Mom's Tote Cake for Picnics and Lunchboxes Recipe

Name: Mom's Tote Cake for Picnics and Lunchboxes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter (or shortening); 1 ½ cups brown sugar; 2 eggs; 2 ½ cups flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 teaspoon vanilla; 1 cup milk; 3 dozen miniature marshmallows (about 1 cup); ½ cup brown sugar; ½ cup chopped nuts

Servings: persons

½ cup butter (or shortening)
1 ½ cups brown sugar
2 eggs
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
1 cup milk
3 dozen miniature marshmallows (about 1 cup)
½ cup brown sugar
½ cup chopped nuts

1
Make cake:.
2
Preheat oven to 350 degrees F.
3
In large mixing bowl, cream brown sugar and butter.
4
Add eggs one at a time, mixing thoroughly.
5
Add dry ingredients alternately with milk and vanilla mixture, mixing thoroughly.
6
Pour cake batter into greased and floured 9x13- inch baking pan.
7
Make topping:.
8
Combine brown sugar sugar and nuts.
9
Sprinkle marshmallows over cake batter and sprinkle brown sugar and nuts on top.
10
Bake at 350 d F for 30 to 40 minutes.
11
Cool cake in pan before cutting.

1009

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup butter (or shortening), 1 ½ cups brown sugar, 2 eggs, 2 ½ cups flour, and more.

Yes, Mom's Tote Cake for Picnics and Lunchboxes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom's Tote Cake for Picnics and Lunchboxes

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