October 9, 2012


Posted by Lori~

I am always looking for a quick and easy recipe and lately Mur-Man has really gotten into cookin’ and helping in the kitchen.

Recently, I was checking out one of my favorite blogs, smashed peas and carrots, and she had an AWESOME RECIPE that included a cake mix and a can of soda (or a bottle of soda).  Originally, she found the recipe on Pinterest, but it called for a can of Diet Coke. She substituted the DC for Club Soda and it turned out GREAT!
It is super simple, mix one box cake mix with 1 ½ cups of Club Soda.  Fill a muffin tin 2/3 full and bake (following the back of the cake mix box).

They were delicious.  And of course, I threw some store-bought frosting on.  YUMMMMY! 


1 comment:

Anonymous said...

Here's one for ya.

1 pint premium ice cream (or 3 cups "regular). I use my store brand's version of HD/B&J's. Pick out a good flavor full of goodies like cherries, choc bits, crushed candy bars, etc.
1 box cake mix - any flavor that goes with the ice cream you picked.
3 eggs.

1. Melt the ice cream. Regular ice cream will melt down but premium should net you a full 2 cups of melted goo, which is what you're after.
2. Put aside about 2 TB of the goo. Add 3 beaten eggs and your cake mix. If you put the cake mix through a sieve or sifter, you can then mix everything with a spoon w/o lumps - saves getting out, setting up and cleaning the Kitchenaid.
3. Bake (oh, 350 for 45 min or so, then check with a knife or straw for doneness) in a greased Bundt pan.
4. Remove and cool. When nearly cool, unmold. Mix the reserved melted ice cream with enough powdered sugar to make a thick glaze, drizzle over cake.

The ice cream replaces the oil called for on the box and adds bulk so the cake ends up with the traditional denseness of pound/bundt cake. It's really fun to think up cake/i.c. combos. Store-brand's version of B&J's Cherry Garcia with milk chocolate cake is my favorite so far. Chrissy