Chocolate Cake Variations

Making cakes from scratch can be intimidating, but even a good cake mix can get dull. Here are several variations to spice 'em up. The quanties are approximations, so feel free to alter them. I generally use Duncan Hines or Betty Crocker's devil's food cake mix, but any chocolate cake mix should work.

Directions:
Follow cake mix preparation instructions. If the variation calls for adding a dry ingredient like cloves, stir in with the cake mix at the beginning; if it is a wet ingredient like mint extract, add in with the water or oil. Baking instructions remain the same.

Mocha Cake
Cake -- add 1-2 tablespoons of instant coffee to cake mix, or 1/4 - 1/3 cup brewed coffee to the batter.
Icing -- melt semi-sweet or milk chocolate chips, and mix in a pinch or two of instant coffee or a bit of brewed coffee.

Chocolate Mint Cake
Cake -- add 1-2 teaspoons of peppermint extract to cake batter. Can also add broken chunks of York peppermint patties or other mint candy.
Icing -- melt white or milk chocolate chips, and stir in a couple drops of peppermint extract.

Chocolate Spice Cake
Cake -- add about 1 teaspoon of cinnamon, 1/2 teaspoon cloves, and 1/4 teaspoons ginger and nutmeg to cake mix.
Icing -- melt white chocolate chips, and stir in 1/8 teaspoon cinnamon (or to taste) and a drop or two of red food coloring.
Dry Topping -- mix some cinnamon with powdered cocoa and sugar, and sprinkle over top of cake in addition to or instead of icing.

Chocolate Rum Raisin Cake
This cake requires a bit more advanced preparation for the raisins. However, once made, rum raisins will last for months.
Cake -- add rum raisins and half of their soaking liquid to batter. (To make rum raisins, put 1 cup of raisins in a jar, and fill with rum. Store in a cool, dark place anywhere from 3 days to 3 months depending on preferred strength.)
Icing -- melt dark or semi-sweet chocolate chips, and add remaining rum raisin soaking liquid.