A friend shared this recipe with some of us the other day, it’s good and easy to make!
In this picture are 2 of the 12 different variations of the recipe, the top one is the spice
and the bottom is the chocolate and you would never know the pumpkin was in there!
Angel Food Cake- 3 points/slice or 1.5 points/muffin. Serves 12.
1 box (1-step) angel food cake mix
Mix cake mix and desired flavor ingredients together and beat by hand until well blended. Pour into 9×13 pan or muffin tin (24). Bake at 350 35-40 mm for cake, 18-22 min for muffins.
Lemon: 1 cup + 3 tbl. Water, 2 tbl lemon juice, 2 tsp. grated lemon peel
Orange citrus: 1 l/4 cup water + 2 tsp. grated orange peel
Cherry: 1 20 oz. can light cherry pie filling
Black forest: add 1/2 cup cocoa powder to cherry version
Cotton candy: 1 small package sugar free flavored gelatin, 1 1/4 cup water
Margarita: 1 cup + 2 tbl. water, 2 tbl. fresh lime juice, 1 1/2 tsp. grated lime rind
Pineapple: 1 20 oz. can crushed pineapple in juice
Pina Colada: 1 tbl. Coconut extract, 1 tbl. rum extract added to pineapple directions
Pumpkin: 1 15 oz. can pumpkin, 3/4 cup water, 1 tbl vanilla, 1 tbl pumpkin pie spice
Spiced: 1 1/4 cup water, 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg, 1/4 tsp. ground cloves (I added raisins, too)
Carrot: 1/2 cup finely grated carrots, 14 oz. can pineapple, 1 tbl. pumpkin pie spice
CHOCOLATE MUFFINS (2 points/muffin)
I box chocolate cake mix
4 tbl. Water
1 16 oz. can pumpkin
Mix together all ingredients.
Place in 18 cupcake tins. Bake at 350 degrees for 25 minutes.