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.
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 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
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.
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.
EASY CAKE-MIX BANANA BREAD
Mix up the batter for this classic bread in just fifteen minutes. Eight easy variations allow you to customize the add-ins for a more personal touch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h25m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
- Select your favorite banana bread recipe variation from those below.
- In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
- Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.
Nutrition Facts : Calories 210, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 21 g, TransFat 0 g
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