcorn, but seldom for any other reason. I decided that using oil is slightly less hassle for cake making. Also, oil costs about 1/3 as much as butter. Another fat type to consider could be shortening, which I haven't used in many years. Out of sight, out of mind. I gave a brief thought to applesauce subbing. Nah!

Calories and Sodium

This calorie and sodium section differs from similar table-form sections that I've created in most other blog articles WRT baked items. Notable are coconut and frosting, which list servings in grams instead of ounces. Whole grams instead of decimal grams or fractional ounces tend to result in rounded off ("squishy") numbers.

 Calories info

Ref: both boxes 15.25 oz. Calories: pineapple mix only, 170/serving; coconut mix only, 170/serving

cake mix, 2 half boxes total -> 1700 C
4 eggs, 70 cal each -> 280 C
milk, nonfat, 80 C/cup -> 80 C
oil, 1984 C/cup -> 992 C
coconut, 1/2 C packed, aka 42g (70C/15g, thus 2.8 svgs) -> 196 C
frosting, 16 oz, aka 453g (140C/33g, thus 13.73 svgs) -> 1922 C

Entire cake calories: 5710 (mix, eggs, milk, oil, coconut, frosting)

If 10 cake wedges, 570 C each
If 12 cake wedges, 476 C each

 Sodium info

Ref: both boxes, 340mg/svg for pineapple cake mix, 350mg/svg for coconut cake mix

cake mix, 2 half boxes total -> 3450mg 4 eggs, 70mg/egg -> 280mg
oil, no sodium
milk, 105 mg/cup -> 105mg
coconut, 1/2 C packed (42g), 20mg S/15g, thus 2.8 svgs -> 56mg
frosting, 16 oz (453g), 70mg S/33g, thus 13.73 svgs -> 961mg

Entire cake sodium: 4852mg (mix, eggs, coconut, frosting)

If 10 cake wedges, 485mg sodium each
If 12 cake wedges, 404mg sodium each

Closer Looks at Cake Prep

Visit "Pt 2 Pineapple Coconut Cake, Closer Cake Prep Looks" (article, video) for following details:

• Weighing and divvying up two cake mix flavors for combination flavor
• Using parchment paper and spray oil to line cake pans before pouring the batter for baking
• Using mixer to increase canned frosting volume and spreadability

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"Pt 1 Pineapple Coconut Cake, Using Half Box of Each Flavor"

"Pt 2 Pineapple Coconut Cake, Closer Cake Prep Looks"

View more cake recipes.

Simply Simple Pineapple Cupcakes

How about pineapple cake that isn't upside-down cake or coconut-pineapple combo (piña colada-ish)? This recipe uses a standard recipe for yellow cake mix and crushed pineapple. Pineapple juice replaces the water. If you want to try an easy scratch recipe, visit "EZ Pineapple Cupcakes".

My cake recipes are usually for cupcake or mini-cupcake/muffin serving sizes; portions and handling are convenient for groups of people. They also take a lot less time to bake than sheet or round pan cakes. I can't work up enthusiasm for making a pineapple upside-down cake—too much mess and hassle for me, I guess.

I originally planned to try the bundt cake recipe that called for adding pudding, which I referred to in my "EZ Pineapple Cupcakes". This Dole recipe made my eyes glaze over, especially the need for 4 eggs and 3/4 cup of oil.

Fortunately, I spotted a related but more intriguing recipe. Although I want to bake a pina colada-type cake, I'm glad I read enough of the recipe to spot the part about replacing water with pineapple juice.

My pixstrip shows the following image sections:

1. Initial preparing
   1. Implements
   2. Ingredients
   3. 20-oz can of pineapple (measured for juice and divided fruit). Note: I squeezed the fruit a LOT to obtain the 1 cup of juice I needed.
2. Mixing
   1. Bowl with eggs, cooking oil, pineapple juice ("wet" ingredients)
   2. Lightly blended "wet" ingredients
   3. Cake mix powder poured onto the blended "wet" ingredients
   4. Mixed
   5. Pineapple poured onto the mixture
   6. Mixed
3. Baking
   1. Batter in pans
   2. Baked cupcakes
   3. Cupcakes turned over onto cooling racks
   4. Cupcakes in tins (8 cut into halves and in checkerboard placement with the other 16)

Implements

• mixer
• medium-large mixing bowl
• rubber spatula(s)
• measuring spoon
• measuring cup(s)
• spoon and bowls for divided pineapple, measuring cup or jar for juice
• cupcake pans (Use different size pans if desired, following baking time suggestions on the cake mix box.)
• cooling rack for baked cupcakes

Ingredients

• 1 box (16.5 oz) yellow cake mix (I used Duncan Hines Classic Yellow cake mix.)
• half of well-drained crushed pineapple (6 to 6 1/2 ounces)
• eggs, number as listed on cake mix box (3)
• cooking oil, amount as listed on cake mix box (1/3 C)
• pineapple juice as replacement for the water called for on cake mix box (1 C)
• spray oil

Instructions (Have the cake mix box handy!)

1. Preheat the oven (350°).
2. Prepare baking pans with spray oil. (The box says to use baking cups for cupcakes, but I didn't.)
3. Lightly blend the eggs, juice, and oil.
4. Pour the cake mix powder into the bowl of liquids and beat as directed.
5. Pour the crushed pineapple into the batter and blend.
6. Distribute the batter into the baking pans. (Cupcake wells will be almost full.)
7. Bake for time recommended (18-21 min for cupcakes). Test for doneness with toothpick.
8. Remove the pans of baked cupcakes and place on cooling racks (~15 min).
9. Place cakes upside down onto the racks. You might need to use a knife to loosen cakes from wells.
10. When the cakes are totally cooled, you can serve them up (with or without frosting), or pack them up.

The recipe yielded 24 whole cupcakes. I cut 8 in half, then arranged all of them in checkerboard pattern. People can pick half size, full size, or combination cupcakes.
Post-Recipe Thoughts

 White Cake Mix Instead of Yellow Cake Mix
The day after I made the cupcakes with yellow cake, I tried the same recipe with Duncan Hines Classic White cake mix. I used the other half of the crushed pineapple and added 1 cup of canned pineapple juice. I also added 8 drops of yellow food coloring before I folded in the pineapple, but the outcome was still paler than using yellow cake mix. Interestingly, the white cake mix calls for 1/4 cup of oil instead of 1/3 cup for the yellow cake mix. The calorie amounts reflect the difference in oil amount.

The table contrasts calorie amounts for yellow vs. white Duncan Hines cake mixes that I used.

Ingredients	yellow	white
prepared mix	2750	2400
pineapple	93	93
juice	130	130
total	2983	2623
each cupcake (1/24 cake)	~125	~110

 EZ Pineapple Cupcakes vs. Using Boxed Cake Mix
The process for the scratch vs. cake mix pineapple cupcakes mainly differs for mixing methods. Scratch requires gentler batter combining, and cake mix requires more vigor. The scratch results were moister than using cake mix. The calories for scratch is 125 (assuming 2 cups of sugar), same as for yellow cake mix. I skipped frosting the cake mix cupcakes to minimize calories and extra effort. I had also passed on adding extract.

Lemon Juice Aid 1, Let There Be Cake!

Make a lemon cake by adding lemon juice to non-lemon flavor cake mixture and vanilla frosting. The info is intended more for cake makers who've had a coupla cakes under their belts, so to speak. Novices might consider also reaching outside this article to get beginner info.

I've tended to buy "classic" yellow cake (good color, uncomplicated add-in ingredients), especially when they've gone on sale for 88¢ each. (Regular price for lemon cake mix tends to run about $1.40.) Spreadable frostings seem to all cost the same, so no savings between lemon and vanilla frostings (about $1.55 at my supermarket).

Some time ago, I'd made a round, 2-layer lemon cake w/lemon frosting using a 4-oz (1/2 C) bottle of lemon juice. My recollection was it cost 80¢. More recently, I've noted in a couple of previous articles about using lemon juice that was a freebie (15 oz bottle). I've used about 1 C for two lemon meringue pies. For this cake, I used 1/4 C for cake and 1/4 C for frosting.

Pre-preparation for Cake-bake Newbies

Before starting out, read all instructions on containers. (Cake boxes have instructions and table info for pan shapes and recommended baking times.) Items needed include measuring spoons, measuring cups, mixing bowls, mixer, spatulas, cake pans, potholders, cooling rack. Helpful options: Plate for putting implements on, spoons.

Cake pan preparation, for easy removal of baked cake from pan: Various methods, such as parchment paper, spray oil, flour sprinkled onto pans and tapping to distribute the flour. The following videos are good, short guides.

• "How to Prep a Cake Pan" shows oil/flour and oil/parchment paper methods with additional tips. (Should have also included paper removal.)
• "How to Line a Round Cake Pan Perfectly Every Time | Mad Genius Tips | Food & Wine" shows a quick parchment paper cutting method but doesn't mention oil.
• "How to Prepare Cake Pans" shows one pan only.

Ensure the oven racks are in position for cake pans, preheat the oven as directed on cake mix box (about 350° for 10-ish minutes).

Cake (Yellow) with Added Lemon Juice
I like using yellow cake mix because of its color and simplicity. Using white and butter-recipe cake mixes are more hassle, imho.

 Directions:

1. Add 1/4 C lemon juice into a measuring cup. Add enough water to total the amount called for in cake mix instructions.
2. Pour the fluid into a medium mixing bowl.
3. Add the required number of eggs and amount of oil into the bowl.
4. Lightly mix these wet ingredients using a hand mixer.
5. Pour cake powder into the wet mixture, mixing as box directs (30 sec on low, then 2 min medium), occasionally scraping w/rubber spatula.
6. Pour the mixture into two prepared cake pans. (Use different pan plan and timing as you want, following box guidelines.)
7. Bake for the duration recommended, starting with minimum time. Check for doneness as required.
8. When finished baking, remove and cool as the cake mix box instructs.

Vanilla Frosting with Added Lemon Juice

The steps in this section are in the past tense. I was glad to see that the juice did not affect the frosting (such as curdling it) because of frosting's tendency to include milk.

"What Happens to Milk When Lemon Juice Is Added?" states "If the milk is cold when the lemon juice is added, the chemical reaction does not happen for some time." Seems no chemical reaction occurred during the cake's existence (about 5 days in and out of refrigerator).

The extra liquid, however, made the mixture initially runnier than I expected. I added powdered sugar to re-thicken the frosting.

 Process (YMMV)

1. I deposited a 16-oz can of vanilla frosting into a mixing bowl roomy enough to stir in juice and powder sugar (for thickening).
2. Stirred in 1/4 C lemon juice. (Amazed to see runniness!)
3. Added 1/8 C powdered sugar, then more for total of 1/2 C.
4. Added 8 drops of yellow food coloring.

With extra frosting, I was surprised that I needed to carefully spread it as thin as I did to cover the cake. If I'd used canned lemon frosting, it might have cost the same as vanilla frosting, but I probably would have run out.

Raspberry Con-fusion Cake

I wanted to Kool-Aid my cake using Raspberry Kool-Aid, but the supermarket didn't carry that flavor. I thought about using Jello, maybe make a poke cake. Fortunately, I found info for helping integrate raspberry gelatin and cake in a non-pokey way. The result was my raspberry con-fusion cake (details farther down).

No Hokey Pokey Cake for Me, but Something Else

When I read elsewhere that a poke cake would deteriorate in a few days, I abandoned the idea. Besides short life, the recipe looked like more work than I wanted to do. I later thought about making something with raspberry gelatin and cake. Did some poking around supermarket prices and availability. Jello's small size cost nearly as much as the family size. I noticed that the store carries both Royal and Hill Country Fare raspberry sugar-free brands.

I found a few resources to use gelatin in cake besides making poke cakes. Several commenters recommended merely following the cake box's instructions and mixing in the gelatin powder. I've run across info about enhancing cakes by adding an extra egg and using milk instead of water, In my zeal to try a few different details, I put in too much fluid.

My Con-fusion

My con-fusion with this cake resulted from using the amount of fluid called for if making a small gelatin batch. For integration into a cake, I needed to put in only half the fluid. Regular instructions for small-package gelatin calls for 1 cup of boiling water and 1 cup of cold water. Normal box cake recipes call for 1 cup of water total. Sooo, I put too much fluid. I decided to just carry on and see how the cake turned out.

To adjust for too much fluid, I baked the cakes for several minutes longer, hoping evaporation would help. The cake layers baked; the toothpick test came out well. However, they did not rise. The finished cake cut cleanly with no crumbs. The mouth-feel texture was dense, like pound cake. Within the six days of consumption, the cake became more moist, even watery. The frosting seemed to almost liquefy to saucy consistency.

If inclined, Google "what happens if you add too much fluid to cake batter". The next time I retry the recipe, I'll remember to use only half the amount of fluid.)

Update April 29 2025: "Followup Raspberry Cake, Fluid Deconfusion" (article, video)

Resources for Using Gelatin in Cakes (Excluding Pokes)

• "Jello Gelatin Mix In Cakes??"
• "What happens if you add jell-o gelatin (not pudding) to cake mix? ..."
• "Is it true you can put jello in cake mix and make a cake that is a combination of jello and cake? "
• Related: "How To Make: Jello from a Box"

Calories and Sodium

The calories and sodium differ on whether you use sugar-free or sugared Jello gelatin powders.

Note: Using sugared Jello instead of sugar-free HCF adds about 320 extra calories (~27 C/svg) and 320 extra mg of sodium (~27 mg/svg) to the cake. Between the two sugar-free brands, the amount of calories is negligible. The amount for sodium is more significant. The following abbreviated table compares calories and sodium for HCF, Royal, and Jello raspberry gelatins.

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Got cake sweet tooth? Get results for some of my cake blog articles.

Kool-Aided Cake

I recently made a two-layer cake using yellow cake mix and added Black Cherry Kool-Aid powder. The flavoring contained one teaspoon of powder. I used half in one cup of my batter for marbling effect, and the other half in 18 ounces of spreadable frosting.

Tasted good, although the colors were a bit pale. I didn't feel confident about adding food color to darken anything. As for the swirling, I think zebra-ing would have looked more interesting. Oh, well, I have more beverage powders to try the next time

Short Version of Kool-Aid Cake Infusing
Experienced bakers know the cake preparation process or how to find reminders. FYI, I've omitted the info for utensils, pre-prep, and post-bake.

1. I used a yellow cake mix, adding the ingredients called for (3 eggs, 1/3 C oil, 1 C water).
2. I added 1/2 pack of Black Cherry Kool-Aid into 1 C mixed batter for marbling before dispensing and baking.
3. I added the other 1/2 pack of the Kool-Aid into 18 ounces of spreadable frosting.

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Longer Version of Kool-Aid Cake Infusing
Novice bakers can use my content as supplemental info about cake making. Additional and reinforcement info is available on cake mix boxes and web searches.

Pre-preparation
Cake mix boxes provide excellent instructions for preparation. Obtain cooking utensils, bowls, measuring cups and spoons, ingredients, plates for setting cookery items on, cake pan(s). Be forewarned: Making a cake dirties up a lot of items and surfaces.

Pan Preparation
Pan(s) need preparation so that the batter doesn't stick to the surfaces during baking. Cake mix boxes tend to advise greasing and flouring. I use spray oil at the bottoms and sides, then press down parchment paper circles, and spray more oil. Pre-heating the oven to 350 at this time is good.

Batter Mixing
Cake mix box instructions say to mix water, oil, eggs, and powder together, slowly for 30 seconds, then 2 minutes on medium. I tend to draw the process out as follows:

1. Ensure no bad eggs or loose egg shells during cracking process. Crack an egg into the bowl. Crack another egg into a cup; pour it into the bowl if no mishap. Pour the third egg into the cup; pour it into the bowl.
2. Measure and pour the oil into measuring cup, then add to bowl.
3. Measure and pour the water into measuring cup, then add to bowl. Blend these wet ingredients about 20-40 seconds.
4. Slowly add the cake powder while continuing to mix for about half a minute. Speed up mixer to medium for the next two minutes, also using rubber spatula to help blend.
5. Scoop out 1 C batter into a smaller bowl. Lightly blend in Kool-Aid powder. (I used 1/2 envelope, which amounted to 1/2 teaspoon)

Batter Dispensing, Baking

1. Pour lighter-color batter into pan(s).
2. Pour Kool-Aided batter afterward, use spatula to lightly swirl colors.
In my case, I used 2 9-inch pans, aided by kitchen scale for weight checks. Another option for batter distribution is using additional measuring cups to alternate the different batters, thereby getting a zebra cake effect. (Visit "Zebra Cake, Using Two Half Boxes of Cake" or "Zebra Cake, Using Marble Cake Mix".) Advisory: Weigh battered (grin) pans to ensure similar doneness.
3. Bake according to box instructions, then cool.
Part of the baking process includes checking for doneness, often poking a toothpick into the risen cake, pulling the toothpick out and seeing if still-raw batter sticks. If not, cake's done. Pull the pan(s) and place onto cooling racks for about 10 minutes, invert the cake(s) onto the rack(s), remove papers if you used them, and let cool to room temperature, about an hour or more.

Blending Kool-Aid into Spreadable Frosting
I had a partially used can, which I pulled out of the refrigerator for warming to room temperature. I added enough from a new can to total 18 ounces. I added the other half of the Kool-Aid (1/2 teaspoon) into the frosting.
Caution: If your frosting isn't at least room temperature, blending the powder in is laborious. I'd be sure to microwave chilled frosting in very small doses before attempting to stir in the Kool-Aid.

Frosting the Cake, Two-layer (Assembly)

1. Frost a layer, flat side up.
2. Set other layer on top, flat side down, and frost.
3. Finish frosting sides.

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Looking Closer at Unsweetened Beverage Powders
I noticed that weights seem to vary among brands, even among Kool-Aid flavors. My collection:

• Kool-Aid, Black Cherry, .13 oz, 3.6 g (Used this one.)
• Kool-Aid, Cherry, .13 oz, 3.6 g
• Kool-Aid, Tropical Punch, .16 oz, 4.5 g (Oy, I have 5!)
• Strawberry Fresa Flavor Aid, .15 oz, 4.3 g
• Hawaiian Punch Berry Blue Typhoon, .35 oz, 10 g

Looking a Bit into Kool-Aid
Each packet costs about a quarter, takes up very little room, and is non-perishable. I poked around the web for shelf life. It seems that Kool-Aid lasts forever if the packet is unopened. If you're inclined to try Kool-Aid to flavor your cake, frosting, or both, you can find plenty of info on the web.

• "KOOL AID OLDER THAN ME!" includes research that the teen did, revealing some Kool-Aid was up to 18 years old.
• "Drinking 53 year old Kool-Aid" shows Bugs Bunny on the envelope.
• "The History of Kool-Aid" provides overall history of the product, inventor, and the product path since its invention in 1920 (under a different name). It had cost 10 cents an envelope for a long time, then dropped 5 cents for awhile. My supermarket shows envelopes for 26 cents.

Lemonade Kool-Aid and More Flavor Suggestions
I previously wrote "Lemon Juice Aid 1, Let There Be Cake!", where I first mentioned my intention to use Kool-Aid lemonade flavoring for next lemon cake or pie.

Earlier, I mentioned different weights for Kool-Aid powders. Oddly, lemonade Kool-Aid weight seem to vary even more. "Kool-Aid Lemonade Unsweetened Drink Mix" shows .23 oz (6.5 g). "Kool-Aid Cake or Cupcake Recipe" looks like a reasonably uncomplicated recipe—one packet for the cake, and one packet for the frosting. Amount of Kool-Aid in one envelope is .15 oz.

"Anyone Used Kool-Aid (Powdered) To Flavor Buttercream??" provides bakers' helpful hints about Kool-Aid in frostings. The handiest post, imho:

All I do is just add the Kool-Aid to my icing as I am making it. You already have the water and it doesn't leave a gritty taste. ... I also marble it into my cake mixes for the kids and kids at heart.... Lemon lime, grape, and lemon is very tart so don't add that much. I have have even mixed 3 to 4 different flavors in the cake mixes ...

Zebra Cake, Using Two Half Boxes of Mix

Last month, I wrote up "Zebra Cake, Using Marble Cake Mix", which differs from this zebra cake only slightly. While the marble cake method has the convenience of using one box of cake mix (marble), the two-half-box method provides flexibility in varying flavors and brands. Try different varieties of chocolate (fudgy, devil's food, …) and lighter color cake (white, yellow, vanilla).
My pixstrip shows the following image areas:

1. ingredients
2. equipment
3. preparing pans (spray oil with parchment paper)
4. separate bowls for chocolate and white cake mixes
5. mixing of wet ingredients
6. mixing of white cake batter
7. mixing of chocolate cake batter
8. start of dispensing of batters into the pans, alternating colors
9. batters in pans, kitchen scale
10. baked cakes
11. parchment paper removal
12. frosted cake with slice showing zebra effect

Ingredients

• 1/2 box chocolatey cake mix (I used Duncan Hines Devil's Food.)
• 1/2 box lighter color cake mix (I used Duncan Hines Classic White.)
• 2 egg yolks
• 3 egg whites
• 3/8 C cooking oil
• 1 1/8 C water
• spray oil
• frosting of your choice (I used mocha frosting. Scroll down for EZ instructions.)

Implements

• electric mixer
• 3 mixing bowls, 1 for mixing wet ingredients, the other two for mixing the batters
• 2 round cake pans
• cooling rack(s)
• measuring cups
• rubber spatula(s)
• 2 1/4-cup measuring cups for dispensing different color batters
• measuring cup or pitcher that holds more than two cups

Additional (straggler) items

• parchment paper as desired
• knife for spreading frosting
• cake plate

Instructions (Have the cake mix box handy! And watch the YouTube video for more details.)

1. Prepare baking pans. (I used parchment paper and cooking spray.)
2. Pour the cake powders into separate bowls.
3. In the third mixing bowl, mix the wet ingredients together, then measure. (Mine measured about 2 cups.)
4. Pour half of the liquid into the lighter color cake powder, then mix (about 30 seconds on low, then 2 minutes on medium).
5. Preheat the oven (350°).
6. Pour the other half of the liquid into the chocolatey cake powder, then mix (about 30 seconds on low, then 2 minutes on medium).
7. Use the two 1/4 C measuring cups to alternate pouring light and dark batters into the two pans. (Afterward, if desired, weigh the two filled pans to confirm the amounts are close to equal. Adjust as desired.)
8. Bake for about 24 minutes. YMMV
9. Test cake(s) for doneness with toothpick.
10. Remove the pans of cake and place on cooling rack(s) for about 15 minutes for cooling.
11. Decorate as fancy as you wish. Conventional, not-too-fussy decorating is as follows:
    1. Place one layer upside down on a plate and decorate the exposed side
    2. Place the other layer right side up on the first layer.
    3. Frost the sides.
    4. Frost the top.

Mocha frosting:
o 1/2 can white frosting
o 1/2 can choco frosting
o 2 tsp instant coffee dissolved in 1 tsp just-boiled water or just-brewed coffee

If necessary, microwave the frostings a few seconds for stirrability, then stir all ingredients together.

Post-recipe Thoughts
This two-half-box method for zebra cake yielded only slightly less batter than the marble-cake method, but final cakes looked and tasted similar. (I'm not a pro.) For the marble-cake method, the wet ingredients were 3 eggs, 1 cup water, and 1/3 cup oil; baking time was two minutes shorter. Anyway, for future zebra cakes, I need to improve my aim in pouring batters in concentric circles.

Soda Pop Layer Cake--Low-height N Rich, Hmm

This article emphasizes post-recipe thoughts and additional soda pop cake musings. Read "Soda Pop Layer Cake--Low-height N Rich, Yum" for resources and refs. View the video for step-by-step recipe.

Post-recipe Thoughts

I perused and collected some comments from two Betty Crocker sites after the cake bake.

"Cake Baking with Soda Pop" confirmed my guess about less cake result with soda pop cake recipe. Additional excerpted comments follow.

[Q] Why when we made this batter did we only get 1 cupcake tin? When we make the batter the normal way we get 2 cupcake tins of cupcakes.

[A]Because you have less batter. When you add eggs,oil, water etc you have a larger volume of batter. So more cupcakes.

[regular soda vs. diet comment] Regular soda did not make it too sweet. Diet soda is sweeter to me as far as taste."

[Q] Does the 1 [to] 2 minutes of beating not beat out the CO2? When making beer bread, it’s just stir gently until we’ll mixed.

[A] In this case, the batter will still hold enough gas to rise.

[Q] Can you make a sheet cake or layers with this method?

[A] we did not test this recipe with a pan or with a sheet cake method, therefore, we recommend using the [cupcake] cake tin.

From "Two-Ingredient Soda Pop Cupcakes"

[comment] We made the recipe exactly as it was written and made sure to use the electric mixer as directed.

[comment] The carbonation is required for this recipe and we do not recommend using flat soda."

Additional Soda Pop Cake Musings

The cartoon host advocated that both cake mix powder and soda pop be room-temperature. Over time, I've observed that warmer soda bubbles up more violently and longer than cold soda. As I keep cake mix in the pantry, powder temperature is no problem.

Numerous recipes I'd read or viewed show cake mix powder poured directly into a bowl, unsifted, before pouring the soda pop in. In one case, the baker might have improved her process by sifting first, as she bemoaned needing to squash powder lumps during the stirring.

I've occasionally run across recipes that call for sifting. I've sifted when I want to divide powder portions before weighing, such as for zebra or marble cakes. I've noticed bits of small particles trapped at the bottom of the strainer.

I've seen mixing processes range from gently stirring for 30 seconds or less to hand mixer for 1 minute low followed by 2 minutes medium to tilt-head KitchenAid mixing (speed and duration not easily determined). I intend to try electric mixing, but maybe after i try making a followup cake by shortening both the sifting and mixing process.

Musing Followup Cake

For a followup soda pop cake, I want to shorten the sifting and stirring processes.

Sifting took more time and effort than I expected. Planning to try a different strainer and larger spoon. Stirring was also more time-consuming. Planning to try a French/piano whisk instead of flat whisk. My Tupperware measuring pitcher (8 cups, 2 liters) would be helpful mostly for the pour/dispense stage, as I'd easily eyeball batter amount for each pan. Still likely to also use digital scale.

Alternative sifter (Tupperware tubular with crank handle), which I haven't used in many years. It's worth a shot for another soda pop cake iteration. I see online availability, several missing parts. An eye-catcher, for $24.99.

After making the followup cake, I might try using a mixer. Fingers crossed that I don't wind up with pancake-height layers!

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Soda Pop Layer Cake--Low-height N Rich, Yum
Soda Pop Layer Cake--Low-height N Rich, Hmm
Video: Soda Pop Layer Cake--Low-height N Rich

Soda Pop Layer Cake Followup (article, video)

Lemon Poppyseed Mini-cupcakes

My recipe calls for following the instructions for boxed lemon cake mix and adding two tablespoons of poppy seeds. Box mixes usually omit information about mini-cupcakes, which are about 1/3 the volume of regular cupcakes (2 1/2 x 1 1/4). The mini-cupcake size is 1 3/4 x 1. This article includes also includes mini-cupcake baking times, yields, and paper liner vs. oil vs. oil/flour methods.

Regular cupcake vs. mini-cupcake

Cake mix boxes usually indicate the yield to be 24 cupcakes. I have encountered recipes that hedge and claim 24 to 30 cupcakes. I have seen recipes claim that a box cake mix should yield 60 mini-cupcakes. My yield was 77, using the recommendation of slightly rounded tablespoon of batter for each pan well. Suggested baking times for regular cupcakes had a range of 15 to 20 minutes for the low end, and 22 to 27 minutes for the high end. If baking mini-cupcakes, use the regular cupcake baking time, but reduce it by maybe 25%. My batches came out fine at 13 to 14 minutes. As for oven temperature, from gleaning various recipes, 350° seems to be common.

Note: For a serving size between regular cupcake and mini-cupcake, cut each cupcake in half. Hypothetical yields per box cake mix batch can be 24 (regular cupcakes), 48 (regular cupcakes cut in half), and 60 (mini-cupcakes).

Paper liner vs. spray-on oil vs. oil/flour spray

In past experiences of using paper liners, it seemed like the paper did not cleanly separate from baked cupcakes without maybe 10% of the cake sticking to the paper. I don't know if the detachment problems were because of the cupcakes being regular size, or because of the cake mix formulation being from pre-pudding eras.

I was pleased that the paper peeled away from the mini-cupcake neatly. The method that yielded the least satisfying results was using spray oil with flour in it. The dispensing was not as easy as with using spray oil. The oil and flour spray method left a thin layer of baked cake inside the wells, and more than with using spray oil.

My pixstrip shows four sections:

1. Implements
2. Ingredients
3. Paper liners, oil spray, oil/flour spray
4. Baked mini-cupcakes

Implements

• mixer
• medium-large mixing bowl
• rubber spatula(s)
• measuring spoon
• measuring cup(s)
• mini-muffin pans (Use different size pans if desired, following baking time suggestions on the cake mix box.)
• cooling rack for done mini-cupcakes
• paper liners, spray oil, or spray oil/flour (Using paper liners yielded the best results for me.)
  Note: Greasing the bottoms of the wells is another batter lining method.

Batter ingredients

• 1 box lemon cake mix (~18 oz.)
• eggs, number as listed on cake mix box
• oil, amount as listed on cake mix box
• water, amount as listed on cake mix box
• 2 T poppy seeds

General instructions for all cake pan sizes (Have the cake mix box handy!)

1. Prepare the cake batter according to cake mix box instructions.
2. Fold in the poppy seeds.
3. Prepare baking pans by using paper liners, spray oil, or spray oil/flour.
4. Pour batter into the baking pan(s) of your choice.
5. Bake as recommended; however, if baking mini-muffins, reduce time by 25%. (Mine came out fine between 13 and 14 minutes.)
6. Test cake for doneness. If done, remove pan(s) from the oven.
7. Transfer cakes (or mini-muffins) onto cooling rack.

Calories and additional information

Total calories for the ingredients I used, the cake mix brand and flavor being the biggest variable, the calories totaled 2900, give or take a few. Dividing the number by my yield of 77 mini-cupcakes comes out to ~38 calories each. YMMV, depending on cake mix brand, egg sizes, and recipe that you use. Also, adding icing or frosting will increase the calories.

Note: The container of the poppy seeds that I bought recommended yellow cake mix and 1 tablespoon of lemon extract for another version of lemon poppyseed cake. I myself advocate minimal ingredients—lemon cake mix instead of yellow cake mix and lemon extract. If someone wants to try the alternate recipe, I would be interested in the contrast results.

Related: "Revisiting Lemon Poppyseed Mini-cupcakes" article | video

Zebra Cake, Using Marble Cake Mix

I'd been intrigued by a cute Duff zebra cake mix. (Love those stripes!) But it was so much more expensive than household names like Betty Crocker, Duncan Hines, and Pillsbury. In googling"zebra cake", I found a wealth of resources—especially how to create the stripey effect.

A particularly easy, non-Duff way to make a yummy zebra cake with using only one box of mix is getting marble cake mix. My store carried marble cake mix from only Duncan Hines. Surprisingly, Pillabury and Betty Crocker seem to have ceded the marble cake market to Duncan Hines, as googling those mix products indicates.

My pixstrip shows the following image areas:

1. ingredients
2. equipment
3. prepared pans (spray oil with parchment paper)
4. mixed cake batter, pre-cocoa powder
5. scooping of 2 C batter into another bowl
6. mixing of chocolate cake batter
7. dispensing of batters into the pans, alternating colors
8. baked cakes
9. parchment paper removal
10. frosted cake
11. frosted cake with slice showing zebra effect

Ingredients

• 1 box marble cake mix
• ingredients for recipe, using the box info for guide
  • eggs
  • cooking oil
  • water
• spray oil
• frosting of your choice

Implements

• mixing bowls
• measuring cups for oil and water
• 1/4 C measuring cups for dispensing different color batters
• rubber spatula(s)
• electric mixer
• 2 round cake pans
• cooling rack(s)

Additional (straggler) items

• parchment paper as desired
• knife for spreading frosting
• cake plate

Instructions (Have the cake mix box handy! And watch the YouTube video for more details.)

1. Preheat the oven (350°).
2. Prepare baking pans. (I used parchment paper and cooking spray.)
3. Prepare the batter as instructed on the box, up till blending in the cocoa powder. (I mixed wet ingredients, then mixed in the cake mix powder.)
4. Pour 2 C of the batter into a smaller bowl.
5. In the bowl of remaining batter, pour the cocoa powder and blend together.
6. Use the two 1/4 C measuring cups to alternate pouring light and dark batters into the two pans. (Afterward, if desired, weigh the two filled pans to confirm the amounts are close to equal. Adjust as desired.)
7. Bake for about 22 minutes. YMMV
8. Test cake(s) for doneness with toothpick.
9. Remove the pans of cake and place on cooling rack(s) for about 15 minutes for cooling.
10. Decorate as fancy as you wish. Conventional, not-too-fussy decorating is as follows:
    1. Place one layer upside down on a plate and decorate the exposed side
    2. Place the other layer right side up on the first layer.
    3. Frost the sides.
    4. Frost the top.

Post-recipe Thoughts
Seems I wound up with slightly more chocolatey batter than white batter. Maybe next time I'd set aside slightly more of the lighter color cake batter. Maybe the cocoa powder wound up adding more bulk to the chocolate batter than I anticipated.

November 19, 2016: Visit "Zebra Cake, Using Two Half Boxes of Mix" for another zebra cake methodology. It requires only slightly more effort, but has a lot more flexibility for flavors and brands.

Duncan Hines Perfect Size Cake--Off Golden Path

Duncan Hines debuted its Perfect Size cake line about a year ago. The ingredients make a smallish single-layer cake. The kit includes cake mix powder, a 6" paper pan with detachable liner, and frosting powder. The five flavors:

• Chocolate Lovers
• Golden Fudge
• Red Velvet Dream
• Strawberries and Creme
• Lemon Bliss

The Duncan Hines Perfect Size product I tried was “Golden Fudge”—the “Golden” referring to the cake itself, and “Fudge” referring to the accompanying frosting. "Chocolate Lovers" name, and to some degree, "Strawberries and Creme" seem pretty implicit of cake and frosting flavors also. The other two flavor names seem marketingish, but their accompanying images and very short descriptors provide info for expected results.

I decided to try out the recipe, even though the cake result is less than half an actual fully frosted cake but nearly the same cost ($2.78, fortunately, offset by 55¢ off coupon). The instructions seemed more bothersome than what I’d normally tolerate. I figured by the time I finished the project, I might deviate anyway, and I could get an article, video, or both out of the effort.

The main off-golden-path part of cake is the frosting—having used ready-to-spread white frosting instead of following instructions of the included frosting packet. (The frosting pack requires mixing the powder with water and butter.) An example video of the frosting hassle is at "Duncan Hines Perfect Size Cake Review", starting at 5:55 and stopping at 10:27.

My other deviation was using oil with the cake mix instead of butter. "Fat chance: Is Butter Really Better?" indicates that subbing oil for butter is fine, if not better, than using butter for the fat. I tend to favor mixing oil with water and egg together as a wet-ingredient mixture, then mixing the powder in.

The baking temperature was 300°, and for 34-39 minutes. My cake required 34 minutes—good thing I went for the minimum time. Looking at full-size cake mix boxes, most times are shorter and baking at 350°.

View my video of my Duncan Hines Personal Cake experience. If you want to try making one of these cakes, beware of some caveats. To Duncan Hines' credit, the websites I cited at the top of the article for their Personal Size cakes include comments from customers and their 1-to-5 star ratings. The most common complaints:

• Costly for such a small cake result.
• Too much time required for baking.
• Labor-intensive for making frosting with included powder. Would be much more appealing for an envelope of ready-to-spread frosting.
• Terrible-tasting frosting results from using powder and required additional ingredients.
• Leaky paper baking pan and liner during baking, spilling batter onto the oven. (Oy!)

My recommendations: Buy a full-size box of cake mix and full container of ready-to-spread frosting. It'll be less preparation hassle, more flexibility for cake and frosting flavors, and better economy. The only real convenience to the Perfect Size is a throwaway paper baking pan.

If you want to make a smaller size cake, divvy up half a box of cake mix, follow the instructions on the box, adding only half the added ingredients. Pour the batter into one prepared (wax paper or whatever) round cake pan and bake as instructed. After cooling, frost with 1/2 container of ready-to-spread frosting of your choice.

Sweet Bakings--A Few Re-peerings

Last month, I blogged about sweet bakings, recipe undertakings spread over 13 years of blogging. Recipes I spotted on the web inspired me to experiment, not merely replicate. i came up with 28 cooky recipes and 19 cake and cake-ish recipes. For cakes, I started out mostly blogging about cupcakes and occasional mini-muffins. For cookies, I varied baking cake mix cookies but also baked scratch cookies.

Maybe surprisingly, I'd done several of the recipes seldom since blogging about them. A few never-agains are because a particular ingredient, usually a cake mix, is either no longer available, formulation is different, or weight is different (mostly less).

Specific to cake mix powder, I'd made cakes AND cake mix cookies over years to remember the standard size weighed 18.25 ounces. Manufacturers reduced the amount to 16.25 for a few years. Now it's 15.25. It's irritating about companies screwing around with powder amounts that, worse than result in smaller finished good(s), make an inferior item. Some recipes WERE perfect with 18.25 ounces of powder.

Cooky Monsterous

With "A Convenient Cake Mix Cooky Batch" (#018), I combined Red Velvet cake mix (especially seasonal for Valentine's Day) and strawberry flavor cake mix. I'd made several batches for a few years for sharing in the workplace. Haven't made them for well over a decade.

I must have been really ambitious or patient when I did Krusteaz Choco Caramel Squares" (#139). Or I might have used a compelling coupon. Anyway, Seems that Krusteaz no longer carries my main recipe ingredient, Krusteaz Molten Deep Dish Chocolate Cookie with Caramel Center.

I noticed that I had omitted "Baking Cookies with Trader Joe Cake MIx" from my cooky recipe list. I can only guess that my results weren't great. In any case, TJ's 28-ounce Golden Yellow cake mix is no longer available. Instead, TJ sells Yellow Cake & Baking Mix, $2.99 for 16 oz. Price is double what I'd consider for name-brands Duncan Hines, Betty Crocker, or Pillsbury. BTW, I often buy my supermarket brand, comparable in quality to the name brands, and a smidge more powder (16.5 oz).

Cakes and Cupcakes and Muffins, Oh, My!

In June 2012, my first cakey recipe was "Lemon Poppyseed Mini-cupcakes" (#070). Not much of a stretch for deviating from a set recipe, but it was a start.

"Square Mini and Whoopie Muffin Experiment" (#88) was an experiment for using up two half-boxes of cake mix (Red Velvet, Strawberry) to try making muffins, and trying out two different pans. Let's just say the experiment was a been-there-done-that experience.

"Mini-cupcake Offload: Pan Type & Prep, Batter Amt" (#118) is another recipe that I made while in muffin mode, specifically mini-muffins. I might be inclined to try layer-caking it at another time. The ingredients sound tasty! The amount of cherry filling, however, sounds maybe more than necessary,. With a few cake experiments under my belt, I might be able to gauge actual amounts to use. Google can also help guide.

In 2016, I moseyed over to something bigger, to be eaten with a fork, then zebra layer cakes. It was another four years before making and documenting a layer. Did another couple more this year. Cakes are a bit more labor intensive than cookies.

I haven't baked muffins or cupcakes in a long while is because of a shifting preference for layer cakes. The longer baking times for such cakes seem to result in more moistness retention. (Cupcakes and muffins have more surface area per batch than two layers of cake.)

I have had an eye on a springform pan cake recipe "Cake in 5 minutes! You will make this cake every day. Few people cook cakes like this!". Thinking that chocolate pudding or blueberry jam in place of the orange filling might be interesting.

Serving Sizes SNit

Related to cake mix manufacturers' weight reduction is supposed number of servings. I distinctly recall that nutrition tables used to state that number of servings was 12. Now it's 10. Imho, it's a lot easier to cut a cake into 12 wedges than 10.

Meandering to barely-related topic--pizza portions. I won't name names, but one big-name pizza manufacturer states that the number of servings is 5. How easy is it to cut a pizza, whether round or square, into FIVE pieces?

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Related:
Pt 1 Sweet Bakings--Cookies, Mostly
Pt 2 Sweet Bakings--Cakes, Cupcakes, and Mini-muffins

Soda Pop Layer Cake Followup

In mid-May, I made my first-ever soda pop layer cake, which uses only cake mix and soda pop. Most recipes I'd spotted showed cupcakes or sheet cakes as end results. My layer cake came out rich and tasty, but low height. It tended to be more crumbly than cakes that call for cakes. Nevertheless, it was yummy!

My followup soda pop layer cake is as low-height and delish as the previous one. BTW, a little goes a long way. Despite the low profile because of less cake volume, the flavor is more concentrated. A twelfth serving of the soda pop cake seems as satisfying as a tenth serving of a standard cake mix cake that calls for eggs, oil, and water.

This time around, to lessen time and effort for sifting the cake mix powder and stirring/dispensing the ingredients, I used more efficient implements.

Calories and Sodium

The ingredients are same as the previous cake. The soda pop, despite a different label, is the same.

Using soda pop (140 C) instead of box's ingredient adds of egg whites (51 C) and oil (400 C) saves loads of calories. Even more calorie savings if passing on standard recipe that calls for water, oil (533 C), and eggs (210 C). If using standard box cake recipes and frosting, the total calories bump up ~450 to 750 calories. Noteworthy: Using diet soda instead of sugar soda saves about 10 to 15 calories a slice. Rec: Indulge with the sugary stuff.

Future Followup Soda Pop Cakes?

I might pass on trying my Tupperware sifter for future cake, as the capacity is only one cup. I'd need to reload the gadget maybe up to four times. BTW, I became curious about the cake mix powder texture WRT sugar. Ingredients don't elaborate, but I suspect the sugar is a finer granularity than packaged granulated sugar.

My other consideration for followup soda pop layer cake might be trying the Betty Crocker mixer method of 30 seconds low followed by 2 minutes medium. Rather than doing a video/blog project, I'd add a dated section to this article comparing results for machine mixing vs. whisk stirring.

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Soda Pop Layer Cake--Low-height N Rich, Yum
Soda Pop Layer Cake--Low-height N Rich, Hmm
Video: Soda Pop Layer Cake--Low-height N Rich

Soda Pop Layer Cake Followup (article, video)

EZ Mini M&M Confetti Cookies

My cake mix cooky recipe is the summer counterpart (summer-temperature tolerant) to my winter cake mix cooky recipe "Minty Choco Chip Cake Mix Cookies". I wanted to bake some cookies that have chocolate that melts in your mouth, not in your hand. I thought about M&M's, then remembered chomping on mini M&M's the previous Halloween. Then I thought such cookies would look even more festive, besides having the colorful candy shells, if I added jimmies.

Several mini M & M cooky recipes I ran across are scratch and require about 10 ingredients. Well, how about starting with the standard cake mix cookie process that requires only cake mix, oil, egg?

My method of cake mix for this recipe was using 1/2 box of chocolate cake mix and 1/2 box of Pillsbury Funfetti cake mix. The Funfetti powder contains 2 tablespoons of jimmies, so my half box contained one tablespoon.

If you want the milk chocolatey cooky effect without weighing out cake mixes, you can use a marble cake mix. Stir jimmies into the cake powder(s) before mixing up the batter.

My pixstrip shows the following image areas:

1. Initial
   1. Implements
   2. Ingredients
   3. Partially mixed dough (wet ingredients, dry ingredients) and set-aside mini M&Ms
2. Main mixing
   1. Mixed dough and and set-aside mini M&Ms
   2. Dough with mini M&Ms being poured
   3. Dough and mini M&Ms being stirred together
   4. Mixed dough
3. Baking
   1. Raw dough in pan
   2. Baked cookies in pan, some being scooped and flipped onto cooling rack
   3. Cooled cookies

Implements

• Small mixing bowl
• Larger mixing bowl
• Pastry blender
• Spoon for measuring out cooky dough
• Measuring cup
• Spatula for scraping dough onto pan
• Cooky pan(s)
• Cooling rack for done cookies
• Cooky spatula to lift and transfer baked cookies

Ingredients

• 2 eggs
• 1/3 cup oil
• 1/2 box chocolate cake mix
• 1/2 box Pillsbury Funfetti cake mix (or 1/2 box white cake mix and at least 1 tablespoon of jimmies)
• 1/2 bag of mini M&Ms (~ 5 oz)

Instructions

1. Preheat the oven to 325°.
2. Combine the powders and jimmies.
3. Combine the oil and eggs.
4. Combine the wet ingredients into the dry ingredients. The dough will be thick.
5. Stir the mini M&Ms into the dough. Slow and steady works.
6. Use a round tablespoon to scoop the dough, and use the rubber spatula to shape.
7. Drop the spoon's dough onto the cooky sheet. (For slightly flatter cookies, slightly flatten the shaped dough rounds with the spatula or the measuring cup.)
8. Bake for about 12 minutes.
9. Use the cooky spatula to lift and transfer the done cookies onto cooling rack.

The yield was 41 cookies, amounting to ~73 calories each. YMMV

Post-recipe Thoughts
The confetti part of the cookies was sparse. To give the cookies a more "celebratory" look in the future, I'd probably ensure three to four tablespoons of jimmies for each batch.

I had some boxes of cake mix on hand, so I measured and used half boxes, storing the other halves in the refrigerator. An easier process would be to use a marble cake mix and stir in jimmies into the powder. If you prefer a vanilla instead of summer-tolerant chocolate cooky, use just white or yellow cake mix, jimmies, and mini M&Ms.

July 12, 2016: I baked a second batch Sunday. This time, the 1/2 box of chocolate cake mix was Duncan Hines Classic Devil's Food Moist instead of Betty Crocker Super Moist Chocolate Fudge. Also, I added more jimmies—2 1/2 tablespoons, all that was left in my jar. The image on the left has the BC mix; the one one right has the DH mix and extra jimmies.

 I was surprised to see that the BC-mix cookies were much darker than the DH-mix ones. IMHO, the DH ones are closer to my idea of milk chocolatey cookies.

The yield for DH-mix cookies was 45, probably as a result of 1 1/2 tablespoons of additional jimmies, and variation of my cooky dough dispensing. I calculated DH-mix cookies to be about 71 calories each (BC-mix cookies, about 73 each.)

Diff Kinda Choco-chip Cake Mix Cookies

Last month, I published the PC cake mix cookies recipe—featuring pecans and coconut, and using French Vanilla cake mix as the dry ingredient base. This time, I thought about a familiar, yet different cooky recipe, using my standard cake mix recipe. One variation of chocolate chip cookies is using half white cake mix and half fudge or chocolate cake mix.

In the distant past, I used to buy Jiffy Cake Mix, one white and one chocolate, and mix them together. (Each Jiffy box holds 9 ounces of powder, about half the amount of regular cake mix.) The Jiffy website alludes to less availability of their products in stores than the company prefers, although it does have a webpage for online shopping.

Hmm, the cartoon carton reminds me of Justin Timberlake in the SNL Veganville skit, looking like a pink brick of tofu. Anyway, as my supermarket did not carry Jiffy cake mixes, I thought I might buy one of each full-size mixes, weigh, mix half and half, and save the other halves for something in the future.

I spotted Duncan Hines' marble cake mix and decided to buy that powder instead—one box of mix instead of two. The box contains one main sack of white cake mix and a small pouch of chocolate powder mixture.

My pixstrip shows the ingredients on the left (powder mixes, coconut, chocolate chips, eggs, oil), baked cookies in the middle, and cooled and stacked cookies on the right.

Implements

• cooky pan(s)
• pastry blender
• medium-large mixing bowl
• small mixing bowl or large cup or jar (for eggs and oil)
• measuring cup
• measuring spoons
• cooky spatula to lift and transfer baked cookies
• cooling rack for done cookies

Ingredients

• 2 eggs
• 1/3 C cooking oil (I replaced 1 T with sesame oil.)
• 1 18ish oz. marble cake mix (I used Duncan HInes brand.)
• 1 C flaked coconut (I broke up the bigger, stuck clumps.)
• 1 C chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. Pour the coconut into a medium-large mixing bowl, breaking up the lumps.
3. Pour the cake mix white cake and chocolate powders into the coconut, using the pastry blender to blend together.
4. In a bowl or large cup, combine the oil and eggs. For a more aromatic flavor, exchange 1 T of the oil with 1 T sesame oil.
5. Pour the wet ingredients into the larger bowl and use a pastry blender to stir the ingredients together.
6. Fold in the chocolate chips.
7. Use a round tablespoon to scoop the dough. Shape to rounded, level, or concave height.
8. Drop the spoon's dough onto the cooky sheet. Slightly press the lumps with the bottom of the measuring cup for flatter cookies. OK, be lazier and press down with palm or fingers together.
9. Bake for about 10 to 11 minutes until the edges are lightly browned.
10. Use the cooky spatula to lift and transfer the done cookies onto cooling rack. These cookies don't actually require much coaxing to loosen them from the pan.

Shaping the dough slightly concave yielded 52 cookies, same number as the pecan coconut cookies. The calories amount is a bit more—78 for these, 82 for the PCs. However, 4 calories per cooky difference isn't a lot to fuss about.

The following table shows the effect of including or excluding chips, coconut, or both. Note that omitting both chips and coconut result in the grand calorie savings of 25 per cookie. Can you stop at one?

Ingredient, calories	Version
	A	B	C	D
cake mix powders, 2040	✔	✔	✔	✔
2 eggs, 140	✔	✔	✔	✔
1/3 C oil, 533	✔	✔	✔	✔
1 C coconut, 560	✔	✔	—	—
1 C chocolate chips, 800	✔	—	✔	—
batch (52), total calories	4073	3273	3513	2713
calories per cookie	~78	~62	~68	~52

One closing remark about this cooky recipe—the coconut didn't come through as prominently as I expected. A redo with adding coconut extract might enhance it more. Maybe fuggetabout coconut altogether.

Additional Past Cooky Recipes

• PC Cookies (pecans and coconut as featured add-ins)
• Simplest Scratch Oatmeal Cookies
• Cake Mix Macaroon Cookies (similar recipe with more process details, using fewer dry ingredients and more wet ingredients
• A Convenient Triple-dose Pnutty Butter Cooky Batch
• A Convenient Cake Mix Cooky Batch--German Chocochip Bites
• A Convenient Cake Mix Cooky Batch--Easter
• A Convenient Cake Mix Cooky Batch [Valentine]