Monthly Archives: April 2012

Things to Make With Yellow Cake Mix

Hazelnut Chocolate Chip Cake

Yesterday, I posted a hazelnut chocolate chip cake I made with a yellow cake mix. I typically try to avoid baking with not-from-scratch ingredients, but yellow cake mix is a vice. There are just so many delicious recipes that call for it.

On that note, I would like to share a few of my favorite yellow-cake-mix-creations I have read about on various blogs. Some I have made, others I have not, but I can assure you I am looking forward to eventually trying them all.

Cake Batter Truffles From Fearless Homemaker

Photo courtesy of Amy at

Like sprinkles?

Try cake batter truffles, Rice Krispie treats, or cake batter popcorn.


Cake Chews From Life With The Lushers

Photo courtesy of Kathleen at

Cookies more your thing? Indulge in some cake chews, or try Rolo cookie bars.

Want something more substantial? Then you might like cornbread  or pancakes.


Cake Batter Cookie Dough from Willow Bird Baking

Photo courtesy of Julie at

And can you ever go wrong with cake batter cookie dough that’s not only delicious, but also safe to eat (no raw eggs)? Didn’t think so.

If you don’t want to use a store-bought yellow cake mix, you can make your own cake mix at home with all-purpose flour or white wheat flour. Homemade cake mix presented in a jar makes a gift as thoughtful as it is sweet.

Hazelnut Chocolate Chip Cake

You can see all of these delicious creations on my Ideas for Yellow Cake Mix board on Pinterest. And if you come across any more fun recipes using cake mix, let me know. Enjoy!



Hazelnut Chocolate Chip Cake

Hazelnut Chocolate Chip Cake

I woke up early last Saturday morning and made a trip to the grocery store to buy the ingredients I needed for a hazelnut chocolate chip cake. I then left the store with everything except one main ingredient – hazelnut flavor extract. I decided to scour a few other stores for the hazelnut flavor, and four stores later I found a bottle. This cake better be good.

Fortunately, the finished product was quite worth the slight inconvenience of shopping multiple stores. The cake was flavorful, moist, and overall delicious. I dusted the cake with confectioners’ sugar but also enjoyed a slice drizzled with a simple chocolate ganache made from equal parts chocolate and cream.

Strangely, I forgot all about the hazelnut flavor. I could taste the vanilla from the pudding mix and the chocolate, but not the hazelnut. So maybe you don’t need it after all. With main ingredients items likely found in the pantry – yellow cake mix, pudding mix, and chocolate chips – you can likely bake your own hazelnut chocolate chip cake this afternoon. With or without the hazelnut flavor. Enjoy!

Hazelnut Chocolate Chip Cake


Hazelnut Chocolate Chip Cake
  • 1 package yellow cake mix
  • 1 package (4-serving size) vanilla instant pudding mix
  • 1 cup sour cream
  • ½ cup vegetable oil
  • ½ cup water
  • 4 eggs
  • 1 teaspoon hazelnut flavor
  • 1 cup miniature chocolate chips
  • Optional Ingredients
  • confectioners' sugar or cocoa powder for finishing
  • chocolate sauce for serving
  1. Use a mixer on low speed to beat all of the ingredients except the chocolate chips until just moistened.
  2. Increase the speed to medium and beat for two minutes.
  3. Stir in the chocolate chips.
  4. Pour the cake batter into a greased and floured 12-cup Bundt pan.
  5. Bake at 350 degrees F for 50 minutes or until toothpick inserted in center comes out clean.
  6. Allow to cake to cool in its pan for 10 minutes, then invert onto a wire rack to cool completely.
  7. When cool, sprinkle with confectioners' sugar or cocoa powder or serve with chocolate sauce if desired.
If using yellow cake mix with pudding already in the mix, omit the vanilla instant pudding mix from the list of ingredients.

Thirsty Thursday: Stout & Ice Cream Float

Stout and Ice Cream Float

I am sitting down to write this post after practicing Ashtanga yoga for 90 minutes this evening. I am drenched in sweat and feel utterly whipped. Learning the primary Ashtanga series is, in the words of my teacher, like learning a dance where you don’t know the steps and there is no music.

I would love to say I can gracefully flow through the poses, but I look more like the bug wearing the Edgar suit in Men in Black. Remember how he walked around all jerky-like? I think I’m going to file my desire to learn Ashtanga under, “It Seemed Like a Good Idea at the Time.” The only reason I am writing about it at all is for the accountability aspect. Without it written down for anyone to see, I am likely to quit.

At the end of a yoga class, I once had a teacher tell the students something like our practice had emptied our cups, so we could now go fill them up with good things like love, compassion and forgiveness. I’d like to fill mine with two of my favorite things: beer and ice cream. File that under, “Oh, I See What You Did There.”

Now it’s on to the real business at hand. Thank you to all who entered the OXO Hand-Held Mandoline Slicer Giveaway. The lucky winner is Elizabeth G.- congratulations!

Not so lucky this time? Be sure to visit Love & Flour on May 12th to enter the next giveaway in 2012’s 12 Months of Giveaways.

Moo Thunder Stout


Stout and Ice Cream Float
Recipe type: Drink
  • Beer of your choice, preferably a stout
  • Ice cream of your choice, preferably vanilla or chocolate
  1. Scoop ice cream into a glass.
  2. Gently pour the beer over the ice cream.
  3. Sip through a straw or eat with a spoon.