Cuisine Magazine Cake Mix
Recipe: #22069
December 09, 2015
Categories: Desserts, Cakes, Cookies, Oven Bake, Vegetarian, Flour, Chocolate, Kosher Dairy, more
"With instructions for making cake and cookies. This is not a bulk mix; it makes enough for one 9"x13" cake, two 8" layers, or 16 cupcakes. Adapted from Cuisine Magazine, November, 1984. Prep time includes mixing time for the cake. Cooking time is baking time for the cake."
Original is 16 servings
Ingredients
- FOR THE MIX
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- FOR THE CAKE
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- FOR THE COOKIES
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Nutritional
- Serving Size: 1 (90.8 g)
- Calories 282.3
- Total Fat - 16.1 g
- Saturated Fat - 4.2 g
- Cholesterol - 55.7 mg
- Sodium - 219.1 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 3.3 g
- Sugars - 22.8 g
- Protein - 4.8 g
- Calcium - 35.1 mg
- Iron - 1.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR THE MIX
Step 1
Place all ingredients in the bowl of a food processor.
Step 2
Process one minute.
Step 3
OR, combine dry ingredients in a bowl and cut in shortening until mixture resembles soft crumbs.
Step 4
Place in a covered, airtight container and refrigerate. Will keep up to 1 month.
FOR THE CAKE
Step 5
Preheat oven to 350°F.
Step 6
Grease and flour pan(s).
Step 7
Place mix in mixer bowl.
Step 8
Add eggs, boiling water, and vanilla.
Step 9
Beat at high speed 30 seconds.
Step 10
Pour into pans and bake.
Step 11
If using one 9"x13" pan or two 8" round cake pans, bake 20-25 minutes, or until tester comes out clean.
Step 12
If using 16 cupcake cups (filled 2/3 full), bake 15-18 minutes, or until tester comes out clean.
Step 13
Cool in pan(s) 5 minutes, then turn out onto wire racks.
Step 14
Cool completely and frost as desired.
FOR THE COOKIES
Step 15
Preheat oven to 375°F
Step 16
Place mix in mixer bowl.
Step 17
Add eggs, bowling water and vanilla.
Step 18
Beat until smooth.
Step 19
Stir in chocolate and nuts.
Step 20
Drop by rounded tablespoons onto greased baking sheets.
Step 21
Bake 12-15 minutes.
Step 22
Cool on wire racks.
Tips
No special items needed.
0 Reviews
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