EASY SNACK CAKE
I needed SOMEthing sweet for an afternoon snack and modified a shortbread recipe to come up with this. It's not chocolate, but I have used vanilla instead of lemon, omitted the peel and added about 1/2 cup chocolate chips because that was the only chocolate in the house. This is a fairly dense, hearty cake
Provided by Countrywife
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs with sugar.
- Add remaining ingredients and mix well.
- Pour into well greased 8 x 8-inch pan.
- Bake at 325°F for 30 minutes or until tests done.
Nutrition Facts : Calories 368.9, Fat 22.6, SaturatedFat 3.2, Cholesterol 52.9, Sodium 374.8, Carbohydrate 39.1, Fiber 1.8, Sugar 25.7, Protein 4.6
SNACK CAKE MIX
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.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- 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 in 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.
Nutrition Facts : Calories 372 calories, Fat 19g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 285mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.
THE SNACK CAKE
Steps:
- Make the cake. Make a mold that is the shape of half of a 3- to 4-inch wide spice jar. Rip aluminum foil into strips that are about 4 x 12 inches. Fold each piece in half so you have a double layer. Shape the foil around the spice jar and tuck it in the sides so that you have a half-cylinder mold that is as smooth as possible on the inside. Set it into a 9 x 13-inch baking dish and repeat until you have 12 little boat-shaped molds. Spray the inside of the molds with cooking spray. Preheat the oven to 350 degrees F.
- Combine the flour, baking powder, and salt in a mixing bowl and stir until thoroughly combined. Put the egg whites in a stand mixer bowl and beat with the wire whip attachment until the whites hold soft peaks. Gently transfer the beaten whites to another bowl and set aside. Rinse the mixer bowl and dry it thoroughly.
- Put the butter in the mixer bowl and beat with the paddle until the butter starts to get light and fluffy, about 1 minute. Add the sugar and beat again until fluffy, about 2 more minutes. Add the egg yolks and vanilla, and beat to combine.
- Add a third of the flour mixture to the mixer bowl, beat for a moment, then add half the milk and beat for a moment. Add one more third of the flour, beat, then the rest of the milk, then the rest of the flour. Make sure that the flour and milk are entirely incorporated. Then stir a third of the beaten egg whites into the batter. When that is fully incorporated, gently fold in the rest of the beaten egg whites.
- Use a pastry bag to pipe the batter into the prepared molds, filling each one just under halfway. Bake for 25 to 30 minutes, or until the cakes start to turn golden and a cake tester or toothpick, when inserted, comes out clean. Allow the cakes to cool entirely.
- Unwrap the foil from each cake, and use a knife to make a 2- to 3-inch cut in the bottom of each twinkie. The cut should go about halfway into each cake. Wash the pastry bag and the mixer bowl.
- Make the filling. Combine the shortening, butter, salt, powdered sugar, and vanilla in the stand mixer bowl. Beat with the paddle attachment until fluffy, about 3 minutes.
- Scoop the filling into a pastry bag and stick the tip into the cut at the bottom of each cake. Keep squeezing the pastry bag until the filling begins to leak out around the tip of the pastry bag. Then it's ready.
GIANT BROWNIE SNACK CAKE
We super-sized the classic Cosmic Brownies by Little Debbie! This version has a rich fudgy brownie base and is topped with semisweet-chocolate ganache topping -- and of course the quintessential candy-coated chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
- Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
- Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
- For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
- Remove the outer ring to unmold the cake. Cut into slices and serve.
HOMEMADE SNACK CAKE MIX
Based on an Original Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover, this quicky and easily produces a versatile mixture that can be adjusted to suited your family's taste.
Provided by auzzi
Categories Low Cholesterol
Time 15m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, combine all ingredients.
- Stir with a wire whisk until blended.
- Divide mixture into 6 portions of approximately 2 1/4 cups each.
- Store in airtight containers.
- Label each with date and contents.
- Store in a cool, dry place.
- Use with 10-12 weeks.
- Makes about 13 1/2 cups of mixture - enough for 6 packages.
Nutrition Facts : Calories 893.9, Fat 1.2, SaturatedFat 0.2, Sodium 1612.5, Carbohydrate 209.4, Fiber 3.3, Sugar 116.9, Protein 12.6
FRUIT-SWEETENED SNACK CAKE WITH CHOCOLATE FROSTING
This cake gets all of its sweetness from dried fruit (and a little from the dairy and orange juice). That means no added refined sugar!
Provided by Food Network Kitchen
Time 1h30m
Yield 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F and butter an 8-by-8-inch baking dish.
- Set aside 1/4 cup each of the apricots and raisins and dice; reserve for later. Put the remaining apricots and raisins in a medium bowl and cover with very hot water, then let soak until the fruit is very soft, about 5 minutes. Drain and puree in a food processor along with the orange juice until very smooth.
- Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the apricot-raisin puree and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the sour cream and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold in the diced apricots and raisins.
- Transfer the batter to the prepared baking dish. Bake until golden, the cake bounces back when pressed in the center and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan on a rack.
- For the frosting: Soak the chopped dates in very hot water until very soft, about 5 minutes. Drain and transfer to the food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth.
- Once the cake is completely cooled, spread the chocolate-date frosting over the top. Cut into squares and serve.
Nutrition Facts : Calories 340 calorie, Fat 19 grams, SaturatedFat 11 grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 41g grams, Fiber 5 grams, Protein 5 grams
SWEET-AND-SALTY SNACK-FOOD CAKE
You won't be able to resist this layer cake: It's loaded with fun snacks.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 slices of cake
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚. Butter the bottom and sides of two 9-inch round cake pans. Dust with flour and tap out the excess; set aside. Whisk the flour, baking powder, salt and baking soda in a medium bowl.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl as needed, until very light and fluffy, 5 to 7 minutes. Beat in the eggs, one at a time, until combined; continue beating until well blended, 1 to 2 more minutes. Reduce the speed to medium low; beat in the flour mixture in three batches, alternating with the buttermilk and vanilla in two batches, until just smooth (it's OK if the batter looks curdled at first-it will smooth out). Stir the batter a few times with a rubber spatula to make sure it's blended.
- Divide the batter between the prepared pans. Bake until the cakes are browned, the edges begin to pull away from the pans and the centers spring back when pressed, 35 to 45 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the rack to cool completely.
- While the cakes cool, make the crumble: Toss the potato chips, cookies, coconut, melted butter and brown sugar in a medium bowl until well coated. Spread on a baking sheet and bake until lightly browned, about 10 minutes. Let cool, then stir in the chocolate-covered raisins and/or nuts; set aside.
- Make the frosting: Mix the brown sugar and 2 tablespoons heavy cream in a small microwave-safe bowl; microwave, stirring once or twice, until smooth, 45 seconds to 1 minute. Let cool slightly. Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in the confectioners' sugar in two batches until smooth and fluffy. Add the brown sugar mixture; beat on medium-high speed until fluffy and spreadable, 1 to 2 more minutes.
- Make the ganache: Combine the remaining 1/3 cup heavy cream and the chopped chocolate in a microwave-safe measuring cup or bowl; microwave, stirring every 30 seconds, until melted, about 1 minute. Let the ganache cool until it's thickened but still spreadable.
- Put 1 cake layer on a cake stand or serving plate. Top with 1 cup frosting, spreading it to the edges. Sprinkle with a heaping 1/2 cup of the crumble, gently pressing it into the frosting. Top with the second cake layer. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat-it doesn't have to be perfect). Refrigerate until the frosting is set, 15 to 20 minutes. Cover with the remaining frosting. Press some of the remaining crumble around the bottom of the cake. Spoon the ganache over the top of the cake and gently spread, letting it drip down the sides. Sprinkle with the remaining crumble.
THE BEST CHOCOLATE SNACK CAKE
A cake I have made for years, it always bakes out moist and delicious, I also like to add in 1 teaspoon cinnamon into the dry mix :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Set oven to second-lowest rack.
- Grease an 8 x 8-inch square baking pan.
- In a bowl mix together the first 6 dry ingredients.
- In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
- Transfer/spread into prepared baking pan.
- Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
- Bake 30-35 minutes or until cake tests done.
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.3, Cholesterol 35.2, Sodium 493.6, Carbohydrate 72.7, Fiber 3.2, Sugar 41, Protein 6.9
SNACK CAKE
"This cake packs and travels well since the topping bakes down into it," says Liz Raether of Algoma, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar; beat in egg until light and fluffy. Combine flour, baking powder and salt. In another bowl, combine buttermilk and vanilla. Add dry ingredients to the creamed mixture alternately with buttermilk mixture; mix well. Fold in marshmallows and chips. Pour into a greased and floured 13x9-in. baking pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 250 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 216mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA SPICE SNACK CAKE
A moist, lightly spiced snack cake that needs no frosting, but is great served warm with a scoop of vanilla ice cream.
Provided by Outta Here
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Coat a 8-inch square baking pan with nonstick cooking spray.
- In a large mixing bowl, with electric mixer, cream butter (or shortening) and brown sugar. Beat in egg, buttermilk, vanilla, and mashed banana until blended.
- In a bowl, combine dry ingredients and spices.
- Mix the dry ingredients into the butter mixture until moistened. Do not overbeat.
- Pour batter into prepared pan and spread evenly.
- Bake 25-30 minutes, or until a wooden skewer inserted into middle of cake comes out clean.
- Cool in pan on wire rack for about 20 minutes.
- Serve warm, or room temperature.
Nutrition Facts : Calories 272.9, Fat 11.2, SaturatedFat 6.8, Cholesterol 48, Sodium 282.1, Carbohydrate 40.8, Fiber 1.4, Sugar 21.5, Protein 3.5
DEVIL'S FOOD SNACK CAKE
My husband and his friends request this devil's food snack cake for camping trips because it's easy to transport. That makes it great for taking to potlucks and other events, too, as there's no frosting involved. -Julie Danler, Bel Aire, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes., Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.
Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 91mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SNACK CAKE CRèME
Provided by Lara Ferroni
Categories Milk/Cream Dessert Quick & Easy Simmer Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield about 1 cup crème
Number Of Ingredients 7
Steps:
- Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.
BLUEBERRY SNACK CAKE
I love blueberries and I love this simple little snack cake. I hope you will too. This is quick, moist and soooo yummy.
Provided by keen5
Categories Dessert
Time 50m
Yield 15-18 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine flour and sugar.
- Cut in butter until crumbly.
- Set aside 3/4 cup for topping.
- Add the baking powder, milk and egg yolks to remaining mixture; mix well.
- Beat egg whites until soft peaks form; fold into batter.
- Pour into a greased 13" x 9" x 2" baking dish.
- Sprinkle with blueberries and reserved crumb mixture.
- Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 223.7, Fat 7.6, SaturatedFat 4.5, Cholesterol 43.4, Sodium 96.4, Carbohydrate 36.5, Fiber 0.9, Sugar 22, Protein 3.3
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