Monday, June 13, 2011

DIY Groceries-Snack Cake Mix

Back in the late 70’s and into the 80’s Snack Cakes were all the rage.  There were Snack Cake mixes from all the commercial bakers on the store shelves.  The appeal of these mixes was being able to make the cake right in the baking pan.  Women loved it if they had just one less item to wash.

In 1982 Woman’s Day put out a homemade version of this popular dessert.  I still have the clipping from the magazine and make this mix often.  It makes it so easy top whip up and bake dessert in about 40 minutes.  There were many variations in the magazine article which I will post here, but one can easily think of more.   Since the whole idea of these cakes was to bake something fast, they were not usually frosted but certainly can be.  This is also just the right size cake for a couple or small family.

Snack Cake Mix
Woman's Day 10/82
Snack Cake Mix
6 c. flour
4 c. sugar
3 T. baking powder
2 t. salt
1 1/2 c. shortening

Combine dry ingredients in a large bowl.  Cut in shortening with
a pastry blender until mixture resembles cornmeal.  Store in
airtight container in cool, dry place.  Makes 13 cups.  Use
within 3 months.


NOTE FOR ALL CAKE VARIATIONS:
Use rubber spatula to mix ingredients to avoid scratching baking pan.
Scrape down sides of pan before baking.
Bake at 375 degrees for 30-35 minutes. 
Test for doneness by inserting a toothpick into center of cake. 
Cool cake in pan on rack.

Everyday Cake
2 c. Snack Cake Mix
1 egg, slightly beaten
1 t. vanilla
1/2 c. milk

Place all ingredients in an 8-inch layer-cake or square pan  stir
until well blended.  Scrape down sides of pan.  Bake at 375 degrees 30 minutes or until done.  Makes 8 servings.  190 cal. ea.
This makes a great shortcake topped with sliced fresh fruit.  Canned or thawed frozen fruit may also be used.  Can be topped with sauces of your choice.  Chocolate and butterscotch are very good.

Chip and Nut Cake:  Add 1/3 c. chips of your choice and 1/3 c. toasted nuts of your choice to above recipe.

Pecan Glazed Cake
Ingredients for Everyday Cake above
/4 c. butter or margarine, softened
1/4 c. packed brown sugar
1 T. flour
1 t. vanilla
1 T. flour
3/4 c. chopped pecans

Prepare and bake Everyday Cake as above.  Meanwhile in small bowl mix butter, sugar, flour, vanilla, and milk.  Fold in pecans.  When cake is done, remove from oven: spread with butter-nut mixture; return to oven and bake a minute or two until glaze is bubbly.  Remove from oven and run a thin-bladed spatula around edges to loosen cake.  Makes 8 servings. 346 cal. ea.

Other nuts can be used:  walnuts and almonds are very good in this also.

Chocolate Cake
2 c. Snack Cake Mix
1/4 c. unsweetened cocoa
1 egg, slightly beaten
1 t. vanilla
3/4 c. ice water
Confectioners' sugar for dusting (optional)

In 8-inch layer-cake pan or square pan stir cake mix and cocoa until well blended. Briskly stir in egg, vanilla, and iced water until well mixed. Bake and cool.  Sprinkle with confectioners' sugar if desired.  Makes 8 servings.  191 cal. ea.

Gingerbread
2 c. Snack Mix
1 t. each cinnamon and ginger
1/4 t. each cloves, nutmeg, and baking soda
2 eggs, slightly beaten
1/4 c. each dark molasses and milk
Whipped cream or topping

In 8-inch square pan stir cake mix, spices, and baking soda.  Stir until well blended.  Briskly stir in eggs, molasses and milk until well mixed. Bake and cool.  Top with whipped cream if desired.  Makes 8 servings.  319 cal. ea.

Easy Carrot Cake
2 1/2 c. Snack Cake Mix
1 t. cinnamon
1/2 c. chopped toasted walnuts or pecans
1/3 c. raisins (leave out if you don't like)
1 egg, slightly beaten
1 jar (7 1/2 oz.) junior baby-food carrots
1 T. lemon juice
Confectioners' sugar for dusting (optional)

In 8-inch square pan stir cake mix, cinnamon, nuts and raisins until well blended.  Stir in egg, carrots, and lemon juice until well blended.  Bake and cool.  Sprinkle with confectioners' sugar, if desired.  Makes 8 servings.  298 ca. ea.

Crumb-Top Cake
2 1/2 c. Snack Cake Mix, divided
1 egg, slightly beaten
1/2 c. milk
1 t. vanilla
1/4 c. chopped pecans or other nuts.
1 t. cinnamon

In 8-inch square pan stir 2 c. cake mix, the egg, milk and vanilla until well blended.  In a small bowl, combine remaining 1/2 c. cake mix, nuts, and cinnamon.  Sprinkle over batter.  Bake and cool.  Makes 8 servings.  259 ca. ea.


Applesauce Cake with Almond-Sugar Topping
2 c. Snack Cake Mix
1/2 t. each nutmeg and cinnamon
1 egg, slightly beaten
1/2 c. applesauce
1/3 c. sliced almonds
1 t. sugar
1/4 t. nutmeg

In 8-inch layer-cake or square pan stir cake mix, nutmeg and cinnamon until well blended.  Stir in egg and applesauce.  Combine almonds, sugar, and nutmeg.  Sprinkle over cake batter.  Bake and cool.  Makes 8 servings.  216 cal. ea.

Swedish Coffee Cake
2 C. Snack Cake Mix
1 t. ground cardamom (or cinnamon)
1 egg, slightly beaten
2/3 c. milk
3 T. chopped nuts
1 T. sugar
1 t. cinnamon

In 8-inch layer-cake or square pan stir cake mix and cardamom until well blended.  Stir in egg and milk until well blended.  Combine nuts, sugar and cinnamon.  Sprinkle over batter.  Bake and cool.  Makes 8 servings.  213 cal. ea.

Tomorrow:  Cooking with the Journal-Swedish Meatballs

2 comments:

  1. What a great looking recipe. I'll have to try this out!

    ReplyDelete
  2. I also have been using this mix ever since I got it from the magazine. Here are some more recipes from the article -

    Glazed Orange Cake
    2 C. Snack Cake Mix
    1 T. finely chopped candied orange peel, more for topping
    1 egg, slightly beaten
    1/4 cup thawed frozen orange juice concentrate, divided
    1/2 c. water

    1 cup confectioners sugar

    In 8-inch layer-cake or square pan stir cake mix and orange peel until well blended.  Stir in egg, 2 T orange juice concentrate, and water until well blended. Bake and cool 10 minutes.  Mix the confectioners sugar and the rest of the orange juice concentrate and spread over cake. Sprinkle with orange peel. Cool. Makes 8 servings. 

    Apple Cake
    1 medium tart apple, peeled if desired, quartered, cored, and cut in very thin wedges
    2 T. sugar
    2 tsp. lemon juice
    1/4 tsp. each ground cinnamon and ground nutmeg

    2 C. Snack Cake Mix
    1 egg, slightly beaten
    1/3 c. milk

    In medium bowl, mix apple with sugar, lemon juice, cinnamon and nutmeg. Set aside.
    In 8-inch layer-cake or square pan stir cake mix, egg, and milk until well blended.  Press apple slices into batter, rounded sides up. Drizzle remaining sugar mixture over cake.  Bake and cool.  Makes 8 servings. 

    Date-Spice Cake
    (original recipe used raisins instead of dates)
    Makes a wonderful, rich cake.

    2 C. Snack Cake Mix
    1 tsp. ground cinnamon
    1 tsp. ground ginger
    1/2 tsp. ground cloves
    1/2 tsp. ground cardamom
    1 egg, slightly beaten
    1/2 c. milk
    1/2 cup each chopped nuts and dates

    In 8-inch layer-cake or square pan stir cake mix and next four ingredients until well blended.  Stir in egg and milk until well blended. Fold in nuts and dates. Bake.  Makes 8 servings. 

    There was one other - Nut-Raisin Chocolate Cake, but I have never been in the least tempted to try it - doesn't sound like a good combination to me.

    And here is one that I came up with -
    Tropical Cake
    2 C. Snack Cake Mix
    1 tsp. ground cinnamon
    1/2 tsp. ground ginger
    1/2 tsp. ground cloves
    1 egg, slightly beaten
    1 8-oz. can crushed pineapple, undrained
    1 1/2 tsp. orange juice concentrate
    Topping:
    1/2 C. Snack Cake Mix
    1 cup sweetened or unsweetened grated coconut

    In 8-inch layer-cake or square pan stir cake mix and next three ingredients until well blended.  Stir in egg, pineapple, and orange juice concentrate until well blended. Bake and cool.  Mix topping and spread over cake. Makes 8 servings. 

    ReplyDelete

I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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