Pepper Paints

Quarter Recipe 6/19 Snack’n Cake

All through elementary school Jimmy Schaffner brought snack’n cake for lunch. My mom never made snack’n cake. Nor did any other Mom I knew. So when I came across a recipe for Monkey Bar Snack’n Cake, I was thrust back to the 4th grade, in Sister Raymonds room, eyeing Jimmy’s moist, homemade with love by his Mommy, snack’n cake.

If his cake tasted anything like this yummy treat-that I serve my kids for breakfast-I know why he wasn’t sharing!

Monkey Bar Snack’n Cake

1/2 cup raisins

1 1/2 T dark rum or apple juice (I used 1 T maple syrup plus some water)

1 cup flour (I used 1/2 whole wheat pastry and 1/2 unbleached white)

1/2 t baking soda

1/2 t baking powder

1/4 t salt

3/4 cup packed brown sugar (I use Sucanant)

1/4 cup butter softened

1/2 cup mashed banana (I used more)

3 T buttermilk (or milk plus vinegar to sour)

1 t vanilla

2 lg egg whites

1/3 cup chopped walnuts (or more!) (I grind them fairly fine so no “I hate nuts protests”)

350 degrees

Combine raisins and rum in micro safe bowl. Zap on high for 1 minute, set aside

Combine dry ingredients, set aside

Beat butter and sugar on med till well blended, add bananas and next 3 ingredients-thru egg whites

Add flour mixture, beating till just combined

stir in raisins and nuts and I add chocolate chips (which I think makes it so good!)

Spread batter in 8 inch square greased pan

bake at 350 for 30 minutes or until golden

cool and can be sprinkled with powder sugar (I skip this because I add choc chips)

I double this and use a 9×13 glass pan

Tags: recipe