Last week I spoke at an event about food storage. The group hosting wanted to give away something food storage related as a gift to all who attended. We purchased cake mixes that were on sale and had dozens left after the event. I am now planning an Emergency Preparedness Fair for the Cibolo Valley Stake (Texas) for the Church of Jesus Christ of Latter-Day Saints. I have been trying to use the left-over cake mixes as examples of what can be made from food storage, every food storage needs desserts. I thought I would share some of the recipes I have found using cake mixes for you to add to the recipes made with food storage that you are collecting.
Snacks are so expensive. Use a cake mix for snacks, kicked-up breakfast, and celebrations.
Lemonade Angel Food Cake
1 Angel food cake mix
1 packet lemonade or strawberry lemonade powder (the packets that make 2 quarts of lemonade)
!. Following directions for the angel food cake measure water.
2. Add powdered lemonade to water and stir until completely dissolved.
3. Follow the directions on the box and beat the cake.
4. Pour into Angel food cake pan and bake according to directions until lightly browned.
5. Invert the cake until completely cooled. About an hour.
This can also be made as cupcakes. Mini cupcakes would be great for a crowd. OR in a 9x13 pan.
Angel Food Cake mixes are perfect for food storage as they only require water to prepare.
This is an oldie but goodie...
1 White or Yellow Cake Mix and all the ingredients needed to make it.
1 Red gelatin mix
1 Green gelatin mix
1. Prepare cake mix as directed and bake in a 9×13 pan. Let cool until completely cooled.
2. Poke the cake with the end of a wooden spoon throughout the cake about 1″ apart.
3. In two bowls prepare both mixes as directed on the back of the box.
4. Take turns spooning the gelatin mixes over the cake alternating the flavors per row. Only use ½ half of each of the gelatin mix, the full amounts are not needed.
5. Chill cake for 3 to 4 hours in a refrigerator and top with frosting.
This can obviously be made with any flavor of gelatin but I thought two-tone for Christmas or Fourth of July was fun.
Corn Dog Muffins
4 pkgs “JIFFY” Corn Muffin Mix
1 1/3 cups milk
8 hot dogs or (Vienna sausage or for a new start to the day try breakfast sausage or bacon)
1. Preheat oven to 400°F. Grease the muffin pan or use paper baking cups.
2. Prepare muffin mix as directed on the package.
3. Slice hot dogs into small pieces. (If using mini muffins you can also cut hotdogs into bite-size pieces and use one larger piece) Reserve 1/4 cup hot dog pieces for topping. Stir the rest of the hot dogs into the batter.
4. Place cupcake liners in the pan. Fill 2/3 full.
5. Top the muffin batter in each cup with a piece of hot dog.
6. Bake for 5-7 minutes or until golden brown. If you don’t have mini cupcake pans bake in regular-size pans for 12-15 minutes.
· Modified from Jiffy website
If you store Spam you could also use Spam for this recipe.
Coffee Cake (My favorite)
3/4 cup brown sugar
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
6 tablespoons butter, melted
1 cup brown sugar
1 1/2 tablespoons ground cinnamon
1 cup all-purpose flour
1 (15.25- ounce) box of yellow cake mix
3/4 cup vegetable oil
1 teaspoon vanilla
1 cup sour cream (not light)
1 cup powdered sugar
2–3 tablespoons milk
1 Tbsp. softened butter
1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
2. Prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
3. Prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Mix to form larger crumb pieces. Set aside.
4. For the cake, In the bowl combine the cake mix, eggs, oil, vanilla, and sour cream. Mix on low and then raise the speed to medium and mix for 2 minutes.
5. Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter.
6. Carefully spread the remaining cake batter on top of the cinnamon layer by adding a spoonful of batter all over the cake.
7. Sprinkle crumb topping on top keeping topping in large crumbs.
8. Bake for 35-40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
9. Remove the cake and cool it completely.
10. Whisk together the powdered sugar, butter, and milk until smooth and spread on top of the cooled cake.
Making sour cream from powdered milk
2⁄3 cup powdered milk
3⁄4 cup water (cold)
1 teaspoon vinegar
Combine ingredients and beat till thick.
You may need to add a few more drops of vinegar until the milk curdles.
Use in place of sour cream.