3, 2, 1 CAKE
These individual little cakes are amazing
and ready to eat in one minute! They are perfect
for whenever you feel like a treat without all the fat
and calories that cake can have. Genius idea!
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water
Makes 1 serving.
DIRECTIONS:
In a ziploc bag, combine the two cake mixes together
and mix well. For each individual cake serving, take
out 3 Tablespoons of the cake mix combination and
mix it
with 2 Tablespoons of water in a small microwave-safe
container. Microwave on high for 1 minute, and you have
your own instant individual little cake!
KEEP remaining cake mixture stored in the ziploc bag
and use whenever you feel like a treat! You can top
each cake with a dollop of fat free whipped topping
and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need
to remember is
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has
to be the angel food mix; the other is your choice.
The flavor possibilities are endless!
NOTES:
The best thing is, you open both cake mixes into a gallon
storage bag, one that 'zip locks' or 'self-seals', or a
container that seals tightly, shake the two cake mixes to
blend and then make the recipe. Storage of mix is simple,
put it on a shelf. No need to refrigerate, since the mix is dry.
Always remember, that one of the cake mixes MUST be
Angel Food. The other can be any flavor.
The Angel Food is the cake mix that has the eggs whites
in it. So, if, anyone is allergic to egg whites, you can NOT
serve this recipe.

Ingredients

• 1/4 cup plus 2/3 cup sugar
• 1/4 cup fresh lemon juice
• 1/4 teaspoon almond extract
• 1 premade angel food cake, cut into 1-inch slices
• 1 pound cream cheese, at room temperature
• 2 cups heavy cream, at room temperature
• 2 pints blueberries
• 2 pints strawberries, hulled and sliced

 

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour