No I have not tried this yet. I seldom bake any more so don't know when I will get to try it. If you do let all of us know what you think.
looks good and easy -- be nice for snacking and for the kids to make too --
the ginger ale/spice cake is calling my name --
something even a husband could make (no offense to any baking literate husbands)
I've done something similar. I've taken a box of brownie mix and one can of Cherry Dr Pepper (regular size) and used that in place of the oil and water. I still add the eggs though. Comes out just fine! The soda only added a little bit of flavor, not a lot. I've also heard of a 7-up cake, but have never made it. The brownies were very moist and a bit better than if I had used the oil/water combo. I only use soda when I'm not adding coffee to them though, don't want to overload them with caffeine!
I haven't tried with the soda, but I do something similar with cake mix and pumpkin. Add a 15 oz can of pumpkin (not pie filling) to a box of cake mix, no need for eggs, oil, water, or anything else. It will be thick batter & that is how it is supposed to be! Spice is awesome, can use yellow and add your own spices, but if you use chocolate you will not taste the pumpkin at all. I usually bake it as muffins, but you can bake it as a cake layer, too. The cake is very moist and flavorful. They actually taste best when completely cool & even better the next day. Store them loosely covered and NOT in a closed container because they are so moist from the pumpkin that they get wet on top. Awesome for playdates!
I recently tried swapping out the water for raspberry seltzer in a cake mix. I was thinking it might be air-ier bc of the carbonation. Unfortunately it didn't result in much of a difference but that was just my first experiment with it. I was a little concerned - like when I've made a from scratch champagne cake and the mix seems to want to come out of the mixer like a bad episode of I Love Lucy! FYI that did not happen with the seltzer!!
T
theresaf -- "bad episode of i love lucy" too funny --
frosted moon -- i've done the pumpkin & chocolate cake mix too -- they're like brownie muffins really good huh -- all they needed was a handful of chocolate chips to be amazing
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I haven't tried with the soda, but I do something similar with cake mix and pumpkin. Add a 15 oz can of pumpkin (not pie filling) to a box of cake mix, no need for eggs, oil, water, or anything else. It will be thick batter & that is how it is supposed to be! Spice is awesome, can use yellow and add your own spices, but if you use chocolate you will not taste the pumpkin at all. I usually bake it as muffins, but you can bake it as a cake layer, too. The cake is very moist and flavorful. They actually taste best when completely cool & even better the next day. Store them loosely covered and NOT in a closed container because they are so moist from the pumpkin that they get wet on top. Awesome for playdates!
FrostedMoon and K8memphis, Now this is something that I'd really like to try, just for myself. I can eat pumpkin right out of the can with a sprinkle of cinnamon sugar, yummy - healthy - excellent source of vitamins and minerals - fiber. Pumpkin mmmmmm.
mb-- cool and like frostedmoon says it's an overly thick batter-- you have to persevere when you are mixing it and if you do muffins fill them real full -- recipe from Hungry Girl cookbook says 12 muffins 400 degree oven and 20 minute bake -- they puff up but go straight up not out if memory serves -- it seems like too much in each cup but it's not -- it's kinda too much to eat all at once though -- just gotta persevere there too
both the soft drink + cake mix recipe and this one are in lisa lillien's hungry girl to the max, the ultimate guilt-free cookbook --
Since I posted that link I found some 'talk' that this has been around for yrs - supposedly started by Weight Watchers.
Craftybanana said: ........heard of a 7-up cake, but have never made it........
Now this I've made but used all the ingredients usually added to cake mix except using 7-up instead of water.
Yes, K8 is right, they don't rise or puff out much at all. They do make great mini muffins, perfect size for snacks! Fill them high & use a wet finger to smooth the tops. How they go in the oven is pretty much how they come out. I've also made "muffin tops" by just placing the batter on a pan like cookies. I don't eat gluten anymore and usually don't mind, but I totally miss these muffins!
Well, here they are......but I couldn't handle the batter, so I added two eggs.
18 oz. white cake mix, 1- 15 oz can pumpkin, 1 tsp. vanilla, 1 tsp. cinnamon,2 lg eggs, dashes of mace:
low liners, not the tall liners, in jumbo cupcake pans - made 12. Baked at 400 f. for 20 mins as K8memphis suggested. They actually puffed up about three times the size of the batter and stayed there, cause of the eggs I guess. And yup, the tops stayed rugged like mountain tops. They stuck somewhat to the paper liner cause there's no oil.
You could taste that there was no oil or butter, but the flavor was pumpkin, and these were soft and light inside. I'm going to make these my breakfast muffins. I can't bring myself to mix a cake mix with soda pop though (not sure if I even have any pop in the house other than Coke.) Coca Cola and what? Coca Cola and Captain Crunch maybe.
Well now that I'm eating the box mix + pumpkin cupcakes, I'm hankering to make scratch Pumpkin Pie cupcakes. Found this recipe by a CC member.
http://www.cakecentral.com/recipes/17079/pumpkin-pie-cupcakes
Pumpkin Pie Cupcakes
Hmm. Looking at only the thread title, I was expecting somebody to have actually made "a cellular peptide cake with mint frosting" as described in the ST:TNG episode, Phantasms.
I think that he's eating white cake with colored icing, and I'd probably have some with him. lol
Has anyone actually made those soda pop cakes?? It reminds me of when my mom was on Weight Watchers in the 70's and she made pancake syrup from ginger ale pop & maple flavoring.
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Yes, K8 is right, they don't rise or puff out much at all. They do make great mini muffins, perfect size for snacks! Fill them high & use a wet finger to smooth the tops. How they go in the oven is pretty much how they come out. I've also made "muffin tops" by just placing the batter on a pan like cookies. I don't eat gluten anymore and usually don't mind, but I totally miss these muffins!
FrostedMoon, does that mean we can spit on our finger and smooth the tops down? Just kidding of course. It reminded me of a gentleman I had in a Wilton class in Atlanta that kept licking his icing tip and I kept nicely trying to tell him that it should not be done. Finally after getting exasperated I just told him he should not get into the habit of doing this and he asked why, the cake was just for them. I told him that if it becomes a habit then what if he is making a cake for someone and doing that. I asked would he like to eat a cake that someone who had the same bad habit made for him? He thought for a moment and decided, no thank you. He quit and I never saw him do it again, thank Heavens!
Ha ha cakegrandma! I actually thought about writing "clean fingers," but I hoped that might not be necessary on this site.
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Has anyone actually made those soda pop cakes?? It reminds me of when my mom was on Weight Watchers in the 70's and she made pancake syrup from ginger ale pop & maple flavoring.
how come we don't have a "vomit" emoticon here?
Real maple syrup (as opposed to the fake swill that costs a fraction of the price) is generally regarded as one of the healthiest of sweeteners.
(Does anybody else here share the revulsion I've had for the "Log Cabin" brand since they started putting stuff that's 96% fake in the same type of bottle that's most commonly used for farm-bottled maple?)
Pumpkin pie cake. What a delightful surprise. Now what flavor of SMBC to make for them?
i have one of the spice + ginger ale ones in the oven...cupcakes --
and i guess i was channeling the pumpkin ones so i did not beat the batter very much just combined it well then i filled half the cupcake liners then i got out my hand mixer and beat the second portion just a bit more -- the beaten ones really rose great -- i guess i thought preserving the bubbly ginger ale would enhance the rise but no -- needed to be beaten --
i got one in the freezer to cool off-- the batter was most tasty...to be continued....
both cinnamon and orange would be yummy choices. Here's my mad experiment for today.............
Pumpkin Pie Spice Cupcakes (I did modify the recipe a bit as usual) simple AMBC, and modeling chocolate decorations. I'm ready for Fall & Halloween.
they are good -- could go with or without icing -- perfect for munchkins to make -- so no matter how much or how little they mix it-- they really can't go wrong -- my one observation is that the cakes seems to gum up in your mouth rather than be chewable -- so don't count on it for tier cake but for an eggless cake it's pretty dang good -
a+
when i was a kid i used to make jiffy spice cake with jiffy chocolate frosting -- oh so good!
fun thread, lynne!
AMBAlaska, I have a tiny tiny bottle of LoAnn maple flavoring that purchased on impulse with my last Oasis Supply order. That mixed into ABC sounds delish on your pumpkin spice cakes,
".......You want maple for cooking, get some farm-bottled Vermont Grade B!"
unfortunately it seems that a majority of Americans are so chemically treated and inured to the heightened tastes of artificial flavorings that the real thing just does not taste as satisfying to them anymore.
Using flavorings like the concentrated Loran oils enhances and compliments my baked goods, which are made with real ingredients ( like peanut butter cookies or banana bread.) Just a couple of drops into the batter makes the flavor brighter and much more enjoyable for most people.
But I'll enthusiastically eat a Twinkie or an Oreo cookie, and all of the chemicals that go into it.
{ because the rum & coke that washed it down will kill all of the industrial molecules in my gullet.}
AWell, that's why you use Grade B for cooking: it's the most strongly flavored of the four common grades. "Fancy" ("A-Light Amber" if not on the Vermont system) is the most subtle; "A-Medium Amber" and "A-Dark Amber" are intermediate grades, and maple grading has absolutely nothing to do with quality.
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