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Here are two Super Easy Cakes so elegant, nobody will know they're mostly from a box!

Not overly sweet, but with a rich, moist texture, these cakes are perfect for brunch or after dinner desert. Serve either straight from the oven, or room temperature. No need to frost, save for a simple dusting of confectioners sugar. Keep mum about the original packaging!

* Apple Spice Cake

Ingredients:

1 spice cake mix
3 large eggs
1/4 cup light vegetable oil (corn, canola, etc.) - or- 1/2 cup finely ground blanched almonds
1-1/2 cup unsweetened apple sauce
1-1/4 cup milk
2 Tbs butter or butter flavor spread (for greasing the cake pan)
4 Tbs granulated sugar (for dusting the cake pan)
3 Tbs granulated sugar (for dusting top of cake)

Preheat oven to 350 degrees Fahrenheit

Grease one 10" spring form pan with butter (or butter spread). Add 4 Tbs granulated sugar to the pan, tip and shake pan to distribute sugar over butter coating. Set aside.

In mixing bowl, combine eggs, oil (or almonds), and apple sauce. Whisk together until well blended. Add milk. Mix until blended. Add cake mix and mix with whisk until batter is almost completely smooth (about 2 minutes).

Pour batter into prepared cake pan and smooth surface to distribute batter evenly. Sprinkle reserved sugar evenly over top of batter.

Baking instructions are the same as for the fabulous chocolate cake that follows (see baking instructions at end).

* Not Quite Flourless Chocolate Cake

This cake has a fine, dense texture almost like a flourless cake... but it's not!

Ingredients:

1 chocolate cake mix
1 large pkg instant chocolate pudding
3 large eggs
1/2 cup light vegetable oil (corn, canola, etc.) - or - 3/4 cup finely ground blanched almonds
1 3/4 cups milk
1 small package semi-sweet chocolate chips
3 Tbs unsweetened cocoa (powder)
3 Tbs butter or butter spread (for greasing the cake pan)

Grease a 10" spring form cake pan with butter or butter spread. Dust the greased pan with unsweetened cocoa powder. Tip and shake pan to distribute cocoa evenly.

In a mixing bowl, combine eggs and oil (or almonds) and whisk until thoroughly blended. Add milk and pudding mix. Whisk until just blended. Add cake mix and whisk until batter is smooth (no need to use an electric mixer, since you do not want to add a lot of air to the batter). Fold in semi-sweet chocolate chips. Pour batter into prepared cake pan, and smooth surface of to batter so that it is even.

* Baking Instructions For Both Cakes:

Place cake the center rack of your oven, and bake at 350 degrees Fahrenheit for 38 minutes; then check for doneness. When the cake is done, a toothpick inserted into the center of the cake will come out nearly clean (but not entirely clean, since these are very moist cakes), and the cake will just begin to pull away from the sides of the pan. Depending upon your oven. additional cooking time may be required. Thereafter, check cake at 5 or 7 minute intervals, until done. (For cake pan sizes other than 10" spring form, cooking times may vary. Check for doneness accordingly.)

When cake is done, remove it from the oven and allow it to cool 10 minutes. Remove outer spring ring from cake pan, and turn the cake onto a plate (Place plate on top of the cake, and hold firmly while you invert the cake. Use a thick towel to protect your hands from the still hot cake.)

Leave cake in its inverted position, and dust with confectioners sugar to finish. (You may also use cocoa for the chocolate cake). Serve warm or at room temperature.

Serving tips: These cakes make a dramatic presentation on china with clean lines that complement the simplicity of the cake. You may also garnish with fresh fruit such as raspberries or strawberries.

Learn more about this author, Ysabel J. Doran.
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