“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
54
Mix
all
ingredients
with
a
whisk,
bake
in
the
Deep
Covered
Baker
at
350
degrees
for
55
minutes
‐
test
with
cake
tester.
Glaze
while
warm
with
a
powdered
sugar
and
lemon
juice
and/or
apricot
nectar
glaze.
BANANA
CHIP
CAKE
1
pkg.
(18.5
oz)
banana
cake
mix
(with
pudding
in
the
mix)
1
pkg.
(3.5
oz)
instant
banana
cream
pudding
and
pie
filling
4
eggs
1
c.
water
1/2
c.
vegetable
oil
1
c.
Hershey's
Mini
Chips
Semi
‐
Sweet
Chocolate
Chocolate
Glaze
(recipe
follows)
Heat
oven
to
350.
Grease
and
flour
Deep
Covered
Baker.
In
mixer
bowl
combine
cake
mix,
pudding
mix,
eggs,
water
and
oil;
beat
on
low
speed
until
blended.
Increase
speed
to
medium;
beat
2
minutes.
Stir
in
chocolate
chips.
Pour
batter
into
pan;
bake
45
‐
50
minutes.
Cool
10
minutes;
remove
from
pan
Cool
completely
on
wire
rack.
Drizzle
with
Chocolate
Glaze
(see
below)
Chocolate
Glaze
In
small
saucepan
bring
1/3
c
sugar
and
1/4
c
water
to
full
boil,
stirring
until
sugar
dissolves.
Remove
from
heat;
add
1
c
Hershey's
Mini
Chips
Semi
‐
Sweet
Chocolate.
Stir
with
wire
whisk
until
chips
are
melted
and
mixture
is
smooth.
Cool
to
desired
consistency;
use
immediately.
(About
2/3
c
glaze)
BANANA
WALNUT
CRUNCH
CAKE
Cake:
1
package
(18.25
ounces)
yellow
cake
mix
1/4
cup
chopped
walnuts
1/2
teaspoon
ground
cinnamon
3
eggs
1
cup
masked
ripe
bananas
(2
medium
bananas)
3/4
cup
water
1/4
cup
vegetable
oil
Crunch
topping:
1/2
cup
chopped
walnuts
1/4
cup
packed
brown
sugar
1/4
cup
butter
or
margarine,
melted
Preheat
oven
to
350
degrees.
Spray
Deep
Covered
Baker
with
vegetable
oil.
For
topping
combine
walnuts,
brown
sugar,
and
butter;
mix
well.
Pour
walnut
mixture
into
prepared
baker,
spreading
evenly.
In
Classic
Batter
Bowl,
combine
cake
mix,
walnuts,
and
cinnamon.
Add
eggs,
bananas,
water,
and
oil;
mix
2
minutes
or
until
well
blended
and
pour
into
pan.
Bake
50
‐
55
minutes
or
until
cake
tester
inserted
near
center
of
cake
comes
out
clean.
Carefully
invert
pan
immediately
onto
nonstick
cooling
rack
to
remove
cake.
Cool
30
minutes.
Yield:
16
servings
BERRY
PANCAKE
PUFF
Berry
Topping: