Quick Prep Bowl Cakes
- 4 cups (1 L) water
- 1 (9 oz) pkg yellow cake mix (or 12/3 cups/400 mL from a regular-size pkg)
- 1 egg
- 1/2 cup (125 mL) cold water
- whipped topping and berries, optional
Combine 1 (9 oz) pkg yellow cake mix (or 1 2/3 cups/400 mL from a regular-size pkg) with 1 egg and ½ cup (125 mL) cold water in Classic Batter Bowl.
Cover and reduce heat to medium-low. Cook 15-17 minutes, or until cakes are firm to touch.
Using Chef’s Tongs, remove cakes to Stackable Cooling Rack; cool 10 minutes. To remove cakes, invert and carefully run releasing end of Cake Tester & Releasing Tool around rims of prep bowls. Top with whipped topping and berries; serve in bowls.
- 6 servings