Indian Summer Bake Food

INDIAN SUMMER CAKES

Indian Summer Cakes image

Beautiful Indian summer dessert served after a fall meal - chocolate cake baked using Betty Crocker® white cake mix and golden yellow and orange food colors.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 18

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 oz semisweet baking chocolate, melted, cooled
1/4 teaspoon golden yellow soft gel paste food color
1/4 teaspoon orange soft gel paste food color

Steps:

Heat oven to 350°F. Spray 6-count nonstick muffin top pan with cooking spray. Make cake mix as directed on box, using water, oil and egg whites.
Divide batter evenly among 3 medium bowls. Stir melted chocolate into 1 bowl. Stir yellow food color into second bowl. Stir orange food color into third bowl. Starting with chocolate batter, dollop 1 tablespoon of each color batter into each muffin top cup. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
Bake 10 to 12 minutes or until golden brown around edges. Cool 5 minutes; remove from pan to cooling rack. Cool completely. Repeat with remaining batter to make additional 12 muffin tops.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg

INDIAN SUMMER BAKE

Indian Summer Bake image

What a flavor combo! Thinly sliced ripe tomatoes, zucchini and potatoes are sparked with garlic for extra taste, then baked to perfection.

Provided by surus

Categories Potato

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
2 large idaho potatoes, about 3/4 lbs. each, skin left on
2 zucchini, 1/2 lb. each
3 tomatoes, 1 lb. total
3 garlic cloves
coarse salt, to taste
fresh coarse ground black pepper, to taste
1/2 cup chopped fresh parsley
1 finely grated lemon, zest of

Steps:

Preheat oven to 375o. Lightly grease a 9x13 shallow baking pan with one T. olive oil.
Cut the vegetables into very thin slices crosswise. Coarsely chop the garlic.
Lay sliced potatoes along the bottom of the pan, overlapping the slices by half. Drizzle w/ 1 T. olive oil and sprinkle with salt and pepper.
Cover the potatoes with the zucchini. Drizzle with another T. of olive oil. Sprinkle with salt, pepper, garlic, 1/4 C parsley and the lemon zest.
Next, cover the zucchini with the sliced tomatoes, the remaining T. of olive oil, pepper and the remaining parsley.
Bake for 50 minute to 1 hr., or until the potatoes are tender when pierced with a knife. Serve hot or at room temperature.

Nutrition Facts : Calories 99.9, Fat 4.7, SaturatedFat 0.7, Sodium 10.1, Carbohydrate 13.4, Fiber 2.2, Sugar 1.9, Protein 2

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