Faith's Quick Cake Mix

By Susan Leibtag

Example: This is a delicious soufflé that will make your mouth water and�

Time to Make

Prep Time: 0 minute
Cook Time: minutes minute

Serving Size

Serving

Recipe Ingredients

Instructions

FAITH'S QUICK CAKE MIX (Pareve) "cooking with faith" tm 1998 We have all used those ready-made mixes from the supermarket that let you whip up a chocolate cake or a plate of cookies in a few minutes. But have you read what is in them lately? Most use artificial flavorings and a lot of nasty preservatives. Here is a simple cake and cookie mix that you can make yourself in about three minutes and that costs less than the boxed brands. It keeps well in the refrigerator up to a month. When you want a quick dessert, just add a couple of eggs and some boiling water. You will get a cake with real chocolate flavor without preservatives. Serve it warm with ice cream or whipped cream, or cool the cake and frost it. For fudgey cookies, chop up some chocolate and/or nuts to add to the basic mix and follow the recipe. THE MIX INGREDIENTS: Makes Mix for 13 x 9-inch cake, or 2-layer 8-inch cake, or 16 cupcakes. 1 1/2 cups cake flour 1 1/4 cups sugar 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 cup vegetable shortening ( I prefer the Earth's Best sticks) THE MIX DIRECTIONS: 1. Place all ingredients in bowl of food processor fitted with steel blade. Process for 1 minute. 2. Or, mix dry ingredients in large bowl; cut in shortening with pastry cutter or two knives until mixture resembles coarse crumbs. (Kids can use two forks instead of the knives.) 3. Store in airtight container in refrigerator up to 1 month. Cake from the Mix: Add: 2 eggs 1 cup boiling water 1 tsp vanilla 1. Preheat oven to 350 degrees F. Grease and flour pan(s). 2. Add eggs, boiling water, and vanilla to mix. Beat at high speed for 30 seconds. Pour into cake pan(s). 3. Bake at 350 degrees F until wooden toothpick inserted in center comes out clean. One 13 x 9-inch rectangular cake...............20-25 minutes Two 8-inch round layers........................20-25 minutes 16 cupcakes (fill 2/3 full)....................15-18 minutes 4. Cool cake in pans for 5 minutes, then turn out onto wire racks. Cool completely before frosting. Cookies from the Mix: Makes 4 dozen cookies. These chewy, crisp cookies are great for sandwiching ice cream. Add: 2 eggs 1/3 cup boiling water 1 tsp vanilla 6 oz chopped semisweeet chocolate 1 cup pecans (optional) 1. Preheat oven to 375 degrees F. Grease cookie sheets. 2. Add eggs, boiling water, and vanilla to cake mix. Beat just until smooth. 3. Stir in chopped chocolate and pecans. 4. Drop by rounded Tablespoons onto greased cookie sheets. 5. Bake 12-15 minutes. 6. Cool on wire racks.