Turning $2 into a $20 dessert

It’s amazing what kind of magic a $2 cake batter can do, if you know how to tweak it. This moist supreme batter by Pillsbury is the best I’ve tried for quick cakes, I think it’s the 1 cup of jello that’s included inside the batter. The only problem is that if you don’t do a little improvising with this batter, it will taste like it came out of the box. A little too sweet and flat tasting. But if you improvise this batter it can taste like a dessert you get at high end restaurants. You can’t improvise any of the other cake batter flavors though-only chocolate. They all taste too artificial as a base, that it doesn’t matter what you try, it will be a waste of time. But with this chocolate cake mix you can work wonders.

The cake mix calls for the standard 3 egg, 1/2 cup vegetable oil and 1 1/4 cups water. I follow this recipe exactly but I also add 1/2 cup of unsweeted cocoa powder, 1 tablespoon of espresso powder, and an extra 1/2 cup water and 1/4 oil. The unsweetened cocoa is the best way to un-sweeten this batter and the espresso powder makes this taste extra chocolate-y. Then, I fill the batter in the pan, I add 2-3 bars of bittersweet chocolate and I top it off with more batter. I follow the baking instructions exactly.

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You can really add anything in the middle, maybe some fresh raspberries or I imagine some chopped bacon would be extra devilish. I like to keep it standard with my molten chocolate bars.

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This mini metal pan is from Ikea, I bought it from the Children’s play section, they have these fake cooking sets. I love to use them for desserts and small stews. I bake it in the metal pan but I also serve it in the same pan to keep the cake warm. Make sure to dust your cake with cocoa powder after it’s done baking for a gourmet flair.

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I tried this on my friend one time she came over. She did not believe me when I said it came out of a box. She thought it was better than what they serve at restaurants. Not too sweet, so moist..Now she makes it all the time, it’s always a hit.

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