Make-A-Mix (33 page)

 

Mom's Spumoni Cake

 

 

 

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

 

In a medium bowl, combine hot water, molasses, egg, vegetable oil, cinnamon, ginger and cloves. Beat 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. Prepare Hot Lemon Sauce. Serve over warm gingerbread. Makes 9 servings.

 

 

 

Almond-Poppy Seed Pound Cake—Substitute 1/4 cup milk for lemon juice. Substitute almond extract for the lemon extract. Add 1/4 cup poppy seeds.

 

Preheat oven to 350F (175C). Generously grease and lightly flour one 12-cup Bundt pan; set aside.

 

In a large bowl, combine ALL-PURPOSE CAKE MIX, shortening and sugar. Beat with electric mixer. Gradually add milk and continue beating. Add eggs one at a time, beating well after each addition until batter is creamy. Beat in lemon juice, lemon extract and vanilla extract until well blended. Pour into prepared pan. Bake 1 hour and 20 to 25 minutes, until a wooden pick inserted in center comes out clean. Cool on a rack 15 minutes. Remove pan. Makes 12 to 16 servings.

 

 

 

 

Preheat oven to 350F (175C). Lightly grease and lightly flour an 1 1” x 7” pan. In a large bowl, beat eggs until foamy. Add melted butter or margarine and mix well. Add BROWNIE MIX and blend well. Stir in vanilla. Stir in nuts and coconut. Pour into prepared pan.

 

Bake about 30 minutes, until edges separate from pan. While still hot, carefully spread on marshmallow creme. When cool, frost with Chocolate Icing.

 

 

 

 

Chocolate Icing

 

Put powdered sugar in a medium bowl. In a small saucepan, combine butter or margarine, evaporated milk and cocoa. Bring to a boil, stirring constantly. Remove from heat. Immediately add to powdered sugar. Beat until smooth.

 

 

 

 

 

 

 

 

 

 

Preheat oven to 325F (165C). Pour rolled oats into a small bowl. Stir in boiling water; set aside. Pour SNACK CAKE MIX in an ungreased 8- or 9-inch-square baking pan; set aside. In a medium bowl, combine egg, vegetable oil, cinnamon, nutmeg and vanilla. Stir in nuts and raisins. Beat with a fork to blend. Stir in softened rolled oats mixture. Stir into SNACK CAKE MIX until evenly distributed. Bake 45 minutes in preheated oven until a wooden pick inserted in center comes out clean.

 

Prepare Broiled Coconut Topping. Spread topping evenly over cake as it comes from oven. Turn oven to broil. Place cake in oven 3 inches below broiling element. Broil about 2 minutes until frosting bubbles. Makes 9 servings.

 

 

 

 

Broiled Coconut Topping

 

In a small saucepan, melt butter or margarine. Stir in remaining ingredients.

 

 

 

 

 

 

Substitute canned or frozen, thawed and drained fruit for pineapple. Try apples, apricots, peaches, or pears. If using strawberries or raspberries, substitute granulated sugar for brown sugar.

 

Lightly grease a 13 x 9” baking pan or two 8-inch-square pans. Prepare Brown-Sugar Topping and set aside. Preheat oven to 350F (175C). Combine QUICK MIX and sugar in a bowl. Mix well. In another bowl, combine milk, eggs and vanilla. Add half of milk mixture to dry ingredients. Beat 2 minutes until smooth. Add remaining milk mixture; beat 2 to 3 minutes.

 

Distribute Brown-Sugar Topping over bottom of pan. Spoon pineapple smoothly over topping. Spread batter over pineapple. Bake 35 to 45 minutes, until center springs back when lightly touched. Cool in pan 10 minutes. Invert onto a serving plate. Serve warm. Makes one large cake.

 

Brown-Sugar Topping

 

Combine ingredients.

 

Cool in pan 10 minutes Then invert onto a serving plate. Serve warm.

 

 

 

White Cake—Use only egg whites.

 

Preheat oven to 350F (175C). Generously grease and lightly flour two 8- or 9-inch-round cake pans or one 13” x 9” baking pan; set aside. In a lage bowl, combine ALL-PURPOSE CAKE MIX, milk and vanilla. Beat with electric mixer on high speed 1 minute. Scrape batter from side of bowl with a rubber spatula. Beat on high 1 minute longer. Add eggs 1 at a time, beating well after each addition until batter is creamy. Pour into prepared pans.

 

Bake 30 to 35 minutes for 8- or 9-inch-round pans; bake 13” x 9” pan 35 to 40 minutes, until a wooden pick inserted in center comes out clean. Cool on a rack 10 minutes. Invert onto rack and remove pan, if desired. Frost, if desired, when cake is completely cool. Makes 1 or 2 cakes.

 

Small Cake

 

Use half the ingredients (using 2 egg yolks or whites) and bake in 8-inch-square pan.

 

 

 

Preheat oven to 400F (205C). Combine QUICK MIX and sugar in a bowl. Mix well. In a small bowl, combine melted butter or margarine, milk or water and egg. Add to dry ingredients. Stir with a fork until just moistened.

 

On a lightly floured surface, knead 8 to 10 times. Roll out dough to 1/2-inch thickness. Cut with a lightly floured 3-inch-round cutter. Bake on an unbuttered baking sheet about 10 minutes, until golden brown. Cool. Top with fruit as desired and whipped cream. Makes 6 shortcakes.

 

 

 

 

 

Preheat oven to 375F (190C). Grease a 15” x 10” or larger baking pan. Put BROWNIE MIX in a large bowl. In a small saucepan, bring butter or margarine and water to a boil. Add to BROWNIE MIX. Add sour cream, eggs and baking soda. Blend well. Pour into prepared pan.

 

Bake 20 to 25 minutes, until a toothpick inserted in center comes out clean. Prepare Cocoa Icing. Frost cake while still hot. Makes one large cake.

 

Cocoa Icing

 

In a small saucepan, bring evaporated milk, butter or margarine and cocoa to a boil, stirring constantly. Remove from heat. Place powdered sugar in a bowl, add cocoa mixture. Beat. Stir in nuts and vanilla.

 

 

 

Preheat oven to 350F (175C). In a small bowl, combine dates and boiling water. Set aside.

 

Pour SNACK CAKE MIX into an ungreased 8- or 9-inch-square baking pan. Add cinnamon, vegetable oil, egg, vanilla and cooled date mixture. Stir with a fork until all ingredients are blended. Top with brown sugar, nuts and then chocolate chips. Bake 35 to 45 minutes until done. Cool on rack. Makes 9 servings.

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