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3,2,1 cake recipe

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Jimbo View Drop Down
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    Posted: 05 May 2012 at 4:21pm
I just saw this on a friend's facebook page.
 
Sounds pretty cool, so I thought I'd share it.
 
Haven't tried it yet myself, but plan to.
 
******************************************************************************
 
Ok, my friend Mary A. sent me this recipe, It really works! Use a coffee cup. I tried a pyrex pudding cup, but it was too small.

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. Genius idea!
 
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - An...y Flavor
Makes 1 serving.
 
DIRECTIONS:
In a zip-loc 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 zip-loc 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.
 
Helpful Tips:
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!

TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!

NOTES:
The best thing is, you open both cake mixes into a gallon storage bag, one that 'zip locks' or 'self-seals', or a container that seals tightly, shake the two cake mixes to blend, then make the recipe

Storage of mix is simple, put it on a shelf. No need to refrigerate, since the mix is dry.
Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the eggs whites in it.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote bwestfall Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 4:35pm

I will definitely try this. As I live by myself, well, if you don't count the 2 dogs and 8 cats Tongue, I am always throwing food out because I can't eat it all or it goes bad before I do.  And if I make a cake/pie/dessert type item, I eat a little bit and take the rest to work so I don't eat too much.  Thanks

BTW, does anyone else have an issue with wasting bread?  I like really soft bread but always throw some out before it starts getting "tough"--this may not be right word.  Anyway, I just wish bread companies would sell half loaves, of course, then the birds would miss out on what I throw out.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Thor Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 4:51pm
I love the idea.  I'd been making cakes for a few years, but I found that I was eating an entire cake in about three days.  You know how it goes---there it sits, staring at you in the refrigerator...
 
So, maybe only making what I plan on eating would be better.
 
Here's another hint that works in a regular cake mix (and I assume would work here).  If you want a really tart lemon-y cake, instead of just adding water, use 1/2 water and 1/2 lemon juice.  You can get a nice-sized bottle of lemon juice at the Dollar Tree.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Thor Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 5:00pm
Originally posted by bwestfall bwestfall wrote:

 

BTW, does anyone else have an issue with wasting bread?  I like really soft bread but always throw some out before it starts getting "tough"--this may not be right word.  Anyway, I just wish bread companies would sell half loaves, of course, then the birds would miss out on what I throw out.
 
I rarely eat bread...so, when I buy a loaf, I keep it in the freezer and just take out a few slices at a time.  I'll either microwave it for a few seconds or just let it thaw out on its own.  Bread's so porous that it thaws out on its own within minutes.
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hootman Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 8:04pm
A local bread company here in Cincy sells half loaves.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Papa Lazarou Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 8:20pm
When I was little, I came up with an idea for "week" bread.
 
Ten (or 14, if you'd like) slices in a bag so you can make sandwiches each day of the week.
 
Actually, it's still not a bad idea...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tiz Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 10:30pm
Originally posted by bwestfall bwestfall wrote:

BTW, does anyone else have an issue with wasting bread?  I like really soft bread but always throw some out before it starts getting "tough"--this may not be right word.  Anyway, I just wish bread companies would sell half loaves, of course, then the birds would miss out on what I throw out.

No issue here. I rarely eat all eight hamburger or hotdog rolls. I  squeeze the loaves of  french bread at the deli to see how soft it is, too.   

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jimbo Quote  Post ReplyReply Direct Link To This Post Posted: 06 May 2012 at 2:36am
I am also an inveterate loaf squeezer.
 
"Pinched" quite a few in my time, too!!! Wink Big smile
 
Both soft & "not so soft" ones. Ermm
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Papa Lazarou Quote  Post ReplyReply Direct Link To This Post Posted: 06 May 2012 at 4:48am
I go crunchy all the time. I've even bought bags of those little oblong bread rolls (Like a hot dog...but it feels like actual bread, not airy pastry) and left them in a cupboard for a few days just to let them get firm crusts and slightly crunchy inside.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Thor Quote  Post ReplyReply Direct Link To This Post Posted: 06 May 2012 at 2:41pm
To me, bread just holds the actual food together so that you can eat it with your hands.  These days, I use flour tortillas to accomplish that.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Thor Quote  Post ReplyReply Direct Link To This Post Posted: 06 May 2012 at 2:47pm
Another cake tip.  If you want to use frosting, you can add flavor extracts to it.  This will add flavor but no more sweetness.  I like to add orange extract to chocolate frosting, or coconut extract to lemon frosting.
 
Orange extract can be gotten at the Dollar Tree.  But if you want coconut extract, you'll have to pay full price (like $3 or $4) at the supermarket for McCormick's products.
 
And, oh yeah---when you first mix the stuff in, it has an alcohol flavor.  But soon enough, that flavor goes away.  I dunno why.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MrTim Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2012 at 11:22pm
Tried this.  You can get away with using 3 spoons of water (OJ works good too) if you like it 'fluffier'....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jimbo Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2012 at 11:27pm
How about making a bigger cake by doubling the amount of powdered mix?
 
I'm wondering of you'd have to double the microwave time too?
 
I bet you could use just about any liquid, too.
 
Milk, sweet tea, soda pop, apple juice....
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote PaWolf Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2012 at 11:34pm
I wanna try 3-2-1 pudding/jello mix, using beer instead of water.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MrTim Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2012 at 11:53pm
I microwaved it the first time about 1:10.  Any longer and I would have had "ooh! burnt sponge cake!".  I didn't mix the whole of both boxes together, so I'll experiment later with AF:CM at 1:2 to see if it comes out different....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hootman Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2012 at 11:53pm
I'll go to Kroger and get a cake.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jimbo Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2012 at 11:56pm
Stick in the mud.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Thor Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2012 at 12:20am
Originally posted by Jimbo Jimbo wrote:

 
I bet you could use just about any liquid, too.
 
Milk, sweet tea, soda pop, apple juice....
 
 
 
I've made cakes with milk.  Doesn't do anything for the cake.  In fact, it makes it a bit drier, as it's not as wet as water.
 
But like I said, concentrated lemon juice adds a lot of flavor.  It can't be lemonade, though.  Does little.  Same with soda---not enough flavor to disburse throughout a cake.  You'll taste it, but it won't be real strong.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MrTim Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2012 at 4:54am
I tried cran-raspberry juice.  Gave it some flavor.
But, this stuff gets old quick (as in, tired of it.)  I do see it useful as a kid's party novelty though.  Make several batches & tint with food coloring (use white cake mix), then slap it together with some Cool-whip (or if you can make flat sheets, creme rolls.)  Just might save your ass if you forgot the kid's birthday cake, and have a panicked 10 minutes to throw something together....  Big smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jimbo Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2012 at 5:04am
Originally posted by MrTim MrTim wrote:

I tried cran-raspberry juice.  Gave it some flavor.
But, this stuff gets old quick (as in, tired of it.)  I do see it useful as a kid's party novelty though.  Make several batches & tint with food coloring (use white cake mix), then slap it together with some Cool-whip (or if you can make flat sheets, creme rolls.)  Just might save your ass if you forgot the kid's birthday cake, and have a panicked 10 minutes to throw something together....  Big smile
 
I suppose anything that you have to prepare & cleanup afterward gets a little tiring. Hell, I get tired of having to brew iced tea constantly, but I guzzle a half gallon a day at least, so I just keep doing it.
 
I suppose it you're a cake lover, the hassle is outweighed by the moist, warm deliciousness.
 
When I finally get around to trying it, I'm gonna do chocolate cake mix first (maybe brownie mix) & some chocolate pudding as a topping.
 
Chase it with YooHoo. Tongue
 
You may have guessed, I dig chocolate. Wink
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