So, who has seen the 1-2-3 Cake! Recipe by The Hidden Pantry floating around on Pinterest? After seeing the pin, it sparked an idea for me. I cannot resist gifts in jars. Seriously. And this is such a simple recipe and cost-effective recipe!
I found these hermetic 2 oz. spice jars at World Market for 99 cents, and picked them up thinking I’d do a one-mug serving of layered cocoa in them. But then I saw this recipe, and knew what they were really destined for. :) I did some adjustment to the recipe size to make it fit the jar. And of course I made up a serving for myself as well (and, as usual, learned a few things in the process that I’m going to pass along to you).
What you’ll need:
2 oz. jar (or jars) – a 2 oz. jar comfortably holds 4 dry tablespoons.
One box angel food cake
One box of another flavor cake (I obviously chose chocolate)
A funnel (if you’re messy like me) and a 1 Tbsp. measuring spoon
Paper and twine or ribbon to attach your cooking directions
Now, why angel food cake? Because it contains egg whites. Angel food cake is the only cake you can just add water. So one of your mixes must be angel food. The other can be anything you like.
The original recipe tells you to mix your two cake mixes together really well before beginning. What I am going to tell you is to shake your mixes individually since they are so lovely when they’re layered. The point is, the ingredients DO settle in the boxes, and when you’re talking about measurements of tablespoons, getting too much powdered egg white or sugar in a scoop can really mess with the success of your final cake. (Oh yes, I learned this the hard way when my first sample cake was heavy on the egg, ew!) Now, I just removed my two mixes to individual airtight containers (with the intention that I can whip one of these together anytime) but if you’re not interested in layering, by all means, mix them together now.
Now, just layer it however you like. The easiest way is to do 1 Tbsp. of each mix in alternating layers, but you could get creative and do it however you like – smaller layers, different-sized layers, etc. You may find a funnel to be helpful if your jar has a narrow neck.
Then, print the directions:
Mix the contents of the jar with 2 Tbsp. + 2 tsp. water and mix thoroughly in a microwave-safe mug. Microwave on high for 1 minute 15 seconds to 1 minute 30 seconds. Cool and enjoy!
Why a mug? you may be wondering. Well, this mix expands a lot. The cake is light and spongy (much like you expect angel food cake to be). Since I wanted to show you how the cake itself turns out, I took some photos. The ramekin barely did the job (but it’s so much prettier than the inside of a mug). And yes, I decided to just turn it around for photos. :P
I also frosted it, because what’s cake without frosting? ;)
The result? Good, but not phenomenal. It is an excellent quick snack if you want a little something sweet – but I will warn you, it’s not quite like “real” cake, because it was spongy. But having tried it, I’m confident in giving it as a gift! Note – this serving size is really close to 210 calories, prepared. It will vary based on what mixes you use, but in case you’re keeping track, I can tell you that much, at least!
I link up to these great parties!