“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
57
Cake:
1
1/3
cups
orange
juice
1/2
cup
oil
3
eggs
1
(18.25
oz)
box
lemon
cake
mix
2
Tbs.
poppy
seeds
zest
from
an
orange
and
lemon
Icing:
2
cups
sifted
powdered
sugar
2
‐
3
Tbs.
orange
juice
Zest
from
an
orange
and
lemon
Preheat
oven
to
350
degrees.
Spray
Deep
Covered
Baker
with
Kitchen
Spritzer
or
brush
with
oil
with
basting
brush.
Using
an
electric
mixer,
beat
together
orange
juice,
oil
and
eggs.
Add
cake
mix;
mix
until
moistened.
Continue
to
mix
for
2
min
on
high.
Fold
in
poppy
seeds
and
zest.
Bake
30
‐
35
minutes.
For
icing,
combine
all
ingredients;
mix
well.
Icing
should
be
moderately
thick.
Add
more
sugar
or
juice
to
achieve
desired
consistency.
Let
cool
10
minutes,
then
invert
onto
cake
plate;
cool
completely.
Spoon
icing
over
cake
and
top
with
extra
zest.
DEVIL'S
DELIGHT
CAKE
1
pkg.
(18.25
oz.)
devil's
food
cake
mix
(with
pudding
in
the
mix)
4
eggs
1
c.
water
1/2
c.
vegetable
oil
1
c.
chopped
nuts
1
c.
mini
marshmallows
1
c.
Hershey's
Semi
‐
Sweet
Chocolate
Chips
1/2
c.
raisins
Confectioners'
sugar
Preheat
oven
to
350
degrees.
Grease
and
flour
Deep
Covered
Baker.
In
large
mixer
bowl
combine
cake
mix,
eggs,
water
and
oil;
beat
on
low
speed
just
until
blended.
Increase
speed
to
medium;
beat
2
minutes.
Stir
in
nuts,
marshmallows,
chocolate
chips
and
raisins.
Pour
batter
in
to
pan.
Bake
45
to
50
minutes
or
until
toothpick
inserted
in
center
comes
out
clean.
Cool
10
minutes;
remove
from
pan
to
wire
rack.
Cool
completely.
Sprinkle
with
confectioners'
sugar
on
top.
LEMON
POUND
CAKE
Cake:
2
lemons
1
package
(18.25
ounces)
white
cake
mix
4
eggs
1
cup
sour
cream
1/3
cup
vegetable
oil
Powdered
sugar
(optional)
Blueberry
sauce:
3/4
cup
water
1
tablespoon
cornstarch
1/4
cup
sugar
2
cups
frozen
or
fresh
blueberries
Preheat
oven
to
350
degrees.
Spray
Deep
Covered
Baker
with
vegetable
oil
using
Kitchen
Spritzer.
For
cake,
zest
lemons
to
measure
1
tablespoon
lemon
zest.
Juice
lemons
to
measure
3
tablespoons.
In
Classic
Batter
Bowl,
combine
cake
mix,
lemon
zest,
lemon
juice,
eggs,
sour
cream,
and
oil;
mix
2
minutes
or
until
well
blended.
Pour
batter
into
prepared
pan;
bake
50
‐
55
minutes
or
until
cake
tester
inserted
near
center
of
cake
comes
out
clean.
Remove
cake
from
oven;
cool
15
minutes
in
pan.
Carefully
invert
pan
onto
nonstick
cooling
rack
to
remove
cake;
cool
completely.
For
blueberry
sauce,
combine
water
and
cornstarch
in
2
‐
qt
saucepan;
add
sugar
and
blueberries.
Heat
mixture
over
medium
heat,
stirring
constantly,
until
mixture
thickens
and
boils.
Cook
3
minutes.
To
serve,
sprinkle
powdered
sugar
over
cooled
cake
using
flour/sugar
shaker,
if
desired.
Serve
each
slice
with
approximately
2
tablespoons
of
warm
blueberry
sauce.
PEACH
COBBLER
VARIATIONS