A B C 1 2 3 Cake Food

ONE-TWO-THREE CAKE

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.

1-2-3 MUG CAKE: A SINGLE-SERVING DESSERT IN A CUP

Steps:

• Pour both boxes of cake mix into a gallon sized sealable storage bag and shake to thoroughly combine the mixes.
• Put 3 tablespoons of the combined cake mix in a microwaveable coffee cup. Seal and set aside the remaining cake mix to enjoy 1-2-3 Cake another day.
• Add 2 tablespoons of water.
• Stir the water and cake mix together to form a batter. Be sure to scrape the bottom of the mug to get all the cake mix granules wet.
• Cook for 1 minute in the microwave.
• Be careful when you remove the hot cup from the microwave. The resulting cake will fill about half the cup and have a spongy appearance.
• Top with whipped cream and sprinkles. Enjoy this warm, delicious dessert!

1-2-3-4 CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 3 (9-inch) cake pans,.
• Using an electric mixer, cream butter until fluffy.
• Add sugar and continue to cream well for 6 to 8 minutes.
• Add eggs, 1 at a time, beating well after each addition.
• Add flour and milk alternately to creamed mixture, beginning and ending with flour.
• Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans.
• Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
• Do this several times to release air bubbles and assure you of a more level cake.
• Bake for 25 to 30 minutes or until done.
• Cool in pans 5 to 10 minutes.
• Invert cakes onto cooling racks.
• Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

A-B-C 1-2-3 CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 13X9 inch metal baking pan. In a large mixing bowl, combine the apples, carrots and bananas and sugar; mix well and set aside for 10 minutes. In the same mixing bowl then add the oil and vanilla until all is well combined and the sugar is dissolved. Combine the dry ingredients in a different large mixing bowl by sifting them together. Start with the flour, baking soda, cinnamon, nutmeg, allspice and salt. Stir the dry flour mixture into the apple-banana-carrot mixture, after well combined gently stir in the raisins and nuts. Pour into the baking pan; bake in the preheated oven for 45 to 50 minutes until a toothpick inserted comes out clean. Let the cake cool; cut into squares.

3-2-1 CAKE

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!

1-2-3 CAKE RECIPE - (4.5/5)

Steps:

• You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!!

1-2-3-4 CAKE

Steps:

• Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
• Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
• Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
• Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
• Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.

BASIC 1-2-3-4 CAKE

Steps:

• Grease and flour 3 (9-inch) cake pans.
• Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
• Bake for 25 to 30 minutes or until done.
• Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

THE EASY 1-2-3-4 CHOCOLATE MINI CAKES

Steps:

• Whisk everything together except for the chocolate chips.
• If the batter is too thick adding 1/2 a cup of milk would help.
• Heat your sandwich maker, when heated spoon the batter on each depression, sprinkle a few chocolate chips and close the lid.
• The mini-cakes will be ready in 3-4 minutes.
• Repeat the procedure till the batter is used up.
• Serve warm or at room temperature.
• Decorating the little cakes with jam &/cream would make it more appealing for kids' tea party.

LEMON 1-2-3-4 CAKE

Steps:

• Cream butter and sugar until very pale yellow.
• Beat at high speed until grain is gone.
• Then add egg yolks, one at a time, beating well after each addition.
• Add vanilla; beat well.
• Sift dry ingredients three times and add alternately with milk, just until mixed.
• In a separate bowl beat egg whites until stiff.
• Gently fold in stiffly beaten egg whites.
• Grease small angel food pan with Crisco or margarine.
• Bake at 325 F, approximately 1 hours 10 minutes.
• When cake in done, it bounces back when pressed.
• Cool upside down on cake rack.
• Run knife around edges of pan to loosen.
• OPTIONAL:.
• If you have a lemon, it is very good with the grated zest of the lemon added to the batter.