Betty Crocker Kitchens. - Betty Crocker a piece of cake easy cakes from dump cakes to mug cakes, slow-cooker cakes and more!

Copyright 2018 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, New York, New York 10016.

hmhco.com

Library of Congress Cataloging-in-Publication Data is available.

ISBN 978-1-328-91848-2 (paperback); 978-1-328-91844-4 (ebook)

Cover photo: (clockwise from top left)

Interior background photo: Ursa Major/Shutterstock.com

v2.0318

GENERAL MILLS

Global Business Solutions Director: Heather Polen

Global Business Solutions Manager: Maja Qamar

Executive Editor: Cathy Swanson

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

HOUGHTON MIFFLIN HARCOURT

Editor-in-Chief: Deb Brody

Executive Editor: Anne Ficklen

Editorial Assistant: Claire Safran

Managing Editor: Marina Padakis

Production Editor: Helen Seachrist

Cover Design: Tai Blanche

Interior Design and Layout: Tai Blanche

Senior Production Coordinator: Kimberly Kiefer

Dear Sweet Tooths,

Lets be honest. We all have a sweet tooth once in a while! Baking your own cake to satisfy that craving can be easy, gratifying and fun. We take the difficulty out of cake making with this new collection of easy recipes that are... well... A Piece of Cake to make!

From microwavable mug cakes for one or two to slow-cooker cakes, icebox cakes and poke cakes, weve got incredibly delicious and easy ways to satisfy. No traditional two-layer cakes, fancy frostings or difficult decorations here. These cakes are simple to make and wow-worthy enough to tote to all your get-togethers.

Surprise your family with can cook away while you play.

Our , which show you super-easy ways to frost a cake without any special training required.

Lets bake and eat cake!

Look for recipes with these icons:

ONE BOWL MAKE AHEAD FAST

Features

Cake baking doesnt have to challenging or complicated. Its possible to indulge your sweet tooth any time when you know the insider tips and have no-fuss recipes. Whether you make one yourself or invite a friend or child to have fun in the kitchen with you, youll love the sweet results!

When it comes to baking, accuracy is important. Spoon dry ingredients into a dry measuring cup, and level off with a flat-edged utensil. Fill liquid measuring cups with liquid, and check by looking at eye level while the cup sits steady on the counter.

For the best results and flavor, use real butter in recipes calling for butter. Do not use reduced-fat butter or whipped products.

Use shiny pans that reflect the heat to bake cakes that are tender and light. Dark pans or pans with nonstick coating absorb the heat faster, causing cakes to brown too quickly and creating hard edges.

Dont go just by time when baking cakes. If they are underdone, they will sink when cooling. Bake cakes for the minimum time listed in the recipe, then check for doneness using the doneness indicator in the recipe (usually the toothpick test or touching lightly with finger). Bake longer if needed.

Whether using egg whites or whipped cream, knowing how to properly beat ingredients will ensure that your cakes turn out perfectly.

Soft Peaks: Beat just until peaks form but curl over.

Stiff Peaks: Continue beating until peaks stand upright when beaters are removed.

SWEETENED WHIPPED CREAM

For each cup of whipped cream: In chilled, deep bowl, beat cup whipping cream, 1 tablespoon powdered or granulated sugar and teaspoon vanilla with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high, and beat just until soft peaks form. Do not overbeat, or mixture will curdle.

FAST

This super-simple mix or its brown sugar variation is the start of several recipes in this book. Make up a batch to keep on hand to make homemade cakes anytime youre craving something sweet.

Prep Time: 5 Minutes

Start to Finish: 5 Minutes

• For Making 2 Cups Cake Mix
• cups all-purpose flour
• cup sugar
• teaspoons baking powder
• teaspoon salt
• For Making 8 Cups Cake Mix
• cups all-purpose flour
• cups sugar
• teaspoons baking powder
• teaspoon salt

In medium or large bowl, mix ingredients for either 2 cups cake mix or 8 cups cake mix until well blended. Use immediately for any recipe in this book calling for Easy Scratch Cake Mix. Or store in tightly covered container in cool, dark location up to 1 month, or freeze up to 3 months.

Easy Brown Sugar Scratch Cake Mix:

Substitute brown sugar for the sugar.

MAKE AHEAD

24 servings | Prep Time: 30 Minutes | Start to Finish: 2 Hours 20 Minutes

• Streusel
• cup old-fashioned oats
• cup all-purpose flour
• cup packed brown sugar
• teaspoon ground cinnamon
• cup cold butter
• cup chopped walnuts
• Apple Layer
• tablespoon butter
• cups coarsely chopped, peeled tart apples (2 medium)
• Cake
• box yellow cake mix with pudding
• cup vegetable oil
• cup water
• eggs
• cup sour cream
• tablespoon ground cinnamon
• Cinnamon Whipped Cream
• cup heavy whipping cream
• tablespoons powdered sugar
• teaspoon ground cinnamon
• teaspoon vanilla

Heat oven to 350F. Grease bottom and sides of 13 9-inch pan with shortening or spray with cooking spray.

In medium bowl, mix oats, flour, brown sugar and 1 teaspoon cinnamon. Cut in cup cold butter, using fork or pastry blender, until mixture is crumbly. Stir in nuts; set aside.

In 10-inch nonstick skillet, cook 1 tablespoon butter and the apples over medium heat, stirring frequently, about 5 minutes or until apples are tender. Set aside.

In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; top evenly with cooked apples. Sprinkle streusel evenly over apples.

Bake 44 to 48 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour. Cut into 6 rows by 4 rows.

When ready to serve, in chilled medium bowl, beat whipping cream, powdered sugar, teaspoon cinnamon and the vanilla with electric mixer on low speed until thickened. Gradually increase speed just until stiff peaks form. Top cake with whipped cream.