“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
52
Cook's
Tip:
Any
candy
bar
can
be
substituted
for
the
chocolate
‐
covered
caramel
‐
peanut
candy
bars,
if
desired.
STRAWBERRY
MARGARITA
CAKE
Vanilla
Cake
mix
(plus
ingredients
to
make
cake
MINUS
½
cup
of
water
if
there
is
a
lot
of
juice
from
strawberries)
Strawberry
Kool
‐
Aid
unsweetened
packet
1
small
container
frozen
strawberries,
thawed
(can
use
fresh
sliced
strawberries)
1
lime
(juice
&
zest)
1
container
vanilla
frosting
2
tsp
rum
extract,
divided
(optional)
Food
coloring
(optional)
Spray
Deep
Covered
Baker
with
oil
using
Kitchen
Spritzer.
Mix
cake
mix
with
oil,
water,
kool
‐
aid,
rum
extract
(optional),
finely
chopped
lime
zest.
Place
cake
mix
in
baker;
place
strawberries
on
top
of
batter.
Microwave
11
‐
13
minutes
(top
of
cake
should
be
done).
Cool
completely.
For
frosting,
mix
lime
juice,
rum
extract
and
frosting
‐
add
food
coloring
if
desired.
SPICED
PUMPKIN
TRIFLE
1
spice
cake
mix
plus
Ingredients
to
make
cake
1
can
(15oz)
solid
pack
pumpkin
2
cups
thawed,
frozen
whipped
topping
1
tsp
Cinnamon
plus
Spice
Blend
1
package
(3.4oz.)
Cheesecake
Instant
Pudding
and
Pie
Filling
¼
cup
pecans,
chopped
Candy
corns
for
garnish
1
Orange
Make
cake
mix
according
to
package
directions.
Spritz
Deep
Covered
Baker
with
oil
using
Kitchen
Spritzer.
Pour
cake
mixture
into
stone
and
microwave
10
–
14
minutes
until
done.
Remove
to
Stackable
Cooling
Rack
to
cool
completely.
Remove
cake
carefully
onto
Large
Grooved
Cutting
Board.
Once
cool,
cut
into
cubes
using
Bread
Knife.
Meanwhile,
fill
Easy
Accent
Decorator
using
Skinny
Scraper
with
whipped
topping.
Set
aside.
Combine
pumpkin,
remaining
whipped
topping
and
spice
blend
in
Classic
Batter
Bowl;
whisk
until
smooth
using
Stainless
Steel
Whisk.
Add
pudding
mix;
whisk
until
smooth
and
thickened.
Cover
and
refrigerate
until
ready
to
use.
Slice
an
orange
with
the
v
‐
blade
of
the
Ultimate
Mandoline.
Place
1/3
of
cake
cubes
in
bottom
of
Trifle
Bowl.
Top
with
½
of
filling
mixture,
using
Large
Scoop
to
evenly
scoop
filling
over
cake.
Spread
using
Small
Mix
‘n
Scraper.
Place
orange
slices
against
side
of
bowl.
Place
1/3
of
cake
cubes
on
second
layer.
Top
with
1/2
of
filling
mixture,
using
Large
Scoop
to
evenly
scoop
over
cake.
Spread
using
Small
Mix
‘n
Scraper.
Place
last
1/3
of
cake
over
filling.