“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
55
3
cups
(any
combination)
fresh
berries
such
as
raspberries,
blueberries,
blackberries
or
sliced
hulled
strawberries
1/3
cup
orange
marmalade
Pancake:
3
Tbsp
butter
or
margarine,
melted,
divided
1
cup
flour
1
cup
milk
½
tsp
salt
6
eggs
2
Tbsp
powdered
sugar
Preheat
oven
to
450
degrees.
For
berry
topping,
gently
stir
together
berries
and
marmalade
in
small
bowl.
Set
aside.
For
pancake,
coat
Deep
Covered
Baker
with
1
tablespoon
of
the
butter.
In
Classic
Batter
Bowl,
combine
milk,
egg
and
remaining
2
tablespoons
butter
using
whisk.
Slowly
whisk
in
combined
flour
and
salt
until
egg
mixture
is
smooth.
Pour
batter
into
baker.
Bake
13
minutes.
Reduce
oven
temperature
to
350
and
continue
baking
15
‐
17
minutes
or
until
sides
are
crisp
and
golden
brown.
Remove
pancake
from
oven;
immediately
sprinkle
with
powdered
sugar
using
shaker.
Fill
center
with
berry
topping.
Cut
into
wedges.
Serve
immediately.
BUTTERSCOTCH
CAKE
1
super
moist
white
or
vanilla
cake
mix
1
pkg.
(4
oz.)
butterscotch
instant
pudding
1
‐
cup
milk
1/2
cup
vegetable
oil
4
egg
whites
Powdered
sugar
Heat
oven
to
350
degrees.
Prepare
Deep
Covered
Baker
by
spraying
with
vegetable
oil
in
Kitchen
Spritzer.
Beat
together
cake
mix,
pudding,
milk,
oil,
and
egg
whites
in
a
large
bowl
on
low
speed
for
30
seconds.
Beat
on
medium
speed
2
minutes.
Pour
into
pan,
spread
evenly
and
bake
50
to
60
minutes
or
until
cake
tester
inserted
in
center
of
cake
comes
out
clean.
Cool
10
minutes
in
pan.
Turn
upside
down
onto
heatproof
serving
plate.
Remove
pan,
cool
cake
completely.
Sprinkle
with
powdered
sugar
before
serving.
CHOCOLATE
SATIN
MINT
CAKE
Filling:
8
oz
cream
cheese,
softened
1/4
cup
sugar
2
tablespoons
butter
or
margarine,
softened
1
tablespoon
cornstarch
1
egg
2
tablespoons
milk
3/4
teaspoon
peppermint
extract
Cake:
1
package
(18.5
oz)
devil's
food
cake
mix
1
cup
water
1/3
cup
vegetable
oil
3
eggs
Glaze
&
Drizzle:
1/3
cup
light
corn
syrup
1/3
cup
whipping
cream
6
oz
semi
sweet
chocolate
squares
for
baking,
finely
chopped
2
oz
white
chocolate
squares
for
baking
2
teaspoons
vegetable
oil
1/4
teaspoon
peppermint
extract
Preheat
oven
to
375
degrees.
Spray
Deep
Covered
Baker
with
nonstick
cooking
spray.
For
filling,
beat
cream
cheese,
sugar,
butter
and
cornstarch
until
well
blended.
Add
egg,
milk
and
extract.
Mix
until
smooth;
set
aside.
For
cake,
in
Classic
Batter
Bowl,
combine
cake
mix,
water,
oil,
and
eggs;
mix
according
to
package
directions.
Spread
2
cups
cake
batter
evenly
in
pan.
Spread
evenly
with
filling.
Slowly
pour
remaining
cake
batter
over
filling.
Bake
55
‐
60
minutes
or
until
Cake
Tester
inserted
near
center
comes
out
clean.
Cool
in
pan
10
minutes.
Loosen
cake
from
edge
and
center
of
pan.
Invert
onto
Nonstick
Cooling
Rack.
Cool
completely.
Place
rack
over
cutting
board
covered
with
parchment
paper.