Archive for the ‘* Best Value $1 or Less per Serving’ Category
Cheese-topped Sandwich Stacks
March 25, 2021 Lee
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Cheese-topped Sandwich Stacks

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 194.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Broiler
  • Toaster

Ingredients
  

  • 4 English muffins, split and toasted
  • 8 slices bacon, cut in half, cooked, drained
  • 1½ cups Vegetable 1 Option
  • 250 grams Meat Option, (8 oz)
  • Vegetable 2 Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup milk
  • 1½ cups Cheddar cheese, shredded
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dry mustard

OPTIONS

Vegetable 1 - Use 1 Item

  • lettuce, shredded
  • bean sprouts
  • alfalfa sprouts

Meat - Use 1 Item

  • cooked ham, thinly sliced
  • cooked turkey, thinly sliced
  • roast beef, thinly sliced

Vegetable 2 - Use 1 Item

  • 8 slices tomato
  • 1 avocado, sliced
  • hot pickled peppers

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Instructions
 

  • Place toasted English muffin halves on a baking sheet, cut side up. Top each half with a slice of bacon, then with Vegetable 1, Meat, and Vegetable 2 Options.
  • In a 2 quart saucepan, mix together the Soup Option and milk. Place on medium heat, stirring occasionally until heated through.
  • To the saucepan, add the cheese, Worcestershire sauce, and dry mustard. Stir together and heat through until cheese is melted in.
  • Pour sauce evenly over muffins.
  • Broil muffins 4 inches from heat for 1-2 minutes or until tops start to brown.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Cheese Plus Sandwiches
March 18, 2021 Lee
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Cheese Plus Sandwiches

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 192.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Course Lunch
Cuisine American
Servings 8 servings

Equipment

  • Electric Mixer

Ingredients
  

  • 85 grams cream cheese, softened, (3 oz)
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g)
  • Seasoning Option
  • Bread Option
  • lettuce leaves
  • tomatoes, sliced
  • Protein Option
  • Garnish Option

OPTIONS

Seasoning - Use 1 Item

  • 1 tablespoon prepared horseradish
  • 1 tablespoon prepared mustard
  • 1 tablespoon jalapeno pepper, finely diced
  • ¼ teaspoon ground ginger

Bread - Use 1 Item

  • 8 slices pumpernickel
  • 8 slices rye
  • 4 pita rounds, halved
  • 8 slices whole wheat bread

Protein - Use 1 Item

  • 2 cans sardines, in oil or water, drained, (3¾ oz / 106 g each)
  • 8 slices cooked ham
  • 1 can red kidney beans, rinsed, drained, (15 oz / 425 g)
  • 8 slices cooked turkey

Garnish - Use 1 Item

  • red onion, sliced, separated into rings
  • dill pickle slices
  • avocado, peeled, diced
  • sliced peaches

Instructions
 

  • In a small bowl, beat cream cheese with electric mixer until smooth.
  • Beat in soup and Seasoning Option until well mixed.
  • Spread cheese mixture evenly onto one side of each Bread Option or inside of pita bread.
  • Top with lettuce, tomato, Protein and Garnish Options.
  • Serve as open-face sandwiches. Enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Rice Pudding
March 18, 2021 Lee
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Rice Pudding

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 217.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 4 hours
Course Dessert
Cuisine American
Servings 6 servings

Equipment

  • Dessert Dishes

Ingredients
  

  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • 4 cups milk
  • ½ cup Sweetener Option
  • Flavoring Option
  • Spice Option, ground
  • ⅓ cup dry white rice
  • Addition Option

OPTIONS

Sweetener - Use 1 Item

  • sugar
  • honey
  • brown sugar, packed
  • molasses

Flavoring - Use 1 Item

  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon peel, grated
  • 1 teaspoon vanilla extract, plus ½ teaspoon almond extract
  • 1 teaspoon orange peel, grated

Spice - Use 1 Item

  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger

Addition - Use 1 Item

  • ½ cup raisins
  • 1 can crushed pineapple, drained, (8 oz / 227 g), plus ¼ cup flaked coconut
  • ½ cup dates, chopped
  • ½ cup dried figs, chopped

Instructions
 

  • In a 4 quart saucepan, mix together the soup, milk, Sweetener, Flavoring, and Spice Options. Place on medium heat and bring to a boil, stirring constantly.
  • Once boiling, stir in the rice and reduce heat to low. Simmer uncovered for about 1 hour or until the rice is very tender and the mixture is thickened, stirring occasionally.
  • Stir in the Addition Option.
  • Pour into individual dessert dishes. Place dishes in the fridge until serving time, or at least 4 hours.
  • Serve and enjoy.

Notes

Low cost.
Shortcut: Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,DESSERTS
Spicy Vegetable Cake
March 18, 2021 Lee
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Spicy Vegetable Cake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 216.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 16 servings

Equipment

  • Tube Pan (10 inch)
  • Electric Mixer
  • Oven

Ingredients
  

  • 2 cups all-purpose flour
  • 1⅓ cups brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Spice Option, ground
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • ½ cup shortening
  • 2 eggs
  • ¼ cup Syrup Option
  • 1 cup Vegetable Option, shredded
  • ½ cup Addition Option
  • whipped cream, optional, for serving if desired

OPTIONS

Spice - Use 1 Item

  • 1 teaspoon allspice, plus 1 teaspoon nutmeg plus 1 teaspoon cinnamon
  • 1½ teaspoons ginger, plus ½ teaspoons clove plus ½ teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice, Shortcut

Syrup - Use 1 Item

  • molasses
  • honey
  • maple syrup

Vegetable - Use 1 Item

  • carrot
  • zucchini
  • sweet potato, peeled

Addition - Use 1 Item

  • raisins
  • flaked coconut
  • nuts, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease with butter and flour, a 10 inch tube pan.
  • In a large mixing bowl, add the flour, brown sugar, baking powder, baking soda, and Spice Option. Whisk together.
  • Add the soup and shortening. Beat with electric mixer on medium speed for 2 minutes, scraping sides and bottom of bowl.
  • Add the eggs and Syrup Option and beat for 2 more minutes.
  • Fold in the Vegetable and Addition Options.
  • Pour batter into the prepared pan. Bake for 1 hour or until toothpick inserted comes out clean.
  • Cool in the pan on a wire rack for 10 minutes.
  • Run a butter knife along the edges, turn out the cake onto a plate and allow cake to cool completely.
  • Slice and serve plain or topped with whipped topping. Enjoy.

Notes

Low cost.
Shortcuts: Condensed Tomato Soup, Pumpkin Pie Spice.
Variant: 1. Can also be baked in a 9x13 inch baking pan, same temperature and adjust time to 40-50 minutes.
* Best Value $1 or Less per Serving,DESSERTS
Souper Cheesecake
March 17, 2021 Lee
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Souper Cheesecake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 215.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Oven
  • Springform Pan (9 inch)
  • Electric Mixer

Ingredients
  

  • 1 cup Crumbs Option
  • ¼ cup butter, melted
  • 340 grams cream cheese, softened, (12 oz)
  • ⅔ cup sugar
  • 3 eggs
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • Flavoring 1 Option
  • Flavoring 2 Option
  • Topping Option

OPTIONS

Crumbs - Use 1 Item

  • graham cracker
  • zwieback
  • gingersnap
  • vanilla wafer

Flavoring 1 - Use 1 Item

  • 1 teaspoon lemon peel, grated
  • 2 teaspoons orange peel, grated
  • 1 teaspoon pumpkin spice, Shortcut
  • 85 grams semi-sweet chocolate chips, melted, (3 oz)

Flavoring 2 - Use 1 Item

  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 2 teaspoons vanilla extract
  • 2 tablespoons coffee liqueur

Topping - Use 1 Item

  • fresh strawberries
  • fresh blueberries
  • canned cherry pie filling
  • sweetened whipped cream

Instructions
 

  • In a small bowl, mix together Crumbs Option and melted butter.
  • Press crumb mixture into the bottom of a 9 inch springform pan to form an even layer. Set pan aside.
  • To a large mixing bowl, add the cream cheese and beat with an electric mixer at medium speed until smooth.
  • Add the sugar and beat until mixture is smooth, then add the eggs and beat until smooth.
  • Add the soup and Flavoring 1 and Flavoring 2 Options. Beat until mixture is well blended.
  • Pour mixture into prepared springform pan. Bake for 1 hour or until the egdes are puffed up and the center is set.
  • Cool completely in the pan on a wire rack. Place in the fridge until you serve.
  • Remove springform band, top with Topping Option.
  • Slice and serve, and enjoy.

Notes

Low cost based on number of servings.
Shortcuts: Condensed Cheddar Cheese Soup, Pumpkin Pie Spice.
* Best Value $1 or Less per Serving,DESSERTS
Three-fruit Cake Squares
March 15, 2021 Lee
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Three-fruit Cake Squares

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 213.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 15 servings

Equipment

  • Oven
  • Electric Mixer
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Spice Option
  • ½ cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • Flavoring Option
  • ½ cup apple, chopped
  • ½ cup Fruit Option
  • ½ cup Dried Fruit Option
  • powdered sugar, as needed

OPTIONS

Spice - Use 1 Item

  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice, plus ½ teaspoon ground ginger

Flavoring - Use 1 Item

  • 1 teaspoon lemon peel, grated
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract

Fruit - Use 1 Item

  • cranberries, chopped, fresh or frozen
  • pineapple, canned, crushed, drained
  • blueberries, fresh or frozen

Dried Fruit - Use 1 Item

  • dried apricots, chopped
  • raisins
  • dried figs, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease and flour a 9x13 inch baking pan.
  • In a mixing bowl, add the flour, baking powder, baking soda, and Spice Option. Whisk together and set aside.
  • In a large mixing bowl, add the butter and sugar. Beat with an electric mixer on medium speed until fluffy.
  • Add eggs one at a time and beat until smooth after each one.
  • Add the soup and beat for 1 minute, then add the Flavoring Option and beat for 1 minute.
  • Add ½ the flour and beat for 1 minute, then add the remaining flour and beat for 1 minute.
  • Stir in the apple, Fruit and Dried Fruit Options until just mixed.
  • Pour into prepared pan, bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
  • Dust with powdered sugar as desired.
  • Cut into squares, serve, and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,DESSERTS
Fruited Spice Cake Squares
March 15, 2021 Lee
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Fruited Spice Cake Squares

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 212.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 24 squares

Equipment

  • Oven
  • Sheet Pan (10x15 inch)

Ingredients
  

  • 1 box spice cake mix, 2 layer size, Shortcut
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • ½ cup water
  • 2 eggs
  • 1 cup Fruit Option
  • ½ cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon Flavoring Option
  • 3 tablespoons Liquid Option
  • 1 cup Topping Option

OPTIONS

Fruit - Use 1 Item

  • raisins
  • dried apricots, chopped
  • prunes, chopped

Flavoring - Use 1 Item

  • orange peel, grated
  • vanilla extract
  • lemon peel, grated

Liquid - Use 1 Item

  • orange juice
  • milk
  • apple juice

Topping - Use 1 Item

  • walnuts, finely chopped
  • granola
  • flaked coconut, toasted

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a 10x15 inch sheet pan with butter.
  • To a large mixing bowl, add the cake mix, tomato soup, water, and eggs, and mix according to the cake mix instructions.
  • Fold in the Fruit Option.
  • Pour batter into the prepared sheet pan.
  • Bake for 25-30 or until a toothpick inserted in the middle comes out clean. Place sheet pan on a wire rack and allow to cool completely.
  • To a medium size mixing bowl, add the butter and beat until creamy. Stir in the Flavoring and Liquid Options. Gradually add the powdered sugar, mixing until smooth after each addition.
  • Spread frosting on cooled cake.
  • Sprinkle with the Topping Option.
  • Cut into squares, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Homemade Spice Cake Mix, Condensed Tomato Soup.
* Best Value $1 or Less per Serving,DESSERTS
Saucepan Brownies
March 12, 2021 Lee
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Saucepan Brownies

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 210.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. I made these on 23 Mar 2021, these are excellent brownies, very easy to put together. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 brownies

Equipment

  • Oven

Ingredients
  

  • ½ cup butter, (1 stick / ½ block)
  • Flavoring Option
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g)
  • ½ cup Sweetener Option
  • 2 eggs, beaten
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup Addition Option

OPTIONS

Flavoring - Use 1 Item

  • 1 package semi-sweet chocolate chips, (12 oz / 340 g)
  • 1 package butterscotch chips, reduce butter to ¼ cup, (12 oz / 340 g)
  • 1 package white chocolate chips, (12 oz / 340 g)

Sweetener - Use 1 Item

  • sugar
  • brown sugar, packed
  • light corn syrup

Addition - Use 1 Item

  • pecans, chopped
  • coconut, flaked or shredded
  • pistachio nuts, hulled

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a 9x13 inch baking pan with butter or cooking spray.
  • To a 3 quart saucepan, add the butter and place on medium heat. Melt the butter then reduce heat to low.
  • Add the Flavoring Option and stir until fully melted. Remove from heat.
  • Using a spoon, beat in the soup, Sweetener Option, and eggs.
  • Stir in the flour and baking powder.
  • Stir in ¾ cup of the Addition Option.
  • Pour batter into the prepared baking pan and spread evenly. Sprinkle remaining ¼ cup of the Addition Option over the top.
  • Bake for 25-35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack until completely cooled.
  • Cut and serve. The recipes states 24 brownies if you prefer smaller ones, I simply cut the brownies into 12 pieces for large brownies, perfect. Enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cheddar Cheese Soup.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Oriental-style Soup
March 10, 2021 Lee
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Oriental-style Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 60.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 egg white
  • 250 grams Meat Option, (½ lb)
  • ¼ cup water chestnuts, finely chopped
  • 1 tablespoon cornstarch
  • 1 teaspoon soy sauce
  • ¼ teaspoon fresh ginger, finely minced or grated
  • 2 quarts water, (8 cups)
  • Vegetable 1 Option
  • 2 cans condensed chicken broth, (10½ oz / 298 g each), or 3¾ cups homemade broth
  • 1 soup can water, omit if using homemade broth
  • Vegetable 2 Option
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • ground pork
  • ground chicken
  • medium shrimp, raw, peeled, deveined, tails removed, finely chopped

Vegetable 1 - Use 1 Item

  • 1 cup celery, sliced
  • 1 cup carrot, julienned
  • 1 ounce dry bean vermicelli

Vegetable 2 - Use 1 Item

  • ½ cup peas
  • ½ cup water chestnuts, sliced
  • ½ cup snow pea pods

Garnish - Use 1 Item

  • spring onions, sliced
  • red radishes, sliced
  • fresh coriander sprigs

Instructions
 

  • In a small bowl, beat the egg white with a fork until foamy, then add the Meat Option, water chestnuts, cornstarch, soy sauce, and ginger root. Mix well.
  • In a 4 quart saucepan, add 2 quarts of water and bring to a boil on high heat. When boiling, drop the meat mixture by teaspoons (think small meatballs) into the water and reduce heat to a simmer.
  • When the meatballs rise to the surface, remove them with a slotted spoon and set them aside. Discard the water.
  • If using bean vermicelli for Vegetable 1 Option, cut threads into 2 inch lengths and place in a bowl. Add enough hot water to cover the threads and let soak for 15 minutes, then drain, and continue to next step. If using celery or carrot for Vegetable 1 Option, just continue to the next step.
  • Using the same saucepan used for the little meatballs, add the chicken broth and soup can of water, if using homemade broth, use 3¾ cups of broth and omit the water. Place on high heat and bring to a boil.
  • Add Vegetable 1 Option and reduce heat to low and simmer for 5 minutes.
  • Add Vegetable 2 Option and simmer 2 minutes.
  • Add the meatballs back to the saucepan and simmer until heated through.
  • Ladle into bowls, top with the Garnish Option, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Favorite Dream Cake
March 2, 2021 Lee
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Favorite Dream Cake

Recipe on product package.
I bought the Kroger store brand of Dream Whip, simply named Whipped Topping Mix and this recipe was on the back. This can be made with the name brand Dream Whip or a store brand of that product. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 10 servings

Equipment

  • Oven
  • Bundt Pan
  • Electric Mixer

Ingredients
  

BASE Recipe

  • 1 box cake mix, see options
  • 1 packet Whipped Topping Mix, (Dream Whip)
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract

CAKE MIX OPTIONS

Spice Cake

  • 1 box spice cake mix, Shortcut
  • 2 bananas, mashed

Yellow Cake

  • 1 box yellow cake mix, Shortcut
  • ½ cup orange juice
  • 2 teaspoons orange zest

Chocolate Cake

  • 1 box chocolate cake mix, Shortcut
  • 1 tablespoon instant espresso
  • 1 cup mini chocolate chips

Icing

  • 1½ cups powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions
 

For the Cake

  • Preheat your oven to 180° C (350° F). Grease a bundt pan with butter or cooking spray, and flour the pan as well.
  • I made the chocolate version of this and used my homemade cake mix for this. If using a boxed mix, just add that to a large mixing bowl.
  • To the mixing bowl, add the rest of the Base Recipe ingredients as well as any ingredients listed under the Cake Option you are making. Mix with an electric mixer for 2-3 minutes to fully mix everything, optionally you can just mix by hand, which is what I did this time.
  • Pour batter into the prepared bundt pan.
  • Bake for 35-40 minutes or until a toothpick inserted comes out clean. Remove from the oven and place on a rack to cool for 10-15 minutes.
  • Run a butter knife around the edge, plate plate upside down on the pan, invert the pan and the cake should drop out onto the plate. Allow the cake to cool completely.

For the Icing

  • Add the icing ingredients to a mixing bowl, and only use 2 tablespoons of milk to start with, add additional milk as needed for the consistency you desire.
  • Mix together the ingredients until the icing is smooth.
  • Drizzle over the cooled cake. I really liked the consistency this batch, makes the cake look like a snow capped chocolate mountain.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Spice Cake Mix, Yellow Cake Mix, Chocolate Cake Mix.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS