These make-ahead individual-sized desserts are easy to whip up in advance and then serve for unexpected guests!

Soup can double chocolate cakes

Wet ingredients:

• 1/2 cup butter or margarine
• 1 1/2 cups firmly packed brown sugar
• 1 large egg
• 1/2 cup milk
• 1/4 cup heaping sour cream
• 1 tsp vanilla

Dry ingredients:

• 1 1/2 cups flour
• 3/4 cups cocoa (I use regular bakers cocoa)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup chocolate chips

Method:

Grease and flour or spray 5 small soup cans. Preheat oven to 350° F.

Cream margarine and sugar together at medium speed for a few minutes. Beat in egg. Blend in remaining wet ingredients.

Sift together all dry ingredients on a piece of waxed paper. Incorporate dry ingredients into wet at lowest speed but do not over stir. Fold in chocolate chips.

Fill soup cans a little over half full. Set timer for 45 minutes and test with a toothpick.

Cool on rack before wrapping and freezing. If cake doesn’t fall easily from can, simply use a can opener to open bottom of can and push loaf through. Serve with ice cream, whipped cream and chocolate or caramel sauce. A few berries add a nice touch!

Soup can pumpkin cakes

Dry ingredients:

• 1 2/3 cups flour
• 1 1/2 cups brown sugar
• 1/4 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ginger powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp baking soda

Wet ingredients:

• 1 cup canned pumpkin
• 1/2 cup oil
• 1/4 cup water
• 1 egg
• 1/2 cup raisins or chopped nuts (optional)

Method:

Grease and flour or spray 5 small soup cans. Preheat oven to 350° F.

Combine all dry ingredients together in a large mixing bowl

Combine all wet ingredients together in a smaller bowl. Stir wet ingredients into the dry ingredients until moistened. Fold in raisins or chopped nuts if desired.

Fill soup cans a little over half full. Set timer for 45 minutes and test with a toothpick.

Cool on rack before wrapping and freezing. If cake doesn’t fall easily from can, simply use a can opener to open bottom of can and push loaf through. Serve with ice cream, whipped cream and chocolate or caramel sauce. A few berries add a nice touch!

Courtesy Sandi Richard

www.cookingfortherushed.com

@sandi_richard