Two Bowl Cake Recipes
TWO BOWL CAKE
I don't remember when I got this recipe, but it has been a favorite for years. It's quick, easy and makes a moist cake that keeps well.
Provided by Lenna Roe
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the flour, sugar, cocoa, soda, and salt--stir to mix well.
- In a large bowl combine water, oil, vinegar, and vanilla. Dump the dry ingredients into the water mixture and stir with a fork until smooth. DO NOT BEAT. Pour batter into an UNGREASED 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 29.3 g, Fat 6.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 202.4 mg, Sugar 16.8 g
PUNCH BOWL CAKE
This recipe was created when I was trying to use up leftovers. You can make it with cookies or bananas and pudding...anything goes!-Patricia Hardin, Seymour, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20-24 servings.
Number Of Ingredients 8
Steps:
- Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping., To assemble, cut the cake into 1-in. cubes; place half in a 5-qt. punch bowl. Top with half of the pudding mixture and half of the whipped topping mixture. Repeat layers. Sprinkle with additional pecans if desired. Cover and refrigerate until serving.
Nutrition Facts :
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