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Publisher Photo
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.
MAKES:
30-40 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
30-40 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 8 cups all-purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 tablespoon salt
  • ADDITIONAL INGREDIENTS FOR BANANA SNACK CAKE:
  • 1 egg
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup mashed ripe banana
  • 1 cup chopped walnuts
  • ADDITIONAL INGREDIENTS FOR APPLESAUCE SNACK CAKE:
  • 1 egg
  • 3/4 cup applesauce
  • 1/4 cup vegetable oil
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 cup raisins
  • 1/2 cup chopped walnuts

Directions

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 near 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. Yield: 6-8 servings.
Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Snack Cake Mix in Quick Cooking September/October 2000, p35

Nutritional Facts

1 piece: 372 calories, 19g fat (2g saturated fat), 28mg cholesterol, 285mg sodium, 45g carbohydrate (23g sugars, 2g fiber), 8g protein.

  • 8 cups all-purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 tablespoon salt
  • ADDITIONAL INGREDIENTS FOR BANANA SNACK CAKE:
  • 1 egg
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup mashed ripe banana
  • 1 cup chopped walnuts
  • ADDITIONAL INGREDIENTS FOR APPLESAUCE SNACK CAKE:
  • 1 egg
  • 3/4 cup applesauce
  • 1/4 cup vegetable oil
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 cup raisins
  • 1/2 cup chopped walnuts
  1. 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).
  2. 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 near the center comes out clean. Cool on a wire rack. Yield: 6-8 servings.
  3. 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. Yield: 6-8 servings.
Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Snack Cake Mix in Quick Cooking September/October 2000, p35

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