Camouflage or camo cake... 1. Using yellow or white cake batter, separate batter into three bowls. 2. Add a different color to each bowl of batter. (You can use any three colors. I used green, brown and black so it would look like "army camouflage") 3. Drop batter by spoonfuls into cake pan. 4. Bake as directed.
Oreo Overload Cake--Chocolate lovers, rejoice! This ultimate Oreo Overload Cake is for YOU. Smothered with Oreos in the batter, frosting and the topping, it’s sure to cure any chocolate cookie cravings.
These whimsical mini spice cakes are not only baked in soup cans, but they also use tomato soup in the batter to make the cakes especially moist and flavorful: http://www.recipe.com/spiced-tomato-soup-cancakes/?socsrc=recpinn120312spicedtomatosoupcancakes
Tiny Tall Cakes... Believe it or not, these were baked in tin cans. Prepare one box of cake batter mix. Butter and flour three clean 4-inch diameter cans (image used 28-ounce tomato cans). Divide batter among cans, place on a baking sheet and bake at 350 degrees until cake springs back when touched in the center... 30 to 35 minutes. Cool completely. Remove cakes from cans by running a knife around the edge and tapping gently. (You can cover them with plastic wrap and chill in the fridge…