Indulge in small dark chocolate cake bites made even better with chai spice!
I’m trying a little experiment today. Most of you thought that I was crazy when I made the Louisiana Stranger Cake and put the can of frosting in the cake batter.
I wasn’t too far off my rocker and I think we can all agree that the frosting made the cake very moist and delicious. Was it a one hit wonder? I wanted to try to see if it would work with any cake mix and can of frosting and I think after you taste this cake you can agree with me, that this was a successful experiment!
This cake saved me this week in more ways than one. Fresh off a cut to the hand last week, and a wounded toe thanks to my husband dropping a Costco sized bottle of shampoo on my big toe, a looming garage sale to rid myself of some unnecessary scrapbooking materials (pricing everything is going painfully slow), and a hubby that is travelling on business, I needed something easy to make and quick to bring to you!
I also needed a dessert for church last night. I baked it and they tasted it since I am still avoiding chocolate for Lent, but I did smell this cake and it made me drool!
[Tweet “Could be my bodies reaction to a lack of chocolate for the past 30 days, or the fact that I can’t resist cake.”]
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Either way, this cake is for you! Make it large or small, eat it all or share it, any way you like it, it is a great cake! The addition of the Chai Spice Mix balances the richness of the dark chocolate and keeps the sweetness down.
I used a small petit fours cake pan but you can use anything from a bundt or tube pan, cupcake, mini-muffin, or decorative pan. These took 9 minutes but a bundt cake would take up to 45 minutes. Whichever cake pan you use for your cake, be sure you keep a close eye on it and check it often to make sure you don’t overcook it.
Here is a recipe for Chai Spice Mix!
- 1 box Dark Chocolate Fudge Cake Mix
- 1 cup water
- 1/3 cup oil
- 4 eggs
- 1 can Dark Chocolate Fudge Frosting
- 3 teaspoons Chai Spice Mix
- Mix all ingredients together in a bowl.
- Pour into cake pan (bundt, or mini muffin pan, or any other decorative pan you like).
- Bake at 350 for 15 minutes.
- This time varies based on the pan used. My pan needed 9 minutes. A bundt pan may take up to 45 minutes. A mini muffin pan is about 15 minutes. Just watch your cakes and test for completion often.
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Nutrition Information:Yield: 80 Serving Size: 1
Amount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 13mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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