“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
53
Using
Easy
Accent
Decorator,
pipe
rosettes
or
stars
over
cake,
covering
completely.
Using
Rotary
Grater,
grate
pecans
over
whipped
topping.
Garnish
with
Candy
Corns.
TURTLE
FUDGE
CHOCOLATE
CAKE
1
box
devil’s
food
cake
mix
plus
ingredients
to
make
cake
1
tub
of
chocolate
frosting
1
small
jar
of
caramel
ice
cream
topping
1
cup
of
pecans
(toasted)
1.5
cup
of
chocolate
chips
2
rolls
of
Rolo
candies
In
Deep
Covered
Baker
mix
eggs,
oil
and
water
(according
to
cake
box).
Add
cake
mix
and
mix
well.
Stir
in
½
cup
of
chocolate
chips
and
½
cup
of
toasted
pecans
(toast
them
in
the
microwave
30
seconds
at
a
time,
stirring
in
between
for
a
total
of
2
minutes.)
Dollop
entire
can
of
frosting
on
top
of
cake
batter.
Do
not
mix
in.
Put
lid
on
baker
and
microwave
for
13
‐
15
minutes.
Test
for
doneness
by
using
a
large
spatula
to
lift
the
cake
away
from
the
sides
of
the
baker
on
all
four
sides,
one
side
at
a
time.
When
cake
is
done,
pour
1
cup
of
caramel
ice
cream
topping
and
1
cup
of
chocolate
chips
in
microwave
save
dish,
microwave
for
1
minute.
Stir
mixture
together
until
melted
and
combined
completely.
Unwrap
Rolos
and
push
into
the
cooked
cake
at
even
intervals.
Pour
chocolate/caramel
mixture
over
top
of
cake.
Drizzle
with
more
caramel
sauce
and
sprinkle
remaining
pecans
on
top.
Serve
warm.
OVEN
RECIPES
APPLE
CRANBERRY
COOKIE
COBBLER
1
16oz
can
whole
berry
cranberry
sauce
1/3
cup
packed
brown
sugar
3
tablespoons
all
‐
purpose
flour
1
teaspoon
ground
cinnamon
4
Granny
Smith
apples,
peeled,
cored
and
sliced.
18oz
package
refrigerated
sugar
cookie
dough
Place
the
cookie
dough
in
the
freezer
for
easier
slicing.
Heat
the
oven
to
400
degrees.
Combine
the
cranberry
sauce,
brown
sugar,
flour
and
cinnamon
in
the
Classic
Batter
Bowl.
Mix
well
using
the
Mix
‘N
Scraper.
Peel,
core
and
slice
the
apples
using
the
Apple
Peeler/Corer/
Slicer.
Cut
the
apples
in
half
using
the
Utility
Knife.
Add
to
the
Batter
Bowl,
tossing
to
mix.
Spread
evenly
in
the
Deep
Covered
Baker.
Slice
cookie
dough
into
¼
inch
thick
slices
using
the
Crinkle
Cutter.
Arrange
evenly
over
the
cranberry
mixture.
Bake
30
to
35
minutes
or
until
the
apples
are
tender
and
the
top
is
golden
brown.
APRICOT
CAKE
1
lemon
cake
mix
4
eggs
3/4
c.
oil
1
cup
apricot
nectar
1/2
‐
cup
sugar