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Overview

Cake Mix Magic by Jill Snider

When you're pressed for time, what's the easiest way to prepare a moist, delicious cake for dessert? A cake mix, of course! Just follow the instruction on the package, pop the cake in the oven and it's ready in no time. With that kind of convenience, it's no wonder that North Americans buy over 400 million cake mixes a year.

But let's say that with just a few more ingredients and a little more preparation time, you could turn a good cake into something even better. That's where Cake Mix Magic can help.

Here you'll find over 125 fast and easy recipes, each starting with a basic cake mix and turning it into a scrumptious dessert. In minutes you'll be baking up a delicious Cinnamon Brunch Cake or Triple Chocolate Fudge Cake. Need to prepare something special for a birthday party or family gathering? You'll be amazed at the "made from scratch" flavor of
Chocolate Raspberry Torte or Chocolate Toffee Crunch Cheesecake.

With Cake Mix Magic, the sorcery extends far beyond cakes. You can make a wide variety of other baked treats, including Cranberry Pecan Buns, Butterscotch Nut Bars, Chewy Cherry Bars, Gingerbread People, Peach Cobbler and Black Forest Trifle. Who'd believe cake mixes could be so versatile?

Simple recipes, basic ingredients and no experience required — all the elements necessary for dependable and outstanding results. Whether you are an experienced baker or a novice, this book will give you great recipes that work every time.

DUNCAN HINES®
Since 1951, the Duncan Hines® brand has been identified premium-quality food products, particularly its "good as homemade" baking mixes, and is today one of the most recognized trademarks in the world. The Duncan Hines® commitment to quality — to making a great cake even better — is an essential feature of Cake Mix Magic.

Product Details

ISBN-13: 9780778800293
Publisher: Rose, Robert Incorporated
Publication date: 04/07/2001
Pages: 192
Product dimensions: 7.00(w) x 10.00(h) x (d)

About the Author

Jill Snider has 30 years of baking experience including almost 25 years as the Kitchen Manager for a major North American flour maker.

Read an Excerpt

Sample recipe from the Single-Layer Cakes chapter: Chocolate Cherry Cake

Serves 12 to 16

It's hard to believe the pie filling replaces the usual fat and liquid ingredients in a cake mix. But it works — very well too! With the mix and pie filling on hand it's an easy last-minute cake to prepare.

TIP
The glaze will seem thin at first but firms up on cooling

VARIATION You either love or hate the almond extract. If you love it you can reinforce the almond flavor in the glaze by adding 3/4 tsp (4 ml) to the cake.

Preheat oven to 350° F (180° C)
13- by 9 inch (3.5 L) cake pan, greased

CAKE
1 pkg (18.25 oz [515 g]) devil's food cake mix
1 can (19 oz {540 mL]) cherry pie filling
2 eggs

CHOCOLATE GLAZE
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) butter
1/4 cup (50 mL) light (10%) cream
3/4 cup (175 mL) semi-sweet chocolate chips
1/4 tsp (1 mL) almond extract
Sliced almonds, toasted (optional)

  1. Cake: In a large mixer bowl, combine cake mix, pie filling and eggs. Beat on medium speed for 2 minutes. Spread batter evenly in prepared pan. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool 30 minutes in pan on a wire rack before glazing.

  2. Glaze: In a small saucepan, combine sugar, butter and cream. Cook, stirring constantly over medium heat until mixture comes to a boil, then boil for 1 minute. Remove from heat. Add chocolate chips and extract, stirring until smoothly melted. Spread over warm cake. Cool completely before cutting.

Table of Contents

Acknowledgements
Introduction
Baking Equipment
Know Your Ingredients
Cake Baking Tips and Techniques

Single-Layer Cakes

    Chocolate Peanut Butter and Banana Cake
    Fruit Cocktail Cake
    Take-Along Cake
    Chocolate Mayonnaise Cake
    Chocolate Praline Cake
    Triple Lemon Cake
    Mississippi Mud Cake
    Peach of a Peach Cake
    Carrot Cake with Raisons
    French Apple Upside-Down Cake
    Pineapple Upside-Down Cake
    Banana Pudding Cake
    Rainbow Dessert Cake
    Mix-in-the-Pan Cherry Cake
    Lemon Pop Cake with Pineapple Coconut Topping
    Lemon Cream Dessert Cake
    Candy Bar Cake
    Chocolate Cherry Cake
    Chocolate Cola Cake
    Pineapple Carrot Cake
    Bumbleberry
    Lemon Upside-Down Cake

Multi-Layer Cakes

    Pineapple Mandarin Cake
    Crunch 'n' Cream Chocolate Torte
    Chocolate Orange Jubilee Cake
    Triple Chocolate Fudge Cake
    Strawberry Meringue Shortcake
    Ribbon Torte
    Chocolate Raspberry Torte
    Apricot Hazelnut Cake
    Banana Spice Cake with Cinnamon Banana Frosting
    Lemon Poppy Seed Layer Cake
    Peaches 'n' Cream Cake
    Raspberry Dream Cake
    Black Forest Cake
    Double Chocolate Cake
    Carrot Cake with Orange Cream Cheese Frosting
    Twin Boston Cream Pies
    Apricot Cream Cakes

Tube and Bundt Cakes

    Orange Angel Cream Cake
    Double Chocolate Rum Cake
    Pina Colada Cake
    Hummingbird Cake

    Orange Chiffon Cake
    Tequila Orange Sunrise
    Chocolate Macaroon Ring Cake
    Chocolate Pineapple Carrot Cake
    Peach and Blueberry Pudding Cake
    Cranberry Almond Lemon Cake
    Pineapple Banana Cake
    Hazelnut Rum Cake
    Cherry Almond Cake
    Lemon Pistachio Cake
    Spicy Zucchini Cake with Brown Sugar Fudge Frosting
    Decadent Chocolate Bundt Cake
    Apple Cranberry Spice Cake
    Apricot Almond Cake
    Hawaiian Dream Cake

Coffee Cakes

    Chocolate Chip Coffee Cake
    Apricot Glazed Apple Tort
    Cinnamon Brunch Cake
    Sour Cream Coffee Cake
    Apple Sour Cream Coffee Cake
    Blueberry Pecan Coffee Cake
    Blueberry Coffee Cake
    Lemon Streusel Cake
    Chocolate Banana Coffee Cake

Loaves and Muffins

    Cranberry Banana Loaf
    Glazed Lemon Loaf
    Applesauce Loaf
    Chocolate Chocolate Chunk Muffins
    Cranberry Double Banana Muffins
    Apple Oatmeal Muffins
    Blueberry Muffins

Special Occasion Cakes

    Apricot Almond Angel Roll
    Pumpkin Pie Crunch
    Chocolate Fruit Cake
    Light Brazil Nut Fruitcake
    Medium Holiday Fruitcake
    Choo Choo Train Birthday Cake
    Cupcakes Galore
    Pumpkin Cake
    Chocolate Yule Log
    Pumpkin Cupcakes

Desserts

    Raspberry Angel Dome
    Triple Orange Delight
    Strawberry Bavarian Mold
    Chocolate Refrigerator Dessert
    Orange Soufflé
    Cake
    Chocolate Caramel Cream Dessert
    Peach Cobbler
    Apple Cherry Almond Dessert
    Cheery Cherry Cobbler
    Lemon Pineapple Cake Dessert
    Black Forest Trifle
    Death by Chocolate

Cheesecake

    Lemon Glazed Cheesecake Squares
    Chocolate Marble Cheesecake
    Pumpkin Cheesecake
    Plain and Simple Cheesecake
    Chocolate Toffee Crunch Cheesecake
    Fruit-Topped Mini Cheesecakes

Cookies

    Chocolate Macadamia Nut Oatmeal Cookies
    Double Chocolate Dreams
    Gingerbread People
    Rum Balls
    Peanut Butter Cookies
    Double Chocolate Chewies
    Chunky Chocolate Pecan Cookies

Bars and Squares

    Toffee
    Crunch Bars
    Chocolate Raspberry Almond Oat Bars
    Lots of Lemon Squares
    Chunky Butterscotch Nut Squares
    Chocolate Cherry Bars
    Caramel Filled Brownies
    Chocolate Nut Bars
    Cranberry Chip Bars
    Chewy Cherry Bars
    Caramel Pecan Bars
    Strawberry Cheesecake Squares
    Lemon Layered Bars
    Cranberry Pecan Bars
    Raspberry Dream Bars
    Butterscotch Nut Bars
    Peanut Butter Chocolate Squares

Frostings, Fillings and Glazes

    Basic Frosting Yields
    Basic Butter Yields
    Very Creamy Butter Frosting
    Cooked Creamy Butter Frosting
    Banana Butter Frosting
    Creamy Chocolate Butter Frosting
    Cocoa Butter Cream Frosting
    Very Peanut Buttery Frosting
    Creamy Peanut
    Butter Frosting
    Chocolate Butter Frosting
    Lemon Butter Frosting
    Chocolate Rum Frosting
    Light and Creamy Chocolate Frosting
    Chocolate Sour Cream Frosting
    White Chocolate Coconut Hazelnut Frosting
    Basic Cream Cheese Frosting
    White Chocolate Cream Cheese Frosting
    Chocolate Cream Cheese Frosting
    Quick Caramel Frosting
    Crunchy Broiled Topping
    Caramel Frosting
    Flavored Whipped Creams
    Apricot Whipped Cream Filling
    Chocolate Whipped Cream Filling and Frosting
    Pudding and Cream Filling and Frosting
    Jiffy Snow Frosting
    Chocolate Ganache
    Sweet and Sour Chocolate Frosting
    Rocky Road Frosting
    Basic Glazes
    Brown Sugar Glaze
    Chocolate Glaze

Index

Preface

Introduction

Cake in some form plays an important role in the lives of most people, whether it is a simple morning coffee cake, a treat with afternoon tea, a lunch-box sweet, an anytime snack or an after-dinner dessert. And of course, birthdays without a cake will never happen. Cake can be as plain and simple or as elegant and decadent as the occasion calls for.

As the hours of free time available for baking decrease in today's hectic world, a baker's need for shortcuts that don't sacrifice quality increases. Anyone who bakes from scratch knows that cake baking not only can be time-consuming, but it can also end up in disappointing results. I love to bake from scratch but if there is a convenience food that saves me time and still meets my high standards for quality, I'm happy to use it as part of my baking. I call it speedy scratch baking! Starting with a Duncan Hines® cake mix is the perfect shortcut you're looking for. You're off to a good start when you start with the best. Since the cake mix ingredients are premeasured accurately and are consistently reliable, starting with a mix saves many preparation steps like measuring, sifting and creaming. A cake mix also cuts down considerably on the number of ingredients you need to create a dazzling dessert. You can still add some of the wonderful rich, flavorful ingredients like eggs, sour cream, butter, nuts, chocolate and fruits that give the cake that "homemade" distinction and taste that no bakery cake can match.

The tolerance of cake mixes is another bonus, greatly reducing the risk of a disaster dessert. Mixes are formulated to withstand minor variations such as overmixing, undermixing, oven temperature variations, measuring utensil discrepancies, different mixers and pans and a variety of added ingredients. You are almost guaranteed to be proud of your masterpiece. And if by chance you aren't, my solution is always the same: Don't apologize, just serve your cake warm with a big scoop of vanilla ice cream. Everyone will be happy and none the wiser!

Having a cake mix and a few other ingredients on hand rules out the excuse that you don't have time to bake cakes. It's a great way to be prepared for the unexpected.

In this book I've tried to include a selection of cakes that will carry you through every occasion. The recipes are easy to follow, using common ingredients that you'll have on hand or that are readily available at your local grocery store. Each chapter offers a wide variety of flavors and ingredients, and I've made suggestions for variations on the cakes and frostings to suit different tastes. I'm sure you'll think of more combinations as well. With a little imagination and creativity, the possibilities are endless.

Single-layer cakes are usually quick and easy to prepare. They are often glazed or frosted right in the pan — an ideal choice for casual entertaining, bake sales, pot luck and lunch boxes. Upside-down cakes also fall into this category. They range from the classic Pineapple to more exotic Bumbleberry.

Multi-layer cakes take more time to complete, as the layers are filled, frosted and decorated. However, the cake portion is often very simple to make. Results are well worth the extra time and effort. These lovely creations are wonderful for the special occasions when you want to impress your guests.

Bundt cakes and tube cakes include a combination of everyday and special. They are generally quick and easy to make. They lend themselves to the addition of other ingredients like nuts, pursed vegetables, fruits, etc. Their shape is always impressive. Finish these with a simple glaze, a dusting of confectioner's sugar or a frosting.

Coffee cakes are always a favorite. As the name implies, they are a perfect match for a cup of steaming coffee, cappuccino or tea at anytime of the day They aren't too sweet and often contain fresh fruit

Loaves and muffins are another favorite coffee accompaniment. These recipes usually freeze well. You can't go wrong with an extra Cranberry Banana Loaf in the freezer.

For special occasion cakes you will spend a little more time, but they are made easier with a cake mix beginning. You can even make cheesecakes — a perfect choice to serve to guests — using a cake mix to start. I also offer some recipes for holiday treats using traditional flavors you make once or twice a year like pumpkin and candied fruit. However, don't feel you have to limit the Pumpkin Cake to Thanksgiving. it's fabulous any time.

I've included a chapter called
"Desserts", which offers recipes that start with a mix but aren't really cakes. Comfort food cobblers and crumbles are made easy. You'll also find chilly desserts like trifle, mousse cakes and many make-ahead dishes here.

The versatility of the cake mix takes it far beyond the cake category. I actually amazed myself and was delighted with the recipes for cookies, as well as bars and squares. Because many of the recipes were adapted from my favorite scratch recipes to include the use of a cake mix, I find it very hard to pick a favorite. But that's not a problem, since a selection of bars and cookies make up a wonderful cookie tray.

This book wouldn't be complete without frostings and fillings to finish these masterpieces. There's one here to suit every cake so you can mix, match and choose your favorites.

Among this wide array of recipes I'm sure you'll find a few that will become your favorites to eat as well as to make. There really is something here for every taste! Treat the recipes as a beginning, adding your own personal touches, and most of all — enjoy cake mix baking!

Recipe

Sample recipe from the Single-Layer Cakes chapter:

Chocolate Cherry Cake

Serves 12 to 16

It's hard to believe the pie filling replaces the usual fat and liquid ingredients in a cake mix. But it works -- very well too! With the mix and pie filling on hand it's an easy last-minute cake to prepare.

TIP
The glaze will seem thin at first but firms up on cooling

VARIATIONYou either love or hate the almond extract. If you love it you can reinforce the almond flavor in the glaze by adding 3/4 tsp (4 ml) to the cake.

Preheat oven to 350 F (180 C)
13- by 9 inch (3.5 L) cake pan, greased

CAKE
1 pkg (18.25 oz [515 g]) devil's food cake mix
1 can (19 oz {540 mL]) cherry pie filling
2 eggs

CHOCOLATE GLAZE
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) butter
1/4 cup (50 mL) light (10%) cream
3/4 cup (175 mL) semi-sweet chocolate chips
1/4 tsp (1 mL) almond extract
Sliced almonds, toasted (optional)

  1. Cake: In a large mixer bowl, combine cake mix, pie filling and eggs. Beat on medium speed for 2 minutes. Spread batter evenly in prepared pan. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool 30 minutes in pan on a wire rack before glazing.

  2. Glaze: In a small saucepan, combine sugar, butter and cream. Cook, stirring constantly over medium heat until mixture comes to a boil, then boil for 1 minute. Remove from heat. Add chocolate chips and extract, stirring until smoothly melted. Spread over warm cake. Cool completely before cutting.

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