Duncan Hines Complete Cake Mix Magic Book Review

Title: Duncan Hines Complete Cake Mix Magic: 300 Easy Desserts Good as Homemade
Author: Jill Snider
ISBN: 978-0-7788-0422-2
Suggested Retail: $24.95
Paperback, 288 pages
Published Date: Sept. 31, 2012

Review:

I personally love the versatility of cake mixes. A few basic ingredients with a basic cake mix can create the cake or cupcakes pictured on the packaging or a tempting dessert.

Duncan Hines Complete Cake Mix Magic is a delicious collection of 300 recipes. Jill Snider shares tips on baking, frosting layer cakes, ways to finish cakes, basics on equipment, and even how to thaw cakes before sharing the recipe collection.

This book is great for a new cook or even one a bit more seasoned. The recipes seem straightforward and the ingredients used to combine with the cake mix should be pretty much all within reach of your own pantry or kitchen.

I am going to try and impress my scrapbooking friends with Candy Bar Cake in less than a few weeks. It looks gooey with the chocolate chips, caramels, and chopped pecans complimenting a devil’s food cake mix. Yum!

Duncan Hines Complete Cake Mix Magic goes far beyond the realm of single or multi-layer cakes. Ms. Snider shares how you can use a cake mix to create scrumptious coffee cakes, muffins, cookies, bars, cheesecakes, and even new creations with an angel food cake mix. Jill is also the author of Bake Something Great.

Here are a few recipes to try:

Cranberry Almond Coffee Cake, page 162, Holiday – Coffee Cakes

Don’t limit this cake to the holiday season. The tart cranberry taste and crunchy almond top are a hit year-round.

SERVES 12 TO 16

CAKE

2 cups fresh cranberries 500 mL

1⁄4 cup all-purpose flour 50 mL

1 package (18.25 oz/515 g) 1

white cake mix

3 eggs 3

11⁄4 cups water 300 mL

1⁄3 cup vegetable oil 75 mL

1⁄2 tsp almond extract 2 mL

TOPPING

3⁄4 cup sliced almonds 175 mL

1⁄3 cup packed brown sugar 75 mL

1⁄2 tsp ground cinnamon 2 mL

• Preheat oven to 350°F (180°C)

• 13- by 9-inch (3 L) cake pan, greased

1. Cake: In a small bowl, toss cranberries in flour to coat well. In a large mixer bowl, combine cake mix, eggs, water, oil and almond extract. Beat for 2 minutes on medium speed. Stir in floured cranberries. Spread batter evenly in prepared pan.

2. Topping: In a small bowl, combine almonds, brown sugar and cinnamon. Mix well. Sprinkle evenly over batter. Bake for 30 to 40 minutes or until a tester inserted in center comes out clean. Cool for

30 minutes in pan on a wire rack. Serve warm or cool.

Variation: Replace cranberries with fresh blueberries or raspberries.

TIP

• When cranberries are in season, buy a few bags for your freezer. Thaw slightly and pat dry before using.

Blueberry Muffins, page 176, Snack / Family Fav – Muffins

When available, wild blueberries are wonderful in muffins.

MAKES 18 MUFFINS

1 package (18.25 oz/515 g) 1

lemon cake mix

1⁄4 cup all-purpose flour 50 mL

1 tsp baking powder 5 mL

3 eggs 3

2⁄3 cup milk 150 mL

1⁄3 cup vegetable oil 75 mL

11⁄2 cups fresh blueberries 375 m

• Preheat oven to 375°F (190°C)

• One 12-cup and one 6-cup muffin tin, greased or paper-lined

1. In a medium bowl, combine cake mix, flour and baking powder. Stir to blend. In a large bowl, whisk eggs, milk and oil. Add dry ingredients, stirring just until blended. Fold in blueberries. Spoon batter into prepared muffin pans. Bake for 17 to 23 minutes or until set and golden.

Variations: Replace blueberries with cranberries. If lemon isn’t a favorite, try a white cake mix for another great taste.

TIPS

• Frozen blueberries, thawed and patted dry, can be used if fresh are not available. If blueberries are wet, toss with a spoonful of flour before mixing into batter.

• Keep a bag of baked muffins in the freezer and remove them as you need them. Thaw overnight at room temperature or in the microwave.

Disclosure: I received a copy of this book for this review. No other compensation was received. The thoughts and feelings expressed are my own.

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