3-2-1 CAKE
3 ingredients, microwavable, GOOD! I found this recipe somewhere, but I go to SO many recipe sites, I can't remember where. This is a VERY easy, VERY good, VERY quick, single serve cake! Your choice of flavors. I prefer Chocolate! The 3-2-1 comes from 3 tablespoons cake mix, 2 tablespoons water and 1 minute in the microwave. You can make it a little bigger by adding more cake mix and a little more water to cake battter consistency. I made this for the hubby and he loved it! Going to try other flavor cake mixes with it too. Made the chocolate cake and topped it with sliced sugared strawberries! Whipped cream, ice cream and toppings, even icing would be good toppers!
Provided by Chef Bronco
Categories Dessert
Time 8m
Yield 24-30 small cakes, 24-30 serving(s)
Number Of Ingredients 4
Steps:
- Mix Angel Food cake mix and your choice flavor cake mix (I used devils' food).
- Put both in zip lock bag and mix well.
- When ready for your quick cake snack attack, take 3 tablespoons cake mix.
- Put in microwavable small ramekin or bowl.
- Mix in 2 tablespoons water; mix well.
- Microwave on high, 1 minute.
- Cool and top with whipped cream or icing of your choice or just eat it plain.
- Just enough for that quick fix, snack attack!
- Prep time includes opening and mixing the cake mixes in zip lock bag and measuring out mix and water and mixing together.
- ENJOY!
3 2 1 CAKE!!!!
These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have and without all the fuss of making a big cake. This recipe is called 3, 2, 1 Cake because all you need to remember is 3 ingredients.
Provided by Valeree Dunbar
Categories Cakes
Time 15m
Number Of Ingredients 5
Steps:
- 1. Mix the 3 Tablespoons of cake mix with the 2 Tablespoons of water. pour into a microwave safe cup or container. Cook in microwave for 1 minute. Top with Cool Whip or your favorite frosting.
AMAZING 3-2-1 CAKE
One of my girlfriends e-mailed me this recipe. This recipe is called 3,2,1 Cake because all you need to remember is; 3 level tablespoons mix, 2 tablespoons water, 1 minute in your microwave.Try various flavors of cake mix like strawberry,red velvet, carrot, lemon, pinepple, orange, etc. Just remember that one of the mixes has to...
Provided by Norma DeRemer
Categories Cakes
Number Of Ingredients 3
Steps:
- 1. In a ziploc bag, combine the two cake mixes together and mix well.
- 2. For each individual cake serving, take out 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container or bowl.
- 3. Microwave on high for 1 minute. Remove from microwave and top with fruit or whipped topping and you have your own individual little cake.
3, 2, 1 CAKE
These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. This recipe is called 3, 2, 1 Cake because all you need to remember is: 3 tablespoons mix, 2 tablespoons water, 1 minute in the microwave! Saw...
Provided by penny jordan
Categories Cakes
Number Of Ingredients 4
Steps:
- 1. In a Ziploc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake! Keep remaining cake mixture stored in the Ziploc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit. *Try various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. *Just remember that ONE of the mixes HAS TO BE ANGEL FOOD MIX; the other is your choice. *The flavor possibilities are endless!
3-2-1 MICROWAVE MUG CAKE
3-2-1 Microwave Mug Cake is made with only two main ingredients and water. It whips up in minutes and is the perfect single serving dessert!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 6m
Number Of Ingredients 4
Steps:
- Pour both dry cake mixes into a gallon-size Ziploc bag.
- Zip it up tight and begin to shake it well to make sure cake mixes are combined thoroughly.
- To prepare: In a microwave-safe mug (you do not need to grease the mug), combine 3 tablespoons of the combined cake mixes with 2 tablespoons of water.
- Stir well until completely combined. Batter will get foamy as you stir.
- Then microwave for one minute. Top with frosting, if desired.
Nutrition Facts : Calories 282 kcal, Carbohydrate 61 g, Protein 3 g, Fat 2 g, Sodium 542 mg, Sugar 41 g, ServingSize 1 serving
MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!
Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days - that's unheard of! This is THE Vanilla Cake recipe for all occasions - from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake ... the possibilities are endless.....Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.
Provided by Nagi
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
- Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
- Whisk flour, baking powder and salt in a large bowl. Set aside.
- Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
- With the beater still going, pour the sugar in over 45 seconds.
- Then beat for 7 minutes on speed 8, or until tripled in volume and white.
- Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
- Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
- Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
- Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
- Pour batter into pans.
- Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
- Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
- Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
- Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
- Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
- Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
- Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).
Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
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