For snack cake mix:.

In a large bowl, combine all ingredients for snack cake mix. Stir with a wire whisk until blended. Divide mixture evenly into six 2 1/2 cup containers with tight-fitting lids, about 2 1/4 cups each. Seal containers. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes 6 packages or about 13 1/2 cups Snack Cake Mix.

Carrot snack cake:.

1 package Cake Mix (from above recipe).

1 egg ( slightly beaten).

1/3 cup vegetable oil.

1 cup grated carrots.

3/4 cup orange juice.

1 teaspoon ground cinnamon.

1/2 cup chopped nuts.

Preheat oven to 350°F (175°C). Pour Snack Cake Mix into an ungreased 8 or 9 inch square baking pan. In a medium bowl, combine egg, oil, carrots, orange juice and cinnamon, beating with a fork to blend. Stir into Snack Cake Mix until blended. Stir in nuts. Bake 35 to 45 minutes until a wooden pick inserted in center comes out clean. Prepare frosting; set aside. Cool cake on a rack. Spread frosting evenly over cooled cake. Makes 9 servings.

Cream Cheese Frosting:.

3 Tablespoons butter or margarine, softened.

1-3 ounce package cream cheese, softened.

1 2/3 cups powdered sugar, sifted.

1/2 teaspoon vanilla extract.

In a small bowl, cream butter or margarine and cream cheese until light and fluffy. Beat in powdered sugar and vanilla until smooth.

Banana-Walnut Snack Cake:

1 package cake mix (see above).

1 egg.

1/3 cup vegetable oil.

1/2 cup mashed (ripe banana).

1/2 cup buttermilk (milk, or water).

1/2 cup chopped walnuts

Preheat oven to 350°F (175°C). Pour snack cake mix into an ungreased 8 or 9 inch square baking pan. In a small bowl, combine remaining ingredients, beating with a fork to blend. Stir into snack cake mix until blended. Bake 30 to 35 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack. Makes 9 servings. Place a paper doily on the hot cake, dust with powdered sugar, then remove the doily.