SNACK CAKE MIX
Your family can enjoy two distinctly different snack cakes with this simple mix from Kathy Nieratko of Fair Haven, Vermont. The moist and sweet banana version is chock-full of crunchy nuts while the applesauce cake has plenty of spicy goodness.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine flour, sugar, baking soda and salt. Store in an airtight container for up to 6 months. Yield: about 11-1/2 cups (about 5 batches)., To prepare banana cake: In a bowl, beat egg, milk and oil. Stir in 2-1/4 cups cake mix and banana; mix well. Fold in walnuts. Pour into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 6-8 servings. , To prepare applesauce cake: In a bowl, beat egg, applesauce and oil. Add cinnamon, allspice, cloves and 2-1/4 cups cake mix; mix well. Fold in raisins and walnuts. Pour into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 372 calories, Fat 19g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 285mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.
HOMEMADE YELLOW CAKE MIX
We were aiming for a moist and tender classic yellow birthday cake here, and that's what you'll get with this super-easy cake mix made with familiar pantry staples. Put together a batch or two to store away for those days when you're in a homemade-cake mood. Just add eggs, oil and vanilla and you'll be ready to go.
Provided by Food Network Kitchen
Time 1h35m
Yield 9-inch layer cake
Number Of Ingredients 9
Steps:
- For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
- To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
- Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
- For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting as desired.
MAKE YOUR OWN CAKE MIX
I see all these cool recipes using cake mixes and I usually don't have any on hand. I found this recipe on Recipelink.com, where it is credited as being from Make Your Own Groceries. I've used it, and it does the job! There is another cake mix recipe on this site (#182515), but I thought I'd go ahead and post this one since it is slightly different (it's made with shortening, so it can be made ahead and stored in a plastic bag) and it also includes notes for variations. I'm posting a recipe for a chocolate cake mix as well.
Provided by pattikay in L.A.
Categories Dessert
Time 15m
Yield 1 cake mix, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together flour, baking powder, and salt; stir to blend.
- Mix in sugar.
- Cut the shortening into the dry ingredients until the mixture looks crumbly.
- Label and store in a sealed plastic bag at room temperature.
- Makes 1 pakage mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
- To Use:.
- Pour 1 package of mix into a mixing bowl;.
- add 3/4 cup milk and 1 1/4 teaspoons vanilla extract.
- Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat.
- Add 2 eggs; beat 1 minute more (2 minutes by hand).
- Grease and dust with flour your choice of pan(s); spread batter evenly in pans.
- Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean.
- bake the 9 x 13 x 2 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
- Cool cake(s) for 10 minutes in their pan(s) before turning out on racks.
- Variations:.
- WHITE CAKE.
- Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating.
- SPICE CAKE.
- Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice. Follow Yellow Cake directions.
- EXTRACT FLAVORED CAKES.
- Replace the vanilla in either the Yellow or White Cake recipes with 2 to 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for the flavors like lemon, orange, or cherry, etc.
- FRESH ORANGE CAKE.
- Pour 1 package of Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.
- CUPCAKES.
- Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 375 degrees F. for 20 to 25 minutes or until an inserted toothpick comes out clean.
- Makes about 2 dozen.
- NOTE: To prevent a cake from sticking to its pan, put the pan on a wet towel to cool as soon as you take it out of the oven.
Nutrition Facts : Calories 351.2, Fat 13.1, SaturatedFat 3.7, Sodium 405.1, Carbohydrate 56.6, Fiber 0.6, Sugar 31.3, Protein 2.6
HOMEMADE SNACK CAKE MIX
Based on an Original Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover, this quicky and easily produces a versatile mixture that can be adjusted to suited your family's taste.
Provided by auzzi
Categories Low Cholesterol
Time 15m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, combine all ingredients.
- Stir with a wire whisk until blended.
- Divide mixture into 6 portions of approximately 2 1/4 cups each.
- Store in airtight containers.
- Label each with date and contents.
- Store in a cool, dry place.
- Use with 10-12 weeks.
- Makes about 13 1/2 cups of mixture - enough for 6 packages.
Nutrition Facts : Calories 893.9, Fat 1.2, SaturatedFat 0.2, Sodium 1612.5, Carbohydrate 209.4, Fiber 3.3, Sugar 116.9, Protein 12.6
SNACK CAKE
"This cake packs and travels well since the topping bakes down into it," says Liz Raether of Algoma, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar; beat in egg until light and fluffy. Combine flour, baking powder and salt. In another bowl, combine buttermilk and vanilla. Add dry ingredients to the creamed mixture alternately with buttermilk mixture; mix well. Fold in marshmallows and chips. Pour into a greased and floured 13x9-in. baking pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 250 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 216mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
LOW-FAT MOCHA ANGEL CAKE
Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
- Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
- Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
- Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg
HOMEMADE CHOCOLATE SNACK CAKE
THIS is a moist delicious snack cake, so good that icing is not necessary. Sometimes my husband puts a scoop of vanilla ice cream on top with a drizzle of chocolate syrup. Either way, it always satisfies our sweet tooth. -Debi Peschka, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 239mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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