The Snack Cake Food

THE BEST CHOCOLATE SNACK CAKE

Steps:

• Set oven to 350 degrees F.
• Set oven to second-lowest rack.
• Grease an 8 x 8-inch square baking pan.
• In a bowl mix together the first 6 dry ingredients.
• In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
• Transfer/spread into prepared baking pan.
• Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
• Bake 30-35 minutes or until cake tests done.

SNACK CAKE

Steps:

• In a bowl, cream butter and sugar; beat in egg until light and fluffy. Combine flour, baking powder and salt. In another bowl, combine buttermilk and vanilla. Add dry ingredients to the creamed mixture alternately with buttermilk mixture; mix well. Fold in marshmallows and chips. Pour into a greased and floured 13x9-in. baking pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

THE SNACK CAKE

Steps:

• Make the cake. Make a mold that is the shape of half of a 3- to 4-inch wide spice jar. Rip aluminum foil into strips that are about 4 x 12 inches. Fold each piece in half so you have a double layer. Shape the foil around the spice jar and tuck it in the sides so that you have a half-cylinder mold that is as smooth as possible on the inside. Set it into a 9 x 13-inch baking dish and repeat until you have 12 little boat-shaped molds. Spray the inside of the molds with cooking spray. Preheat the oven to 350 degrees F.
• Combine the flour, baking powder, and salt in a mixing bowl and stir until thoroughly combined. Put the egg whites in a stand mixer bowl and beat with the wire whip attachment until the whites hold soft peaks. Gently transfer the beaten whites to another bowl and set aside. Rinse the mixer bowl and dry it thoroughly.
• Put the butter in the mixer bowl and beat with the paddle until the butter starts to get light and fluffy, about 1 minute. Add the sugar and beat again until fluffy, about 2 more minutes. Add the egg yolks and vanilla, and beat to combine.
• Add a third of the flour mixture to the mixer bowl, beat for a moment, then add half the milk and beat for a moment. Add one more third of the flour, beat, then the rest of the milk, then the rest of the flour. Make sure that the flour and milk are entirely incorporated. Then stir a third of the beaten egg whites into the batter. When that is fully incorporated, gently fold in the rest of the beaten egg whites.
• Use a pastry bag to pipe the batter into the prepared molds, filling each one just under halfway. Bake for 25 to 30 minutes, or until the cakes start to turn golden and a cake tester or toothpick, when inserted, comes out clean. Allow the cakes to cool entirely.
• Unwrap the foil from each cake, and use a knife to make a 2- to 3-inch cut in the bottom of each twinkie. The cut should go about halfway into each cake. Wash the pastry bag and the mixer bowl.
• Make the filling. Combine the shortening, butter, salt, powdered sugar, and vanilla in the stand mixer bowl. Beat with the paddle attachment until fluffy, about 3 minutes.
• Scoop the filling into a pastry bag and stick the tip into the cut at the bottom of each cake. Keep squeezing the pastry bag until the filling begins to leak out around the tip of the pastry bag. Then it's ready.

CHOCOLATE CHIP SOUR CREAM SNACK CAKE

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
• Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
• Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
• Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.