Hot Fudge Puddding Cake

1 ½ c QUICK MIX
¼ c canola oil
1 t vanilla
½ c granulated sugar
¾ c brown sugar, firmly packed
2 T cocoa + ¼ c cocoa
¾ c chopped nuts
1 ½ c boiling water
½ c milk

Preheat oven to 350 degrees. In an unbuttered 8-inch square pan, combine QUICK MIX, oil, sugar, 2 T cocoa, nuts milk and vanilla. Blend well. Combine brown sugar and ¼ c cocoa in a small bowl. Add to boiling water and bring to a boil. Gently pour over top of cake mixture. Do not stir. Bake 35-40 minutes until edges separate from pan. Cool in pan 15 minutes before serving.

Carmel Pudding Cake

2 c QUICK MIX Brown Sugar Topping
½ c chopped nuts 1 c brown sugar
½ c brown sugar, firmly packed 1 T butter or margarine
1 c milk 2 c boiling water
1/3 c canola oil
½ c raisins if desired

Preheat oven to 375 degrees. Lightly grease an 8-inch square pan. In a medium bowl, combine QUICK MIX, brown sugar, raisins, & nuts. Mix well. Add milk & blend well. Pour into prepared pan. Prepare Brown Sugar Topping in a small bowl combining brown sugar, butter & boiling water. Blend. Gently pour over top of cake mixture without stirring Bake 30 to 40 minutes until cake springs back when lightly touched in center. Cool in pan 15 minutes before serving.

Quick Mix -- Equivalent to Bisquick

5 c white flour
3 ½ c whole wheat flour
1 t baking soda
1 T baking powder
1 ½ c instant nonfat dry milk
1 T salt
2 t cream of tartar

In a large bowl, sift together all dry ingredients. Blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of QUICK MIX.