Quick Fix for Chocolate Cake Mix
Nutrition Highlights: 55% less fat, 22% less cholesterol, 11% more potassium, and 41% more fiber than traditional recipe.

Makes: 1 Cake

In my informal survey of moms across the country, I've found that most people use boxed cake mixes for cupcakes and cakes. Here's a way to sneak a lot more nutrition into a cake mix while maintaining its light texture and chocolaty taste.

- 3 large eggs
- 3/4 cup Purple Puree (see Make-Ahead Recipe #1)
- 1 cup water
- 1/4 cup wheat germ
- 1 box (about 18 ounces) chocolate cake mix (such as Duncan Hines® Moist Deluxe® Classic Cake Mix)

> Preheat oven to 350 degrees and spray a cake pan (then lightly flour) or muffin tin (lined with muffin cups).

> In the bowl of an electric mixer, combine eggs, Purple Puree, water, and dry ingredients. Blend at low speed for 30 seconds, then increase speed to medium speed for another 2 minutes. Pour batter into cake pan or muffin tins. Bake cake for 33 to 36 minutes, cupcakes for 18 to 21 minutes (both until a toothpick inserted in the center comes out clean).

Click to show Nutritional Analysis.

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