Frank's Recipes! Easy Bake Oven Lemon Cake

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Easy Bake Oven Lemon Cake

For the cake:
1 cup sugar
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp unsweetened lemon-flavor drink powder (I imagine you can use any flavor or none at all.)
1/3 cup vegetable shortening (Crisco)
Water

For the frosting:
2 cup powdered sugar, sifted
3 tablespoon instant nonfat milk powder
6 tablespoon vegetable shortening

To make the cake mix:
In a medium bowl combine sugar, flour, baking soda, salt and lemon-flavored drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles cornmeal. Spoon about 1/3 cup in each of 10 Zip-Lock bags. Label with date and contents. Store in a cool, dry place. Use within 12 weeks.

To bake:
Preheat play oven following manufacturer's directions. Grease and flour miniature cake pan. In a small bowl, combine one container cake mix with 4 teaspoons water. Stir with a fork or spoon until blended and smooth. Pour mixture in a prepared pan. Bake as directed. Remove from oven, cool on a rack 5 minutes. Invert the cake on a small plate. When cool, frost, if desired.

To make the frosting mix:
In a medium bowl, combine the powdered sugar and milk powder. Stir with a wire whisk to blend. With a pastry blender, cut in shortening. Spoon about 1/3 cup in each of 8 Zip-Lock bags, label with date and contents. Store in a cool place. To mix frosting: Combine one package with about 3/4 teaspoon water. Stir with a spoon until smooth.

Makes 1/4 cup.