Hidden Treasure Chocolate Cake Recipes

HIDDEN TREASURE CUPCAKES

Steps:

• Prepare cake mix according to package directions. Fill paper-lined muffin cups half full. Drop 1/2 teaspoon pie filling in the center of each; top with remaining batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, cut cake rolls lengthwise (do not cut through); set aside. Place two tablespoons frosting in a small bowl; set aside. Tint remaining frosting with blue food coloring if desired; frost cupcakes., Place a cake roll on each cupcake. Decorate with assorted candies. Tint reserved frosting with yellow food coloring if desired; place in a resealable plastic bag. Cut a small hole in a corner of bag; pipe latches onto chests.

PIRATE'S HIDDEN TREASURE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, make cake mix as directed on box--except use 3/4 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake).
• Bake as directed on box for cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief.
• Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper backing. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches. Store covered.

HIDDEN TREASURE CHEST CAKE

Steps:

• Microwave chocolate and cream in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after 1-1/2 min. Cool slightly. Gradually add powdered sugar, beating with electric mixer on high speed until mixture is well blended and of desired spreading consistency.
• Use a serrated knife to cut off top one third of cake. Set top aside. Place bottom of cake on large serving platter; spread with chocolate frosting. Scatter candies and some of the coins around cake as desired. Replace top of cake; spread with the remaining chocolate frosting to resemble a treasure chest.
• Decorate top of chest with string licorice and some of the remaining candies. Sprinkle wafer crumbs onto platter to resemble sand. Arrange any remaining coins and candy in "sand." Store in refrigerator.

HIDDEN TREASURE CHOCOLATE CUPS

Steps:

• Heat oven to 400°F.
• Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Beat eggs, granulated sugar and coffee in large bowl with mixer until blended. Add chocolate mixture and flour; mix well. Pour into 6 (6-oz.) custard cups sprayed with cooking spray; place on rimmed baking sheet.
• Bake 11 to 15 min. or until cakes are firm around edges but still soft in centers. Cool in cups 8 min.; invert onto dessert plates. Top with sifted powder sugar. Serve warm.

HIDDEN TREASURE CAKE

Steps:

• Place cake on serving plate and cut a slice off the top 3/4 inches thick.
• Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
• Remove the cake cutout.
• Stir water into the jello powder until powder is completely dissolved.
• Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
• Set aside 1/2 cup of jello mixture in medium bowl.
• Add the Cool Whip and stir with a wire whisk until well blended.
• Cool in the fridge for 10- 15 minutes or until thick enough to spread.
• Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
• Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
• Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
• Garnish the top of the cake with the remaining 1/4 cup of the fruit.

HIDDEN TREASURE CHOCOLATE CAKE

Steps:

• PREHEAT oven to 400°F Microwave chocolate and butter in medium microwaveable bowl on MEDIUM 3 minute or until butter is melted. Stir until chocolate is completely melted; set aside.
• BEAT eggs, granulated sugar and coffee in large bowl with electric mixer on medium speed until thickened. Add flour and the chocolate mixture; beat just until blended. Pour into 6 generously greased and lightly floured 6-oz. custard cups; place cups on baking sheet.
• BAKE 11 to 15 minute or until cakes are puffed with crusted tops, but still soft in the centres. Cool 5 minute Invert cakes onto individual dessert plates. Sift icing sugar evenly over the cakes. Serve warm.