Although I usually bake from scratch, I’m a firm believer that every baker needs a couple of tricks to tuck in their apron pockets.
One of my absolute favorite chocolate cake recipes comes from {gasp} a boxed cake mix. But it’s not just any boxed mix, it’s an incredibly moist and chocolatey recipe that’s perfect for layered cakes, bundt cakes and of course – cupcakes.
There are many reasons to adore this doctored up cake mix and number one on that list is that it’s super moist. I love using this recipe when I have to make cupcakes a day or so in advance because I know that they’ll still taste perfectly fresh – even after being stored for 24 hours.
The batter is also really thick, so it’s a great consistency for suspending little surprises inside cupcakes. You already know I’m kind of obsessed with nestling candy into my cupcakes, and this ultra thick batter is ideal for that technique.
Another reason that it’s one of my go-to recipes is because it’s pretty much fool-proof. Toss everything into a large mixing bowl, mix until it’s combined and it comes out perfect every single time. This makes it a great recipe for baking newbies and kids alike.
My favorite desserts using this recipe
Heath Bar Cupcakes
Oreo Cake
Cadbury Creme Egg Cupcakes
Take 5 Cupcakes
Peanut Butter Cup Cupcakes
I’ll be the first to tell you that baking a cake from scratch can be an incredibly fun and cathartic experience. But use the tools and ingredients that give you the results you want. I’ve yet to be able to recreate the perfection of this doctored up box mix on my own (not that I don’t keep trying), and if it means a fabulous cupcake in shorter time, then give yourself a break and go for it.
Doctored Up Cake Mix Recipe
Yield: 24 cupcakes
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Ingredients:
1 (18.25 ounce) package devil’s food cake mix (see note below)
1 (3.4 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (see note below)Directions:
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For Cakes
Bundt Cake Directions: Pour the batter into a well-greased, 12-cup bundt cake pan. Bake at 350 degrees F for approximately 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. If desired, drizzle the cooled cake with your favorite recipe for chocolate ganache.
For 2 9-inch Cake Layers: Pour batter evenly between 2 greased 9-inch cake pans. Bake at 350 degrees F for 25-30 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean. Frost cooled cake with your favorite buttercream recipe.
Notes:
- My favorite Devil's Food Cake is Betty Crocker - Pudding in the mix.
- If you don't have instant espresso granules, you can sub in 1/2 cup warm coffee.
- The espresso in this recipe really just deepens the chocolate flavor, but if you aren't into the whole coffee thing, just use 1/2 cup warm water.
-Updated 8/23/12- Some box mixes have recently reduced in size to around 15 ounces, so I now use a 3.4 ounce package of instant pudding mix as opposed to the larger option.My Baking Addiction adapted from All Recipes
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{ 112 comments… read them below or add one }
I agree, we all need a back pocket box mix recipe like this. This sounds perfect and I love the espresso and sour cream in here. Yum!
As much as I love baking from scratch,every once in a while ill buy a Box mix,it always remind me of being small and baking with mum,the taste,the frosting,it all takes me back! By the way those photos are seriously drool-worthy
Thanks so much, Shirley!
Sometimes a box cake mix is the only way to go. Especially when time is of the essence.
Your cupcakes look amazing!
Your cupcake tin is so beautiful. Could you please tell me which brand it is?
Thanks!
Magda-
The cupcake pan is vintage Ovenex, you can find them on ebay and etsy. Hope this helps!
-Jamie
If you are using the cake mix that has the instant pudding in the cake mix do you still add the additional instant pudding mix or omit it?
I also have one box mix I bake and it sounds almost like yours, just a little more sour cream. I also mix in some Kahlua. You are right, even the next day the cake tastes very fresh.
Kristen-
Ooooh Kahlua sounds just perfect – thanks for sharing!
-Jamie
I use box mixes every once in a while too and I do like Betty’s Devils Food. Your cupcakes look so yummy! I love that you added the bundt cakre recipe! Trfect for a chocolaty treat on easter.
I think box mixes are hard to beat. I recently made white cupcakes that were box mix and they were better than some bakeries.
I love this chocolate cake recipe, Jamie. I saw it and kept it in mind when you did take 5 cupcakes. Between the sour cream and the pudding, I couldn’t forget it. I recently used them to satisfy a chocolate-raspberry craving I was having. I topped them with homemade raspberry cream cheese frosting, and they were so divine’! Next time I want to work in some ganache, maybe on top of the cupcake before the frosting or as a drizzle, but I’m afraid it might melt down the frosting….just more reason to keep experimenting.
Great recipe, Jamie! Thanks!
Shani-
I am happy to hear that you have been enjoying this recipe! Take a look at the chocolate topping I used on my Heath Bar Cupcakes – it’s perfect for pouring on cupcakes! Have a delicious day!
-Jamie
I am definitely on board for an amped up cake mix!
I have trouble giving up my chocolate cake mix so this is perfect!
I think there is nothing wrong with them. Amazing there are 2 cake bakeries in our small town and I know for a fact they both use cake mixes. They one has been around for ever.
I first used this recipe to make your Snickers cupcakes which were a hit. I’ve since continued to use it for cupcakes and cakes. Love it!!
This is very close to my go-to easy chocolate cake/cupcakes recipe, but I use brewed coffee and not quite so much oil. I need to try your recipe and see if I like it better than the one I have been using. Thanks for sharing! BTW … if you buy a Betty Crocker Triple Chocolate cake mix, it even has mini-chips!
You can tell by the picture that these cupcakes are really moist. I don’t like coffee, but have made cakes before with just a bit of espresso powder or even with a cup of coffee that only taste chocolate with no hint of coffee flavor. Do these cupcakes have a coffee taste, or are they just more intensely chocolate?
Beth-
There is a very slight coffee note, but if you didn’t know it was is there, it may be undetectable. I left a few notes at the bottom of the recipe that will tell you what to do if you don’t want to use coffee. Thanks for stopping by.
-Jamie
Looks amazing, sometimes we all leed a shortcut!!
I agree. When I am in a rush, my favorite is Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake mix, its perfectly moist any yummy!
i will not use a mix. i’m sorry. i’m not being a snob, but all i have to do is turn the box over and look at the ingredients. do i really want all of that stuff going into my families bodies. i bake from scratch so that i know what is going into our food. thats why i buy alot of organics.
Terri Sue-
I completely understand and respect your stance, but I’d urge you to check these organic cake mixes from Arrowhead Mills. I’ve heard they are pretty fantastic.
-Jamie
Check out the new Stanford study and save yourself some mmoney on organic food.
These look awesome! I’m going to try this recipe but can you tell me where you get instant espresso granules from? I cannot find any for the life of me!
Annette-
I was able to find them at my local specialty market. They are also available online through King Arthur Flour and Amazon. I also listed some alternative options in the notes section of the recipe just in case you can’t find it. I hope this helps.
-Jamie
I have used this recipe with a yellow cake mix, vanilla pudding and added rum instead of coffee. The combinations are endless.
Absolutely – all those scary “inorganic” ingredients somehow create a fluffiness I just cannot obtain with ANY scratch recipe. And I’ve tried DOZENS upon dozens of different combinations of ingredients and methods, from simple one-bowl dump cakes to a few requiring all my mixing bowls, whisks, the Kitchenaid, pots, pans, time-delays, refrigeration and hair-pulling. The Box is a reliable old friend, however toxic he may (or may not) be. Especially when adding a touch of booze to the mix.
I agree, you always need to have these types of recipes in your arsenal!! I love doctored up cake mix recipes
Looks great – Question Ducan Hines and Betty Crocker have reduce their cake mix box by 3 ounces will this effect the recipe.
Leana-
I just made these last night and used a newly purchased Betty Crocker Mix and didn’t notice a difference at all. I didn’t even realize they scaled back on the size. Thanks for the info and for stopping by!
-Jamie
could you sub plain greek yogurt for the sour cream?
Mb-
I think that would work just fine! Great idea.
-Jamie
love this! This is a keeper!
Whenever i use this recipe my cupcakes ALWAYS fall. not sure what I’m doing wrong. It’s so frustrating. They still taste great though. Any suggestions to keep them from falling?
Lisa-
I have had this happen too and the culprit seems to be underbaking. I have found that 22 minutes is the sweet spot for my oven, but obviously that time will vary. Hope this helps.
-Jamie
Thx Jamie! I’ll try adding more time to see if that helps.
That just happened to my first batch!!! They tested clean with a toothpick, then fell after I took them out of the oven. I’ll bake the next batch longer.
Does the recipe work for vainilla cupcakes instead of chocolate ??
Andrea-
I personally have not tried this, but I have received reports from readers that is does work. Just sub the coffee/espresso with 1/2 cup warm water. Enjoy.
-Jamie
Will this work for a doctored vanilla cake? Using vanilla box mix, vanilla pudding and omit the espresso.
Nancy-
I personally have not tried this, but I have received reports from readers that is does work. Just sub the coffee/espresso with 1/2 cup warm water. Enjoy.
-Jamie
I have made this recipe many times (found it via your heath bar cupcakes!) and everyone always loves it. Seriously, I get rave reviews every time I make cupcakes using this recipe!
I have a similar recipe Jamie. I make a cake every year around the holidays using a french vanilla cake mix and vanilla pudding and then, well, adding a bit (or a lot) of butter and rum to it. I thought I should try to figure out how to make it all from scratch but friends said, ‘Don’t you dare…everyone needs one of those quick to pull together mixes.’ And they’re right and you know what? It is a simply fabulous cake and I’m sure these are equally fabulous.
There are a bunch of variations that I think came out about the same time many years ago using cake mixes with pudding…long may they live!
Barb-
I have made your Rum Cake, so I can totally vouch for it’s awesomeness!
Here is a link in case any of you are interested – seriously, it’s amazing!
Jamie
Thank you for sharing that even some of the best recipes are not totally from scratch! Lately I have been using the box mixes to make some delicious treats. Always good to have on hand!
I’m confused. If cake mix already has pudding in it, do you still add box of pudding? And for those who don’t want to buy whole jar of espresso powder, try Starbucks VIA instant coffee packets. Doesn’t matter which “blend” cause they’re all really strong and one packet is good for an average size recipe
Allison-
Yes, I note my favorite recipe in the notes section of the recipe – it contains pudding already, but I still add the pudding packet. I think Starbucks via would be perfect – I also listed some substitutions in the notes. Thanks for stopping by.
-Jamie
I truly like Duncan Hines better
Perfect timing – I got a wild hair and decided today to make cupcakes tonight to celebrate my upcoming birthday. I vaguely remember something like this being very good so I’m excited to use your variant except I can’t deal with even a hint of coffee, so I think I’ll just use half a cup of Franjelico instead. And then I’ll make a Franjelico ganache filling and a Nutella mousse “frosting” and top with chocolate curls and chopped hazelnuts. That sounds birthday enough for me
I love your blog! This is one of my favorite recipes. I’ve tried several times to make one of your lemon or vanilla bean recipes, but I’ve never had a good result. I would love an easy recipe like this in another flavor (vanilla, lemon). It would make life so much easier.
I like the thickness of this batter because it would almost guarantee that each cupcake is the same size. Looking forward to making these very soon. Thanks!
Great looking cupcakes. I totally agree that every scratch baker needs a couple shortcut secrets up their sleeve. My favorite dressed up cake mix is the pound cake. It is so versatile it can be used for just about anything that’s cake related.
I’ve had a lot of luck using a similar recipe like that but had forgotten about it for a while. Thanks for the reminder, your cupcakes look great:-)
This is so good to look at but at 10:30 at night I should not be:) Now I need cake.
can this be used for sheet cakes
Love the way sour cream and espresso works in chocolate cake, perfect additions!
Shhhh! Nice of you to share….. just don’t tell everyone. LOL
Have you done this with a white cake mix too? I SWEAR I have used a recipe just like this but with a white cake mix and vanilla pudding from your website but I can’t find it anywhere now!
ABSOLUTELY the best cupcakes ever. I made these for my daughter and son-in-law…he does not eat a lot of sweets, but he absolutely loved these cupcakes and went on and on about how good they were. I made the chocolate, with chocolate cream cheese frosting and sprinkled some Andes mint pieces over the top (as well as some in the bottom on the cupcake). Awesome goodness. Not overpowering mint flavor, just a hint.
I just made the regular chocolate ones for a wedding with the white cream cheese frosting. They were gone before the wedding cake was! thanks for the recipe. It is a keeper.
I want to try it with other flavors to see how they turn out. I’m not sure the chocolate can be beat though.
Can I use this recipe but omit the coffee?
Rhubarb. I just made rhubarb cupcakes with white cake mix, cheesecake flavored pudding mix, and half a cup of pureed rhubarb reduced by half over low heat (in lieu of coffee or water). I filled the cupcakes with a rhubarb/orange zest compote and topped them with a rhubarb buttercream. They were great the first night, but the next day were SO much better: all the rhubarb flavor developed and exploded overnight. Seriously yummy. Try it. You’ll like it.
Just finished making it and it was delicious !!!
Any tips on making it flatter ? They all had a dome shaped top.
My first batch had 3 tbsp of batter and looked like muffins
My 2nd batch had 2 tbsp of batter and still puffed up.
Should I turn down the heat and cook for longer?
thanks again for sharing this yummy easy recipe
OH my goodness these look heavenly! It’s so great to be back in the states and catching up on all your posts for the past three months
I love doctored up cake mixes. I know a discount grocery store where you can get cake mixes for $1… I’m about to have a lot of fun. 
I made this recipe and added a quarter cup of Kahlua and they were amazing!! If I wanted to add say Ferrer Rocher chocolates like with the brownie recipe you just posted should I freeze them or just cut them up?
Patricia-
That’s pretty brilliant! I didn’t have an issue with the Ferrero Rocher candies disappearing into the brownies, so I think they’ll be fine in the cupcakes too! Let me know how it goes.
-Jamie
Sorry for not getting back sooner…. I ended up refrigerating the Ferrero Rocher and cutting them in half and hiding a half inside each cupcake then made a nutella buttercream frosting and topped each cupcake with a whole Ferrero Rocher…needless to say they were a hit!!
I recently stumbled on your website and love the recipes! I was especially excited to try this out – as I have never made a cake from scratch (one day…) I tried this out this weekend – and it was the most moist cake I have ever had! I could taste the rich chocolate pudding in it. This will be my standard cake recipe – and I think I will give it a shot with other mix/pudding combos! Thank you!
Mjika-
I am so happy to hear that you enjoyed the recipe! Thanks so much for taking the time to report back on your experience with it. Have a great day.
-Jamie
Oh my goodness, I made these cupcakes for my husband to take to work for a meeting and I received rave reviews. These were the best cupcakes I have ever made! Thank you for the wonderful recipe. I plan to make Red Velvet cupcakes for the 4th of July using a Duncan Hines mix and wondered it I can use the same ingredients? Thank you so much
I had been wanting to try this recipe since receiving it by email weeks ago. I now live with a lover of mint and found an elegant version of jr mints at Trader Joe’s which I thought would be a lovely center for a chocolate mint version of your cupcakes! But what to use for the topping? I found a simple ganache recipe using 1 cup heavy cream and 1 cup milk chocolate chips plus flavoring (mint -of course- and vanilla) which I cooled over ice and then beat ’til stiff and spread on the cupcakes. I stopped there but some chocolate or mint flourish would have been nice. I left out the coffee in this batch because the lot of my new family are neither coffee-drinkers nor dark chocolate fans…..yet! Also, I neglected to notice that the recipe calls for a 5.9 oz box of pudding and I had only gotten 3.9 oz (on sale of course). In all, the cupcakes were a wonderful success and my husband loved them!
I normally don’t ever use a cake mix, but I’d like to make a cake that has a lot of other stuff going on with it. I’d love to cut down on my time by not having to make the cake itself from scratch! My question is…the cake in the original recipe calls for 3 8 in. cake layers…any idea if this would be enough for that? Thanks!
These are SO good! I’ve made them several times and they are always a big hit. I made them just yesterday to take to a friend’s house for lunch today. For topping, I made the Nutella frosting. Delicious! Thank you for another great recipe!
Heather-
I am so glad to hear you enjoyed the recipe! Thanks for reporting back.
-Jamie
I used this for lemon cupcakes! I used a white cake mix, lemon pudding mix and 1/2 cup of lemonade instead of water or coffee. they turned out so moist and delicious! I got rave reviews at work. I’m going to try this recipe with various flavors. thanks!
I made the bundt cake version and didn’t have chocolate pudding so I omitted it while keeping all other quantities the same and it turned out really yummy and moist. I made my own chocolate sauce and drizzled it over the cake as well and thought the flavor and sweetness were just right. Definitely a good recipe to have handy and can’t wait to try the vanilla version. Thanks Jamie.
will this recipe stack well? i’m making a neopolitan layered 2 tier cake and was wondering if this is firm enough.
Lorraine-
Yes, it definitely stacks well!
-Jamie
I just made these for my mom’s friend and his son for a pool party we’re having tomorrow to celebrate my sophomore year of college. My mom was wary of the “complications” involved in baking cupcakes from scratch on such short notice so she just brought me a packaged mix to make. I, being so stubborn and set in my ways, decided i needed more of a challenge to entertain me while i baked. I found this recipe and substituted the sour cream for greek yogurt… AMAZING!
the second they started baking my house smelled almost exactly like the disneyland bakery, but better! They’re delicious and I can’t wait to show my mom how perfect they are! Thank you so much for posting these!!!!
Cathy-
I’m so happy to hear that you enjoyed the cupcakes recipe. Thanks so much for coming back and telling us your thoughts! Have a great day.
-Jamie
just to confirm….you use the pudding in the mix AND another box of pudding….thank you for your help…sounds delish
Mandy-
Yes, I still add the pudding. However, some boxed mixes have been reduced to 15 or so ounces, so I now use the smaller (3.4 ounce) packages of instant pudding mix. I hope this helps.
-Jamie
Can this recipe be used for sheet cakes?
Janee-
I have not attempted this recipe using a sheet pan, but I’m thinking it will do just fine. If you give it a whirl, definitely let me know how it goes. Thanks for stopping by.
-Jamie
Jamie, these cupcakes are awesome I just made a batch and love them. I am going to use this recipe for the grooms table at my son’s wedding, you said they hold up well for 24 hrs. Could you refrigerate or freeze them any sooner than that, then defrost and put your icing on? Just trying to do as much as possible before the wedding. Thank you so much.
Carolyn-
I’m so happy to hear you enjoyed the recipe. Thanks so much for coming back and letting me know how the recipe worked for you!
-Jamie
I’m excited to make these cupcakes for my son’s party next weekend. Just to clarify, however, despite the new reduced size cake mix, you’ve only reduced the size of the pudding, but not the quantities of the other ingredients – ie. the 4 eggs and 1 cup each sour cream and oil remain the same?
I really enjoy your blog and have gotten many great ideas! Thanks!
Jes
Jes-
That’s correct, I have left everything else the same. I hope the recipe works well for you. Have a great day.
-Jamie
I just made these yesterday for my hubby’s family. Everybody loves it and please ask me to these cupcakes again. WOW!!
Joey-
I am so happy to hear you enjoyed the recipe – thanks so much for leaving your feedback! Have a great day!
-Jamie
Awesome idea! Who would be the wiser if the mix is doctored up?
I bake all the time, always seeking out amazing recipes, and your website is honestly the best one I’ve come across for delicious, consistent recipes! You’re a huge inspiration to me, and you have incredible talent. From one passionate baker to another, cheers!
Thank you so much for your recipes. Love you, gal. Lol
Lisa-
You are very sweet! Thanks so much for stopping by and following MBA!
-Jamie
Hi Jamie. I made this recipe in 9″ cake pans. It is delicious. However, the cakes fell and they were only about 1/2″ thick and they separated from the side of the pan. Kind of spongy but delicious. They came out of the oven nice and tall
Any suggestions?
Diane
Hi! That is weird that they deflated that much. I have used this batter countless times for cakes and I have never had an issue. If I think of any possible reasons, I’ll certainly get back to you, but right now I am kind of baffled.
-Jamie
I have made this recipe a few times (cupcakes) and they were perfect. Last night I tried the recipe in cake form (2 12 inch and 2 8 inch for a tiered cake) with vanilla mix and pudding and my cakes deflated and also separated from the sides…every one. Hoping I can save them by cutting the sides and tops!
Hi. I was wondering if you can substitute the oil for applesauce?
Thanks!
Ann-
I have not attempted this substitution, so I cannot comment on how it will work. If you give it a whirl, let me know how it goes. Have a great day!
-Jamie
Hello.. I just came across your blog and love all the great recipes you have. I want to try making this one this weekend but wanted to know what frosting do you recommend for this recipe?
Thanks
Claudia-
I am happy to hear you enjoy MBA! I would recommend a basic buttercream initially, but I’ve been able to use many different flavors of frosting with this recipe and all turn out delicious. I have added the link to a buttercream to try – Have a great day!
http://www.mybakingaddiction.com/buttercream-frosting-recipe/
-Jamie
I was very happy to find your blog but i was disappointed with this recipe it doesn’t taste like it was doctored it just tasted like boxed cake and i was really looking forward to them from all the comments. I made them for a baby shower and was embarrased but thanks anyway….
Monica-
I am sorry you did not enjoy this recipe. We’ve actually done side by side taste tests and people always prefer the boxed mix to the homemade. Thanks for leaving your feedback – I hope you enjoy the rest of your weekend.
-Jamie
This was yum!! I hate packet cake mixes, but I had a Betty Crocker vanilla box in the pantry, so I was chuffed when I googled and found your recipe! I didn’t need to add the extra vanilla essence, and as you suggested, I omitted the coffee, putting in just the warm water. I’ve not long popped them out of my oven , and I’ve already eaten two!!! I can see from the texture, that unlike my patty cakes, which really have to be eaten on the day, these are going to be great for at least a few days! Thanks so much again, I’ll be sharing this one, it’s definitely a keeper!
Rana-
I am so happy to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback – have a great day!
-Jamie
My stomach is nauseous from all the cupcakes I just devoured. These are soooo yum! I love Devil’s Food, as well, so I totally stuck to the original recipe. I made cookie dough frosting and now I’m regretting offering to make goodies for our Fringe party tonight. I think I might have eaten half of what I made. Ha! Thanks for posting!
Jenn-
I am so happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback – have a great day!
-Jamie
I made these today and they are AWESOME!!! ty for the recipe
Joanne-
I am so glad you enjoyed the recipe. Thanks for stopping by and have a great day!
-Jamie
This recipe looks so good! I’m planning to make it for the holidays. I have a niece who has egg allergies. Can you suggest a good egg replacer for this recipe? I was thinking apple sauce.. would you recommend it?
I also read, that soda works well.. not sure ??
Ami-
I have come across several egg replacements, apple sauce being one of them. I have also seen where milk or soy milk can used as a replacement. I hope this helps – have a great day!
-Jamie
Hello!! I was wondering how this recipe will hold up to being soaked in a good amount of liquid. This is my go to recipe for chocolate cake when I’m not in the mood to bake from scratch and its always so moist and delicious, so I was curious since I’ve been itching to make a tres leches cake
Claudine-
I have never tried this recipe in that capacity so I cannot give a definitive answer. Stop back and let us know how it goes. Good luck and have a great day!
-Jamie
HI Jamie! I’ve always loved your recipes and use this doctored up recipe quite frequently. Do you happen to have a doctored up cake mix recipe for vanilla cupcakes? Would you recommend the same ingredients; only in vanilla flavors? Thanks a bunch!!! Happy baking!
Lynzi-
If you want a vanilla version of this recipe, I would do exactly as you suggest and they should be delish! Thanks for stopping by and have a great day!
-Jamie
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