3 2 1 Cake Recipes

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!

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 cake mix combo and mix it with 2 tablespoons of water in a small micrwave safe bowl.
• 3. Microwave on high for 1 minute. Now you have your own instant individual little cake. (Get it? 3-2-1.....3 tblsp cake mix 2 tblsp water 1 minute in the microwave.....Okay I tried.)
• 4. Keep remaining cake mix stored in a ziploc bag and use whenever you feel like a treat. You can top each cake with a dollop of whipped cream and/or 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 and the other is your choice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In prepared pan, combine cake mix, oil, eggs, and water. Stir together until cake mix is moistened, breaking up any large lumps in the batter and spreading to cover bottom of pan. Spoon on pie filling to form strips evenly spaced over batter, but not too close to edge of pan. Gently fold batter over pie filling, creating a swirl pattern and spreading out to form an even layer.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• For the topping: Mix together the crushed pineapple and instant pudding. Refrigerate for 5 minutes, or until thickened. Fold in whipped topping, then spread over cooled cake. Keep refrigerated until ready to serve.

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
• Stir baking powder and salt into cake flour.
• In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
• Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
• In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.