Entire bag of mix makes one 9-inch round cake
Decadent Chocolate Cake:
Entire bag decadent chocolate cake mix
5 tbsp softened, unsalted butter*
2 large eggs*
1/2 tsp gluten-free vanilla
1 cup low-fat buttermilk or low-fat yogurt*
Preheat oven to 350 F. Lightly oil a 9-inch round cake pan or an 8-inch square pan. Beat butter until fluffy. Add cake mix and beat until crumbly. Add eggs and vanilla, beat. Beat in buttermilk or yogurt. Spoon into prepared pan. Bake 40-45 minutes. Cool 10 minutes in pan. Turn onto rack and cool completely. Frost and serve. Yields 10 servings.
Fill cupcake holders 3/4 full. Bake in a 350 F. oven for 22-23 minutes.
Decadent Peanut Butter Cup Frosting for 2 layers of Decadent Chocolate Cake:
Decadent chocolate cake
1/2 tsp vanilla
1 cup smooth peanut butter
3 cups confectioner's sugar (more for stiffer frosting)
4 oz. low-fat cream cheese*
1/2 cup (about 6) chocolate covered peanut butter cups, crumbled
1/2 cup milk*
Beat first five ingredients together until smooth and fluffy. Frost chocolate cake layers. Sprinkle with peanut butter cups. Refrigerate until time to serve.
*you may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient.