Put MUFFIN MIX in a medium bowl. Combine sour cream, egg and butter or margarine or oil with cranberry mixture. Blend well. Add mixture all at once to MUFFIN MIX. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Serve warm with Hot Butter Sauce. Makes about 10 cakes.
Welcome visitors with these pretty little cakes. For a more intense flavor add 1/3 cup dried cran terries to the batter.
MOM’S SPUMONI CAKE
This prize-winner was created by Karine’s “Mom.”
Rainbow Frosting, below
3-1/3 cups ALL-PURPOSE CAKE MIX, page 23
1/4 cup brown sugar, packed
3/4 cup cocoa powder
1/4 teaspoon baking soda
1-1/2 cups buttermilk
3 eggs
1 teaspoon vanilla extract
1/4 cup butter or margarine, melted
Rainbow Frosting
1 cup milk
2 tablespoons all-purpose flour
Pinch of salt
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
1 cup granulated sugar
2 to 3 drops each green, yellow and red food coloring
1/4 teaspoon each almond, lemon and peppermint flavorings
3 tablespoons cocoa powder
1/4 teaspoon vanilla extract
Prepare Rainbow Frosting; set aside. Preheat oven to 350F (175C). Grease and flour two 8- or 9-inch-round cake pans. Combine ALL-PURPOSE CAKE MIX, brown sugar, cocoa powder and soda. Mix well. Add buttermilk, eggs, vanilla and butter or margarine. Beat on high speed for 3 to 4 minutes. Pour into prepared pans. Bake 25 to 35 minutes, until a wooden pick inserted in center comes out clean.
Cool 10 minutes. When cool, cut each layer horizontally in 2. Frost each layer with a different color. Stack layers. Do not frost sides. Makes one 4-layer cake.
Rainbow Frosting
In a saucepan, combine milk, flour and salt. Stirring constantly cook 5 to 7 minutes, until thickened. Cool. Combine butter or margarine, shortening and sugar in a bowl. Beat well. Add to cooled milk mixture, beating constantly. Beat about 7 minutes, until smooth.
Divide among 4 bowls. In first bowl, add green food coloring and almond flavoring. In second, add yellow food coloring and lemon flavoring. In third, add red food coloring and peppermint flavoring. To fourth add cocoa powder and vanilla.
Mom’s Spumoni Cake
GINGERBREAD SNACK CAKE
The smell of baking creates a wonderful aroma in your kitchen. Top with hot lemon sauce for an old-fashioned treat.
1 pkg. SNACK CAKE MIX, page 24
3/4 cup hot water
1/3 cup molasses
1 egg
1/3 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Hot Lemon Sauce, page 322
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.
One of our friends tops each serving with sliced peaches before spooning on the Lemon Sauce.
LEMON POUND CAKE
Served plain, glazed with a lemon glaze or dusted with powdered sugar.
5 cups ALL-PURPOSE CAKE MIX, page 23
1/4 cup vegetable shortening
1 cup sugar
1 cup milk
5 eggs
1/4 cup lemon juice
1-1/2 teaspoons lemon extract
1 teaspoon vanilla extract
Variation
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.
MISSISSIPPI MUD
Appropriately named for its appearance—incredibly delicious.
2 eggs
1/3 cup butter or margarine, melted
2 cups BROWNIE MIX, page 14
1/2 teaspoon vanilla extract
1 cup chopped nuts
1 cup flaked coconut
1 (7-oz.) jar marshmallow creme
Chocolate Icing, below
Chocolate Icing
1-3/4 cups powdered sugar
1/4 cup butter or margarine
3 tablespoons evaporated milk
2 tablespoons unsweetened cocoa powder
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.
OATMEAL SPICE CAKE
The topping makes this cake extra special, but it’s good plain too. It stays moist and is a great addition to picnics and potlucks.
3/4 cup rolled oats
1-1/4 cups boiling water
1 pkg. SNACK CAKE MIX, page 24
1 egg
1/3 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup chopped nuts
1/2 cup raisins
Broiled Coconut Topping, below
Broiled Coconut Topping
4 tablespoons butter or margarine
1/4 cup brown sugar, packed
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped nuts
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
