More "Homemade" Easy Bake Oven Recipes

The girls have been baking up a storm with their Easy Bake Oven this week, using up some of the Duncan Hines white cake mix, I repackaged into individual servings, for them (you can read about that - here).

Here are three cakes, using two packages each, with slight modifications, or add-ins, that the girls particularly liked.

Rainbow Swirl Cake

6 tablespoons of white or yellow cake mix (any brand)

2 tablespoons of water

Red, yellow, and blue food coloring

2 greased easy bake oven pans (we found Pam cooking spray, worked better than shortening)

Frosting (see recipe below)

In a cereal sized bowl, mix together the cake mix, and water, until smooth.

Divide the batter evenly into six bowls.

Add one, or two drops of food coloring to the bowls, according to the colors of the rainbow.

Fill the two baking pans with half each of the cake batter, starting with a blop of red, then orange, yellow, green, blue, and purple.

Spread the batter evenly in the pans, with a quick swirling motion, with the back of a spoon.

Bake each cake for 12 minutes, in a preheated Easy Bake Oven.

Remove cakes from pans, allow to cool, and frost with butter cream frosting.

Butter Cream Frosting

Mix together 1/4 cup powdered sugar, 3/4 tablespoons softened butter, and 1/4 teaspoon milk.

Outrageous Orange Tea Cake

6 tablespoons white or yellow cake mix

2 1/4 tablespoons milk

1/4 teaspoon unsweetened orange Kool-Aid mix

Orange sugar to sprinkle over the top (1 tablespoon sugar, with 1 drop of red, and one drop of yellow food coloring, stir to remove clumps, allow to dry)

Sugar glaze frosting (just thin the frosting above, with a touch more milk)

2 greased, Easy Bake Oven cake pans

Mix the cake mix, and Kool-Aid together, and then stir in the milk, until there are no clumps.

Spread the batter evenly in the two greased pans.

Bake each cake for 10 minutes in a preheated Easy Bake Oven.

Frost, and sprinkle with your colored sugar.

Note: This cake is extremely orange tasting. My children loved it, but to my taste, I would say you could easily cut the Kool-aid added, down to 1/16 teaspoon.

Chocolate Cake with Chocolate Peanut Butter Frosting

6 tablespoons of white or yellow cake mix

2 tablespoons of water or milk

1/2 teaspoon unsweetened, baker's cocoa

2 greased Easy Bake cake pans

Chocolate Peanut Butter Frosting (see recipe below)

Mix the cake mix, and cocoa together in a cereal bowl. Stir in the milk, or water (milk might taste a little better, but water gives a fluffier texture, and is easier for younger children to measure out on their own).

Spread the batter evenly in the cake pans.

Bake each cake for 12 minutes.

Remove cakes from the pans, immediately after baking, and allow a couple of minutes to cool.

Frost, as normal for a large cake.

Chocolate Peanut Butter Frosting

Cream together 1 tablespoon chunky, or creamy peanut butter, 1/4 cup of powdered sugar, and 1/4 teaspoon of milk. Add additional milk, 1/4 teaspoon at a time, until you have the thickness you desire.

It's great to be a homeschooler.