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Recipe: Microwave Chocolate Cake And Mix
Similar Categories: Microwave, Chocolate, Cake, Mix
as published in the Newton Kansan, Feb. 27, 2001
Microwave Chocolate Cake Mix
Micro-Minute by Mr. Food
Makes about 7 cups
3 cups sugar
2 cups all-purpose flour
2 cups baking cocoa
1 1/2 teaspoons baking powder
1. Combine all ingredients in a large resealable plastic bag (or a
large bowl); seal bag. Shake or mix until ingredients are thoroughly
combined.
2. Store mix in plastic bag or in a tightly covered container.
Shake or mix well before using in microwave chocolate cake or cupcake
recipe.
Microwave Chocolate Cake
Makes about 8 servings
2 cups microwave chocolate cake mix
2 eggs
1/2 cup mayonnaise
1/2 cup milk
Frosting (optional)
1. In a large bowl, combine the cake mix, eggs, mayonnaise and
milk; stir until well blended. Pour mixture into a 9-inch round
microwaveable cake dish coated with nonstick cooking spray.
2. Microwave at medium (50 percent) for 9 minutes, turning once.
3. Turn dish; microwave at high (100 percent) for 3 minutes more,
or until a wooden toothpick inserted 1 inch from edge comes out
clean. Cool in dish, and frost if desired.
Please note that cooking time for recipe is based on full power (600-
to 700-watt) microwave ovens.
If you thought baking in a microwave oven was virtually impossible,
think again. I had my doubts, too, yet today's microwave ovens make
baking not only possible, but oh-so easy and quick -- without heating
up our kitchens.
Features have been introduced that make the new microwave ovens work
for practically all our baking needs. Built-in rotating turntables
turn out evenly baked items. They work great!
Higher wattage and constant, even heating make the biggest difference
in microwave baking. A new microwave oven that really impressed me
features what is called "inverter" technology. This innovation by
Panasonic is designed to heat items at a constant rate rather than
cycling on and off, as is the case with conventional microwave ovens.
That makes for baked goods with higher, "oven-baked" volume.
All these advances are really helpful to us, meaning we can finally
use our microwave ovens to prepare baked goods with better finished
texture and overall quality. Here are some tips to use while
experimenting with converting your favorite traditional baking
recipes to easier microwave versions:
Liquids: Use less moisture in microwave recipes. Start by cutting
the liquid by one-fourth, then make adjustments from that point to
determine the exact amount of liquid necessary for a particular
recipe.
Cooking time: Generally, microwave baking takes a quarter of the
time required in a standard oven. Say your cake bakes in a standard
oven for one hour; test it after just 15 minutes in the microwave,
then work from there.
On the level: Don't bake everything on high power. Lowering the
power will help keep food from developing a rubbery consistency and
will also keep food edges from drying out.
If all this experimenting makes you feel like you're back in science
class, don't worry -- this time it's fun, and tasty, too! If you want
to learn to make your family's favorites in the microwave, all you
have to do is make a few changes here and there and, before you know
it, you'll be making everything in a fraction of the usual time. And
you know what everybody says about saving time:
Microwave Chocolate Cake Mix
Micro-Minute by Mr. Food
Makes about 7 cups
3 cups sugar
2 cups all-purpose flour
2 cups baking cocoa
1 1/2 teaspoons baking powder
1. Combine all ingredients in a large resealable plastic bag (or a
large bowl); seal bag. Shake or mix until ingredients are thoroughly
combined.
2. Store mix in plastic bag or in a tightly covered container.
Shake or mix well before using in microwave chocolate cake or cupcake
recipe.
Microwave Chocolate Cake
Makes about 8 servings
2 cups microwave chocolate cake mix
2 eggs
1/2 cup mayonnaise
1/2 cup milk
Frosting (optional)
1. In a large bowl, combine the cake mix, eggs, mayonnaise and
milk; stir until well blended. Pour mixture into a 9-inch round
microwaveable cake dish coated with nonstick cooking spray.
2. Microwave at medium (50 percent) for 9 minutes, turning once.
3. Turn dish; microwave at high (100 percent) for 3 minutes more,
or until a wooden toothpick inserted 1 inch from edge comes out
clean. Cool in dish, and frost if desired.
Please note that cooking time for recipe is based on full power (600-
to 700-watt) microwave ovens.
If you thought baking in a microwave oven was virtually impossible,
think again. I had my doubts, too, yet today's microwave ovens make
baking not only possible, but oh-so easy and quick -- without heating
up our kitchens.
Features have been introduced that make the new microwave ovens work
for practically all our baking needs. Built-in rotating turntables
turn out evenly baked items. They work great!
Higher wattage and constant, even heating make the biggest difference
in microwave baking. A new microwave oven that really impressed me
features what is called "inverter" technology. This innovation by
Panasonic is designed to heat items at a constant rate rather than
cycling on and off, as is the case with conventional microwave ovens.
That makes for baked goods with higher, "oven-baked" volume.
All these advances are really helpful to us, meaning we can finally
use our microwave ovens to prepare baked goods with better finished
texture and overall quality. Here are some tips to use while
experimenting with converting your favorite traditional baking
recipes to easier microwave versions:
Liquids: Use less moisture in microwave recipes. Start by cutting
the liquid by one-fourth, then make adjustments from that point to
determine the exact amount of liquid necessary for a particular
recipe.
Cooking time: Generally, microwave baking takes a quarter of the
time required in a standard oven. Say your cake bakes in a standard
oven for one hour; test it after just 15 minutes in the microwave,
then work from there.
On the level: Don't bake everything on high power. Lowering the
power will help keep food from developing a rubbery consistency and
will also keep food edges from drying out.
If all this experimenting makes you feel like you're back in science
class, don't worry -- this time it's fun, and tasty, too! If you want
to learn to make your family's favorites in the microwave, all you
have to do is make a few changes here and there and, before you know
it, you'll be making everything in a fraction of the usual time. And
you know what everybody says about saving time:
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