Best 8 123cake Mix Recipes

CLASSIC 1-2-3-4 CAKE (WITH VARIATIONS) RECIPE

Steps:

• Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans).
• Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers.
• Sift the flour with the salt and baking powder; set aside.
• Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition.
• Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat.
• Turn into the prepared pan(s).
• Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack.
• Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.
• For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake.
• If you made a layer cake, use your favorite frosting.

1...2...3...CAKE MIX

Steps:

• Take a box of angel food cake mix and a box of cake mix. Put both mixes in a zip lock baggie. Zip and mix together.
• Use microwave safe glass bowl. Put 3 Tablespoons of cake mixture in the bowl. Add 2 Tablespoons cold water. Mix and microwave on high for 1 minute. There is your one serving
• Use remaining mixture as needed. Get air out of zip lock bag and keep in dry cupboard.

123 EASY CAKE

Steps:

• 1. Combine the contents of the boxed cake mixes in a closeable plastic bag and shake. This is the BASIC MIX for the individual cake and can be stored for any last minute use.
• 2. To make individual cake: Combine BASIC cake mix and water in a small microwavable dish and stir. Microwave on HIGH for 1 min.
• 3. Ice with frosting or top with fresh fruit and/or whipped topping, for a refreshing treat.

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

Steps:

• 1. Combine the angel food cake mix (dry) with any flavor of regular cake mix (dry)...place in a ziploc bag. Shake to mix well. IMPORTANT...you must add angel food cake..do not use two regular cake mixes..one of the two mixes has to be the angel food cake mix.
• 2. In a small coffee mug..put 3 Tablespoons of dry cake mixture in the bottom of cup, then add 2 T. of water. Mix until blended..place in microwave for one minute.
• 3. Remove and cool completely, you may top with dollops of icing, whipped cream, nuts..etc. Use your imagination with the toppings.
• 4. This is the mixture just before placing in microwave.
• 5. It is about a 6 bite size dessert..without toppings..I loved it!
• 6. I did one in a fancy glass goblet...worked beautifully...nice when having guests over for dinner.

123 CAKE

Steps:

• In 9x13 pan, pour oil; covering bottom and sides.
• Add cake mix, pudding, water and egg. Mix with fork; moistening all dry ingredients.
• Pour in pie filling; swirl into mixture.
• Bake at 350 for 35 minutes, or until toothpick comes out clean.

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.

CAKE MIXES FROM SCRATCH AND VARIATIONS

Steps:

• For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
• Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
• Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
• Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
• Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
• Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.