Crazy Toffee Snack Cake

Sorce	Kurisu-chan
Ingridients	Cake Ingredients: 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teapoon salt 1 large egg 1 teaspoon vanilla extract 1/2 cup LAND O LAKES® Light Butter, melted 3/4 cup LAND O LAKES® Milk   Topping Ingredients: 1/2 cup all-purpose flour 1/2 cup firmly packed brown sugar 2 tablespoons LAND O LAKES® Light Butter, softened 1/2 cup milk chocolate English toffee bits*
Instructions	Heat oven to 350°F. Combine 1 1/4 cups flour, sugar, baking powder and salt in ungreased 8 or 9-inch square baking pan. Set aside. Combine egg and vanilla in small bowl with wire whisk. Make two indentations in flour mixture; pour egg mixture in one and 1/2 cup melted light butter in the other. Pour milk over all; mix well with fork until flour mixture is completely moistened. Combine all topping ingredients except toffee bits in small bowl. Sprinkle over batter. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with toffee bits. Cool completely.

Hershey's Special Dark Snack Cake Medley

Sorce	ggbenny
Ingridients
Instructions	Heat oven to 350*F. Grease and flour 13 x 9 x 2-inch baking pan. Prepare Cream Cheese Filling; set aside. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, eggs, vinegar and vanilla; beat on medium speed of mixer 2 minutes or until well blended. Pour 3 cups batter into prepared pan. Gently drop Cream Cheese Filling onto batter by heaping teaspoonfuls. Carefully spoon remaining batter over filling. Combine chocolate chips, coconut and nuts; sprinkle over top of batter. Bake 50 to 55 minutes or until wooden pick inserted into cake center comes out almost clean and cake starts to crack slightly. Cool completely in pan on wire rack. Cover; store leftover cake in refrigerator. Makes 12 to 16 servings. Cream Cheese Filling :   1/2 cup HERSHEY’S SPECIAL DARK Chocolate Chips 1 (8-ounce) package cream cheese, softened 1/3 cup granulated sugar 1 large egg 1/2 teaspoon vanilla extract Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Beat cream cheese and sugar in medium bowl until well blended. Beat in egg and vanilla. Add melted chocolate, beating until well blended.

Lemon Ginger Snack Cake

Sorce	SunN
Ingridients	Cake Ingredients: 1 1/4 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 1/2 teaspoons baking powder 1 teaspoon ground ginger 1/2 teaspoon grated lemon peel 1/4 cup LAND O LAKES® Sour Cream 1/4 cup milk 1 large egg 1/4 cup LAND O LAKES® Butter, melted Glaze Ingredients: 3/4 cup powdered sugar 1 tablespoon LAND O LAKES® Butter, melted 1 to 2 tablespoons lemon juice
Instructions	Heat oven to 375°F. Combine flour, sugar, brown sugar, baking powder, ginger and lemon peel in 8-inch square baking pan. Set aside. Stir together sour cream, milk and egg in small bowl with wire whisk. Make two indentations in flour mixture; pour egg mixture in one and 1/4 cup butter in the other. Stir until well mixed. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Meanwhile, stir together powdered sugar, 1 tablespoon butter and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake.

Lunch Box Snack Cake

Sorce	Jebong
Ingridients	Cake Ingredients: 3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 1/2 cup LAND O LAKES® Butter, softened 2 1/4 cups all-purpose flour 1 cup buttermilk* 2 large eggs 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 2 medium (1 1/2 cups) tart cooking apples, peeled, chopped Topping Ingredients: 1/2 cup chopped salted peanuts 1/4 cup granulated sugar 1/4 cup firmly packed brown sugar 1/2 teaspoon ground cinnamon
Instructions	Heat oven to 350°F. Combine sugar, brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 minute). Add all remaining cake ingredients except apples. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Stir in apples by hand. Pour into greased and floured 13 x 9-inch baking pan. Stir together all topping ingredients in small bowl. Sprinkle over cake batter. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean.

MIlk Chocolate Snack Cake

Sorce	LaSet
Ingridients
Instructions	Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with water. Stir in 1 cup morsels and nuts. Pour into greased 9-inch-square baking pan. Bake in preheated 350° F oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle remaining morsels over warm cake; let stand for 5 minutes or until morsels are shiny and soft. Spread evenly over cake. Cool completely.

Mix-In-The-Pan Chocolate Snack Cake

Sorce	Mystrix
Ingridients
Instructions	In an ungreased 8-inch square pan mix together flour, brown sugar, unsweetened baking cocoa, baking soda, and salt. Stir in water, oil, vinegar, and vanilla. Bake at 350*F for 35 to 40 minutes or until the center is set. Dust with powdered sugar.

Marble Snack Cake (Gluten-Free)

Sorce	GhostBikerLoneWolf
Ingridients	Cake Ingredients: 1 1/2 cups Gluten-Free Flour Blend (see below) 2 teaspoons gluten-free baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup LAND O LAKES® Butter, softened 2 large eggs 2 teaspoons gluten-free vanilla 2/3 cup milk 2 tablespoons granulated sugar 2 tablespoons unsweetened cocoa 2 tablespoons water   Frosting Ingredients: 1/4 cup LAND O LAKES® Butter, softened 1 1/2 cups powdered sugar 1/3 cup unsweetened cocoa 1/2 teaspoon gluten-free vanilla 2 to 3 tablespoons milk
Instructions	Heat oven to 350°F. Grease and flour 8-inch square baking pan. Set aside. Stir together flour blend, baking powder and salt in large bowl. Set aside. Beat 3/4 cup sugar and 1/2 cup butter in large bowl at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition. Place 1 cup batter into small bowl. Add remaining 2 tablespoons sugar, 2 tablespoons cocoa and water; stir until well mixed. Spoon 3/4 plain batter into bottom of prepared pan. Spoon chocolate batter over plain batter. Spoon remaining plain batter on top, allowing some of chocolate batter to show through. Swirl two batters together gently with knife or spatula for marbled effect. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Beat 1/4 cup butter in medium bowl at medium speed until creamy. Gradually beat in powdered sugar, 1/3 cup cocoa, vanilla and enough milk for desired spreading consistency. Frost cooled cake.

Mocha Snack Cake

Sorce	green Poem
Ingridients
Instructions	Heat oven to 350°F. Combine milk and coffee granules in small bowl; stir to dissolve. Set aside. Combine Soft Baking Butter with Canola Oil and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk mixture, egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa, baking powder and salt; beat until well mixed. Pour batter into greased 8-inch square baking pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. To serve, cut cake into squares; sprinkle each serving with powdered sugar.

Spicey Butterscotch Snack Cake

Sorce	Hikari_Netto
Ingridients
Instructions	Heat oven to 350°F. Lightly grease 13 x 9 x 2-inch baking pan. Beat butter and sugar in large bowl on medium speed of mixer until well blended. Add eggs and vanilla; beat well. Mix in applesauce. Stir together flour, cinnamon, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in butterscotch chips and pecans, if desired. Spread into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar or serve with whipped topping, if desired.

Spice SweetPotato Snack Cake

Sorce	Tweety
Ingridients
Instructions	Measure biscuit mix into large bowl; cut in butter. Add brown sugar, peel, cinnamon, salt, baking soda, ginger and cloves. Combine eggs, milk and mashed sweetpotato; add to dry ingredients and stir until well blended (some lumps will remain). Stir in nuts. Pour batter into greased 8 x 8 x 2-inch square baking pan. Top with Streusel Topping. Bake in 350*F oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Serve warm or cooled, cut in squares.