By Kevin Williams
It might surprise you to think of an Amish cook using a boxed cake mix. It shouldn’t. The widespread proliferation of prepared and processed foods that began in earnest in America after World War II didn’t leave the Amish untouched. Many Amish cooks keep scratch-made mixes on hand but, think about it, you’re a harried Amish mom with 10 kids, if you can cut a corner here and there, why not grab a box of cake mix? And many do. But, true to culinary form, many Amish cooks do inventive things with these mixes. Now, if you aren’t sold on boxed mixes, The Amish Cook herself weighed in on the topic recently. She gives her thoughts on the popularity of mixes with the Amish and a recipe for your own homemade version. Click here. So here are 5 recipes that use a box of cake mix you have in your pantry:
GERMAN BAPTIST CAKE MIX COOKIES: Man, I had some of these at a German Baptist gathering and they were really, really good. Click here to try.
EASIEST CHOCOLATE CARAMEL CAKE EVER: Can’t remember where this came from, heck, it may have not even come from an Amish cook,but it is good. Click here.
HOMEMADE TWINKIES: This is an awesome recipe that comes from an Amish woman in Oklahoma. Click here to enjoy!
STRAWBERRY WHITE-CAKE JELLO CAKE: This is a delicious staple at many Amish gatherings!
CAKE MIX CINNAMON ROLLS – Ouch, now this one is not one I am happy to see gain in popularity in Amish kitchens, but in some places it is. These are “cake mix cinnamon rolls” and, wow, I’d miss the homemade, scratch versions that most Amish cooks still make. But here is a recipe for cake mix cinnamon rolls if you want to try them!:
- 1 1/4 cups warm water (105°F to 115°F)
- 1 package (2 1/4 teaspoons) regular active dry yeast
- 1 box yellow cake mix
- 2 1/2 to 3 cups all-purpose flour
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1teaspoon ground cinnamon
- 1 bar cream cheese
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Grease 13×9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
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In small bowl, mix warm water and yeast; let stand 5 minutes.
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In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
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Gently punch down dough, and then reshape into ball. Let rest a few minutes. Meanwhile, melt butter in small bowl, and set aside to cool. In another small bowl, mix brown sugar and cinnamon.
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On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon-sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
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Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
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Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting. Serve warm or at room temperature.
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