Recipe by Lori
"A co-worker always brought this cake for birthdays. It is very simple, quick to make and VERY moist. Use any flavor cake mix with pudding in the mix."
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1 (18.25 ounce) package
moist yellow cake mix
1 (4 ounce) jar
apricot baby food
1 (4 ounce) jar
plum baby food
I have made this cake many times.
Here's a lower fat/lower calorie version that works
just as well.
Instead of 1 cup of oil - 1/3 cup oil
Instead of 1/2 cup sugar - 1/3 cup sugar
Substituted baby food for applesauce
Instead of nuts - added raisins.
It is still a very very delicious cake!
This is easy to make, but I found it bland. I made a layer cake with a white chocolate icing and it was good. It definitely needs an icing or maybe cinnamon.
This was moist. Instead of using baby food I used canned peaches. I drained most of the liquid and put peaches in a food processor to make puree. The flavor is much more intense. For frosting beat 8oz. cream cheese, with 1 c. powder sugar and another 1c. puree peaches. Fold in 8 oz. whip topping. I split my 2 9" layers and frosted in between layers, than stacked and frosted top and sides of cake. The fosting is light and not overly sweet. It made for a really high cake. I drizzled with caramel and chopped pecans. Next time I would use almonds as peaches and almonds blend well! You can use other canned fruit like apricots. You could use canned pumpkin and add some pumkin pie spice.
Everywhere I take this cake it is always a winner. Nobody can believe that it has baby food in it. I also tried bannanas and apricot baby food. It turned out really tasty too.
My friend requested a raspberry birthday cake, so I made this recipe and substitued a can of Solo red raspberry filling for the baby food. I also reduced the oil to 1/2 cup. The results were pretty good--a nice moist cake with subtle fruit taste. Thanks Lori!
This was amazingly easy! I used dutch apple and pear baby food (because that was in my pantry) and it was great. I did have to shorten the bake time though because of a dark pan. And I cut the oil down to 3/4 cup.
I used Plum and Pear Baby Food and cut the oil back to 3/4" cup. My co-workers loved it.
I made this with Baby Food plums and prunes. I added a little maple flavoring to the cake. I also topped it, when cool, with a simple frosting with a little maple flavoring in that also. Absolutely delicious and extremely easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Baby Food Cake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 253
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