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Duncan Hines Microwave Cake recipe

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jerry i h May 4, 2012 08:58 AM

This recipe has been disseminated far wide on the internet. I tried it, and wish to state, for the record, that it works. The recipe is here:
http://duncanhines.com/recipes/cakes/...
Basically, you take one box of Duncan Hines ANGEL FOOD CAKE MIX WHITE and another boxed cake mix of any variety. Mix the 2 thoroughly, then store in an airtight baggie or container. It MUST be that particular boxed cake mix.
You mix 3 tablespoons of the mix and 2 tablespoons of water, zap for 1 1/2 minutes in a 700 watt microwave oven (the instructions say 1 minute for a 1100 watt oven, but mine is 700 watts, so not sure if this is correct for 1100).
I used an 8 oz coffee mug, zap 90 seconds, allow to sit for 15 minutes (very important). At the end, I was able to carefully tip out the cake from the mug onto a plate. I got something about the size of a cupcake. The texture was on the spongy side, kinda like those hot-milk-sponge-yellow-cake things you get at chinese dim sum shops.
Yes, recommend you try it: it will not fail; best of all, it will still be warm when you eat it.

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  1. Antilope RE: jerry i h May 4, 2012 08:06 PM

    This sound good, I will have to try it. I've been making a Microwave brownie in a mug that comes out really well.

    6 Replies
    1. re: Antilope
      j
      jerry i h RE: Antilope May 5, 2012 06:31 AM

      share?

      1. re: jerry i h
        r
        randyjl RE: jerry i h May 5, 2012 06:57 AM

        Yes, it works, but tastes nasty!

        1. re: jerry i h
          Antilope RE: jerry i h May 5, 2012 11:26 AM

          Microwave Chocolate Brownie in a Mug

          This makes a delicious brownie for one in about a minute.

          2 Tbs water
          2 Tbs butter, softened
          1/4 tsp vanilla extract
          4 Tbs all purpose flour
          4 Tbs granulated sugar
          2 Tbs unsweetened cocoa powder**
          dash salt

          In a 12 oz coffee mug, add water, butter and vanilla. Whisk well with a fork.
          Add flour, sugar, unsweetened cocoa powder and salt, whisk well to mix all ingredients.

          Microwave for 60 to 90 seconds. Center should be slightly molten. Enjoy with a spoon. Careful brownie will be hot. Good with a tablespoon of vanilla ice cream on top.

          **I used an 1100 watt microwave. 60 seconds makes a molten center brownie. 75 seconds make a uniformly done brownie. Don't use sweetened cocoa powder, it makes a gloppy mess and doesn't work for some reason.

          1. re: Antilope
            j
            jerry i h RE: Antilope May 5, 2012 02:11 PM

            thanks. I will try your recipe: it becomes much more valuable commercially if it comes up as molten cake: I got famous, not to mention a job, because I figured out how to make molten cake from the dessert station in a restaurant.
            when the cooking time is done how long do let it sit, or do you serve immediately?

            1. re: jerry i h
              p
              pine time RE: jerry i h May 5, 2012 02:22 PM

              One suggested addition: spoonful of roasted or instant espresso powder. Really good.

              1. re: jerry i h
                Antilope RE: jerry i h May 5, 2012 03:42 PM

                Never have let it sit. We have just consumed it as it came out of the microwave.

        2. greygarious RE: jerry i h May 5, 2012 01:02 PM

          I'm sure than Duncan Hines would like you to believe that only their product will work, but there have been several "cake in a mug" microwave recipes circulating online. This one has a lava cake consistency: In a 10-oz or larger mug, put 4T flour, 3T sugar, 1.5T cocoa powder. Stir well, Add an egg, 3T milk, 3T oil, and a few drops of vanilla. Stir thoroughly, then microwave on high 3 minutes.

          I have used it as a springboard, omitting the cocoa powder and subbing other flavorings. I like using almond meal, almond extract (in addition to the vanilla), and diced fresh or canned fruit like peach or apple. It's a little simpler to just use boxed mix, but the trade-offs are increased net cost and all those artificial ingredients and preservatives, plus the fact that you are then obligated to use the entire package that way unless you've carefully calculated decreases in order to be able to bake the remaining mix as a single cake.

          1. m
            Mayor of Melonville RE: jerry i h May 5, 2012 04:15 PM

            Pantry ingredients can be used successfully here, a particular box mix is not required. My wife makes microwave cakes (resembling souffles) from flour, sugar, cocoa, milk and a few other things. Nothing magical about it.

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