Make-A-Mix (32 page)

In a small bowl, combine remaining ingredients, beating with a fork to blend. Stir into SNACK CAKE MIX until blended. Bake 35 to 45 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool. Makes 9 servings.

 

 

 

In a medium bowl, combine GRAHAM-CRACKER-CRUST MIX and 1/4 cup melted butter or margarine. Press into an unbuttered 13”x 9” pan.

 

In a medium bowl, beat together 1 cup butter or margarine and powdered sugar until smooth. Spread over crust in pan. Slice bananas and place evenly over top of mixture. Spread pineapple over bananas. Top with whipped cream or whipped topping. Sprinkle with nuts. Refrigerate 3 to 4 hours. Makes about 12 servings.

 

1. Slice bananas over the mixture and spoon pineapple over bananas.

 

2. Top with whipped topping and nuts and refrigerate. Don't bake!

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350F (175C). Prepare Yellow Cake as directed. Bake 30 minutes until cake is lightly browned and a wooden pick inserted in center comes out clean. Cool. Cut cake in half horizontally. Place bottom layer on a platter.

 

Prepare Cream Filling; cool. Prepare Chocolate Frosting; set aside. Spread cooled filling over bottom cake layer. Place top layer on top of filling. Spread frosting over top. Refrigerate 3 to 4 hours. Makes 8 servings.

 

Cream Filling

 

In a bowl, lightly beat egg yolk; set aside. In a saucepan, combine VANILLA PUDDING & PIE-FILLING MIX and milk. Cook and stir until mixture thickens, 3 to 5 minutes. Stirring vigorously, pour 1/2 hot milk mixture into beaten egg yolk. Slowly stir egg mixture into remaining hot milk mixture. Cook 1 minute longer. Remove from heat. Stir in butter or margarine and vanilla. Cover with plastic wrap; cool.

 

Chocolate Frosting

 

In a medium bowl, combine powdered sugar and water. Beat in chocolate and butter or margarine until smooth.

 

 

 

 

 

 

Preheat oven to 375F (190C). Lightly grease an 8-inch-square pan. In a medium bowl, combine QUICK MIX, brown sugar, raisins, if desired, and nuts. Mix well. Add milk and blend well. Pour into prepared pan.

 

Prepare Brown-Sugar Topping. Gently pour over top of cake mixture without stirring. Bake 30 to 40 minutes, until cake springs back when lightly touched in center. Cool in pan 15 minutes before serving. Makes one 8-inch cake.

 

Brown-Sugar Topping

 

Combine brown sugar, butter or margarine and boiling water. Blend.

 

 

 

 

Preheat oven to 350F (175C). Pour SNACK CAKE MIX into an ungreased 8- or 9-inch-square baking pan.

 

In a medium bowl, combine egg, oil, carrots, orange juice and cinnamon, beating with a fork to blend. Stir into SNACK CAKE MIX until blended. Stir in nuts. Bake 35 to 45 minutes until a wooden pick inserted in center comes out clean. Prepare Cream-Cheese Frosting; set aside. Cool cake on a rack. Spread frosting evenly over cooled cake. Makes 9 servings.

 

Cream-Cheese Frosting

 

In a small bowl, cream butter or margarine and cream cheese until light and fluffy. Beat in powdered sugar and vanilla until smooth.

 

 

 

Bumpy-Road Snack Cake—Omit unsweetened cocoa powder. Substitute buttermilk for water.

 

Preheat oven to 350F (175C). In an ungreased 8- or 9-inch-square baking pan, combine SNACK CAKE MIX and cocoa powder. In a medium bowl, combine water, egg, vegetable oil and vanilla. Beat with a fork to blend. Stir into cocoa mixture until smooth and blended. Sprinkle chocolate chips and nuts evenly over top of batter. Bake 35 to 45 minutes in preheated oven until surface springs back when touched with your fingers. Makes 9 servings.

 

 

 

Omit nuts and add 1 cup miniature marshmallows.

 

Preheat oven to 350F (175C). In an unbuttered, 8-inch-square pan, combine QUICK MIX, granulated sugar, 2 tablespoons cocoa, nuts, milk and vanilla. Blend well.

 

Combine brown sugar and 1/4 cup cocoa in a small bowl. Sprinkle over top of cake mixture. Gently pour boiling water over top of mixture. Do not stir. Bake 35 to 40 minutes, until edges separate from pan. Cool in pan 15 minutes before serving. Makes one 8-inch cake.

 

 

 

Preheat oven to 400F (205C). Generously grease muffin pans. In a medium bowl, combine cranberries and sugar. Let stand a few minutes.

 

Put MUFFIN MIX in a medium bowl. Combine sour cream, egg and butter or margarine or oil with cranberry mixture. Blend well. Add mixture all at once to MUFFIN MIX. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Serve warm with Hot Butter Sauce. Makes about 10 cakes.

 

 

 

 

Prepare Rainbow Frosting; set aside. Preheat oven to 350F (175C). Grease and flour two 8- or 9-inch-round cake pans. Combine ALL-PURPOSE CAKE MIX, brown sugar, cocoa powder and soda. Mix well. Add buttermilk, eggs, vanilla and butter or margarine. Beat on high speed for 3 to 4 minutes. Pour into prepared pans. Bake 25 to 35 minutes, until a wooden pick inserted in center comes out clean.

 

Cool 10 minutes. When cool, cut each layer horizontally in 2. Frost each layer with a different color. Stack layers. Do not frost sides. Makes one 4-layer cake.

 

Rainbow Frosting

 

In a saucepan, combine milk, flour and salt. Stirring constantly cook 5 to 7 minutes, until thickened. Cool. Combine butter or margarine, shortening and sugar in a bowl. Beat well. Add to cooled milk mixture, beating constantly. Beat about 7 minutes, until smooth.

 

Divide among 4 bowls. In first bowl, add green food coloring and almond flavoring. In second, add yellow food coloring and lemon flavoring. In third, add red food coloring and peppermint flavoring. To fourth add cocoa powder and vanilla.