1) Place the entire dry cake mix in a 1 gal zip lock bag. Add 4 oz (1/2 Cup) Dry Angel Food Cake Mix. Close bag securely. Knead, shake and tip bag upside down several times to blend mixes well.
2) When you want dessert, choose a 2 to 3 cup microwavable bowl. Add 6 level Tablespoons of dry mix to bowl. Add 4 Tablespoon water and blend well with a spoon. Scrape batter from the upper edge of the bowl back down onto the batter. If you wish, you could add ten chocolate chips or 6 - 8 raspberries, blueberries, strawberries, mandarin oranges or pineapple tidbits on top - just be sure the fruit is drained. (Or for more flavor, you could use pineapple juice or mandarin juice in place of the water.) Put the bowl in the microwave and bake on high for 2 min.
When finished, touch top of cake in center of bowl with a finger tip to be sure it springs back - if the cake does not spring back, microwave for 15 seconds more.
If eating the cake out of the bowl, allow to cool for five minutes. To hasten cooling, run a knife tip around the edge of the cake - put a small plate on top and turn it over so the cake comes out onto the plate. Serve with ice cream, whipped cream, frosting or fruit.
The ingredients for this large serving can be cut in half and baked in microwave for 1 minute.
A bigger cake can be made by increasing the mix by 3 Tablespoons and 2 Tablespoons water - increase baking time 1 more minute (to 3 minutes).
3. PUDDING CAKE VARIATION:
Place the ingredients of a cook & serve pudding mix of your flavor choice (vanilla, chocolate, butterscotch, lemon) in a small zip lock bag. (Do not use instant pudding mix) Be sure the mix already contains sugar, such as JELL-O Brand. Add an additional 1/3 cup of sugar. Close bag and blend well by shaking and kneading.
Mix a serving of cake as explained in 2) above.
Sprinkle 3 level Tablespoons of dry pudding mix evenly over entire top of cake batter. Gently drizzle 5 Tablespoons of very hot tap water over the pudding mix. Bake in microwave for 3 minutes on high. The pudding will be on the bottom. Cool five minutes before eating from the bowl. For quicker cooling and a nicer presentation, loosening the cake edges with the tip of a sharp knife. Place a small plate over the bowl and turn the plate and bowl upside down - the cake should release and fall onto the plate. The cake will be on the bottom with a nice topping of pudding.
4. Upside Down Cake: Let's say you want to make a pineapple upside down cake. Spread two to three tablespoons of crushed pineapple over the bottom of the baking bowl. In a seperate bowl, mix the cake batter (lemon or vanilla) as directed in 2) above. Pour the batter over the fruit in the baking bowl. Mix and top with the pudding mix (lemon or vanilla) as directed in 3) above. Add 1 additional minute for baking in the microwave (3 minutes total). Allow the cake to cool for three minutes before unmolding it upside down onto a plate. Other fruits to use include chopped apple, sweet cherries, blueberries, raspberries and rhubarb. It would be best to cook the apple or rhubarb in the microwave for 1 minute with one - two teaspoons of sugar to soften it first - this can be done in the cake baking bowl before adding the batter.
The angel food provides egg whites for the cake mix. For a richer cake, add a dollop (about 2 tsp) of soft butter, oil, or dairy sour cream to the batter.This is almost fool-proof and lots of fun for kids to do with an adult's help. The bowl is very hot when it comes from the microwave, so be sure to use mitts to remove it. So many flavors to try: Spice, Vanilla, Lemon, Chocolate, German Chocolate, Carrot, Lime - be adventuresome - there is nothing to lose! Add a small amount of chips, nuts and fruit to the batter. If placed on top of the batter the added ingredients will be suspended in the finished cake. If you place chocolate chips in the batter during mixing, they will go to the bottom. If you tip the cake upside down the chocolate can be spread over the cake like a frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Lg Serving (0g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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