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Mix-Quick Cakes And Cupcakes

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Ingredients
  Yellow cake mix 1 Cup (16 tbs)
  Devils food cake mix 1 Cup (16 tbs)
  White cake mix 1 Cup (16 tbs)
  Cherry chip cake mix 19 1⁄2 Ounce
  Sour cream chocolate fudge cake mix 1 Cup (16 tbs)
  Sour cream white cake mix 1 Cup (16 tbs)
  Milk chocolate cake mix 1 Cup (16 tbs)
  Lemon cake mix 1 Cup (16 tbs)
  Banana cake mix 1 Cup (16 tbs)
Directions

Bake 1 package (18.5 ounces) of any of the following cake mixes as directed for cakes or cupcakes:
Cool cake on wire rack 1 hour.
(Can be frosted and served immediately.) Place on ungreased baking sheet.
Freeze uncovered 2 hours.
Wrap in aluminum foil, label and return to freezer.
(To insure a well-shaped cake, do not stack anything on top of layers during the freezer storage time.
Pressure on top of cake causes wrapping to stick to cake.)
1 hour 45 minutes before serving, remove Mix-Quick Cake or Cupcakes from freezer; thaw in wrapper at room temperature 45 minutes.
Remove wrapper carefully to prevent cake from sticking to wrapper; thaw cake uncovered at room temperature 1 hour.
Frost and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
7

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1160 Calories from Fat 168

% Daily Value*

Total Fat 15 g23.4%

Saturated Fat 5.5 g27.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1709.9 mg71.2%

Total Carbohydrates 247 g82.3%

Dietary Fiber 4.6 g18.2%

Sugars 143.3 g

Protein 10 g20.4%

Vitamin A Vitamin C

Calcium 20.5% Iron 18.4%

*Based on a 2000 Calorie diet

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Mix-Quick Cakes And Cupcakes Recipe