7 Microwave Cake Recipes

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Applesauce Cake
Devil's Food Cake
German Chocolate Cake
Pecan Carrot Cake
Pineapple Upside Down Cake
Pumpkin Spice Cake
Sour Cream Coffee Cake


Applesauce Cake

1/4 cup butter or margarine
1 cup brown sugar, firmly packed
1 cup sweetened applesauce
2 cups all purpose flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup raisins

Put butter in large micro proof mixing bowl and cook on HI for 45 seconds,
or until melted. Blend in brown sugar and applesauce. Stir in all
remaining ingredients until well blended. Pour into an 8 inch square micro
proof baking dish, greased on bottom only. Cook on HI for 7 minutes.
Rotate dish and cook on MEDIUM for 2 minutes, or until no longer doughy.
Cool in pan. When cool, frost with Cream Cheese Frosting.

Yield: 9 servings


Cream Cheese Frosting

1 package (3 ounce) cream cheese
2 tablespoons butter or margarine
2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 teaspoons milk

Put cream cheese and butter in small micro proof mixing bowl. Cook on HI
for 30 to 45 seconds until softened. Beat in sugar, vanilla, and enough
milk to make spreading consistency.



Devil's Food Cake

2 cups sifted all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening
2 cups sugar
1/2 cup cocoa
1 teaspoon vanilla extract
1/2 cup buttermilk
2 eggs, beaten

Grease bottoms of two 8 inch round micro proof cake pans. Line bottoms
with waxed paper cut to size. Set aside. In large bowl, sift together
flour, baking soda, and salt. Set aside. In separate large bowl, cream
shortening, sugar, cocoa, and vanilla until light and fluffy. Put 1 cup
water in 2 cup glass measure. Cook on HI for 2 1/2 minutes, or until water
boils. Stir water, buttermilk, and eggs into creamed mixture. Beat well.
Add all dry ingredients and beat until smooth. Pour batter equally into
prepared cake pans. Cook, one pan at a time, on low for 8 minutes. Rotate
pan one quarter turn. Cook on HI for 1 to 2 minutes, or until toothpick
inserted in center comes out clean Remove from oven. Let stand 5 minutes.
Invert onto cooling rack. Remove waxed paper. Let cool thoroughly before
frosting.



German Chocolate Cake

1 bar (4 ounces) German sweet chocolate
1 cup instant mashed potato flakes
1 1/2 cups sugar
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup dairy sour cream
4 eggs
1/2 cup chopped maraschino cherries

Break chocolate into large microproof mixing bowl. Add 1 cup water and
cook on HI for 2 minutes, or until chocolate is melted. Stir until smooth.
Stir in potatoes. Add all remaining ingredients except cherries. Mix with
electric mixer on low until moistened and then on medium for 3 minutes.
Scrape bowl occasionally. Fold in cherries. Generously grease a 12 cup
fluted microproof cake mold. Sprinkle with sugar; remove excess. Pour
batter into cake mold. Cook on HI for 12 to 14 minutes, or until toothpick
inserted in center comes out clean. Rotate dish twice during cooking. Cool
30 minutes before inverting on a cooling rack. Cool completely before
frosting. Yield: 12 to 14 servings



Pecan Carrot Cake

4 eggs
1 1/2 cups cooking oil
3 cups carrots cut in 1 inch slices
2 cups sugar, divided
2 teaspoons cinnamon
1 teaspoon salt
1 cup pecans
2 cups sifted all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda

Lightly oil 12 cup fluted microproof cake mold. Dust with sugar. Set
aside. Put eggs and oil in electric blender container. Blend on high.
While blending, add carrots. When carrots reach grated consistency, add 1
cup sugar, cinnamon, salt, and pecans. Blend until pecans are chopped. In
large bowl, sift flour, baking powder, baking soda, and remaining sugar.
Add blender ingredients. Stir. Pour into prepared cake mold and cook on
simmer or low for 15 minutes. Rotate dish one quarter turn at 3 to 4
minute intervals during cooking time. Cook on HI for 4 minutes. Rotate
dish one quarter turn. Cook on HI for 4 to 5 minutes, or until cake tests
done with toothpick. Let stand 10 minutes. Invert on cooling rack or
serving plate. Cool completely. Drizzle on Powdered Sugar Glaze or frost
with Cream Cheese Frosting.


Powdered Sugar Glaze

1 tablespoon butter or margarine
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/2 to 2 tablespoons milk
1/8 teaspoon salt

Put butter in 2 cup glass measure. Cook on Hi for 30 seconds, or until
melted. Add all ingredients. Start with 1 1/2 tablespoons milk. Add more
only if needed to get glaze consistency. Drizzle over cool cake.



Pineapple Upside Down Cake

3 tablespoons butter or margarine
1/2 cup brown sugar, firmly packed
1 can (8 1/4 ounce) sliced pineapple
6 - 10 maraschino cherries, drained
1 package (9 ounce) yellow cake mix
whipped cream

Put butter and sugar in 8 inch round micro proof baking dish. Cook on
simmer LO for 2 minutes, or until butter is melted. Stir and spread evenly
in bottom of dish. Drain pineapple and reserve juice. Arrange pineapple
slices atop brown sugar and butter mixture. Dot with cherries. Prepare
packaged cake mix according to directions, reducing required liquid by one
tablespoon. Substitute 1/3 cup pineapple juice for part of liquid. Pour
batter carefully into baking dish. Cook on simmer LO for 4 minutes. Rotate
dish 1/4 turn. Cook on simmer LO for 3 minutes. Rotate dish 1/4 again.
Cook on HI for 1 to 2 minutes, or until toothpick inserted in center comes
out clean. Cool for 5 minutes. Invert onto serving plate. Serve warm or
cold, topped with whipped cream.

Yield: 6 servings



Pumpkin Spice Cake

2 eggs
1 cup brown sugar, firmly packed
1/2 cup sugar
3/4 cup cooking oil
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup milk

Beat eggs in large mixing bowl; beat in sugars and oil. Stir in pumpkin
and vanilla. Stir in all remaining ingredients until smooth. Lightly oil a
12 cup microproof fluted cake mold. Sprinkle with sugar; remove excess.
Pour cake batter into prepared mold. Cook on HI for 9 1/2 to 10 1/2
minutes, or until toothpick inserted in center comes out clean. Rotate
dish once during cooking. Cool 30 minutes before inverting onto serving
platter. Cool completely and use Powdered Sugar Glaze; or cook cake in 12
by 8 inch microproof baking dish. Grease bottom only. Frost with Cream
Cheese Frosting



Sour Cream Coffee Cake

1/4 cup butter or margarine
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup dairy sour cream
Topping
1/3 cup brown sugar, firmly packed
2 tablespoons all purpose flour
1/2 cup chopped nuts
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons butter or margarine

Cream butter and sugar. Add eggs and vanilla; mix well. Sift together
flour, soda, and baking powder. Add to creamed mixture with sour cream.
Set aside. Mix topping ingredients until crumbly. Spread half of batter in
8 inch micro proof cake dish. Sprinkle half of topping mix over batter.
Carefully spread remaining batter and sprinkle with all remaining topping.
Cook on bake Medium for 4 minutes. Rotate dish one quarter turn twice
during cooking. Cook on Hi for 4 minutes, or until toothpick inserted in
center comes out clean. Let stand 3 minutes before serving. Serve coffee
cake warm.