There is something about the late, cooler months that reignites my desire to spend afternoons baking. The measured and methodical approach oftentimes associated with baking can be therapeutic and encourages me to slow down and breathe– a very important thing to do as we near the craziness of the holidays. Sifting, whisking, frosting are all great fun but let’s be honest and say our favorite part about baking is licking the batter off the spatula.
As pleasurable and satisfying as it is to bake something from scratch, I often seek ways to streamline recipes not only to make them approachable but also to simplify my life. And that’s where Miss Jones Baking Co. comes in. I was thrilled to find their products and even more so knowing they are from my hometown, The Bay Area.
Miss Jones Baking Co. cake mix and frosting are certified organic, non-GMO, plant-based, responsibly sourced, and contains no artificial colors or flavors. [yusss!!!]
Miss Jones Baking Co. is hosting a Bake-it-Better Challenge this holiday season and will donate $1 to the San Francisco-Marin Food Bank for each entry into the contest. Once you submit your entry, you are eligible for the Grand Prize of over $1,000! Plus, the more treats you showcase, the more chances you have to win. Check out their contest page for the whole scoop.
This maple sheet cake is a little slice of heaven and ridiculously easy to throw together. To the vanilla cake mix, I added cinnamon, nutmeg, and ginger for warmth and spice. Instead of regular milk, I used evaporated milk for delectable richness. I dribbled in some maple extract to the vanilla frosting, spread it lavishly over the cake and scattered chopped chocolate toffee pieces on top. This tastes like a maple doughnut but better because sticky cake and toffee. So good.
- 1 box of miss jones baking co. vanilla cake mix
- 3 extra large eggs
- 1/2 cup evaporated milk
- 1/2 cup melted, unsalted butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 container of miss jones baking co. vanilla frosting
- 1 teaspoon maple extract
- chocolate toffee candy, chopped roughly
- preheat oven to 350 degrees. butter a 9×13 rectangular cake pan and put a sheet of parchment paper on the bottom with overhang on the sides.
- in a large bowl, combine miss jones. baking co. vanilla cake mix, eggs, evaporated milk, butter, cinnamon, ginger, and nutmeg. pour cake batter into pan, smoothing the top. bake for 23-25 minutes or until toothpick comes out clean. set to cool in the pan over a wire rack. carefully place cake on platter.
- put frosting, uncovered, into the microwave for 5-8 seconds to soften. scoop out into a medium bowl and mix in the maple extract. once cake has cooled, spread frosting on top. sprinkle chopped chocolate toffee pieces to finish.
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