Wednesday, June 18, 2014

Stack Cooker Ombré Layer Cake

 
                                                           
Serves 16
Serving size: 1 slice
3 eggs
1 cup water
1⁄3 cup vegetable oil
16.5 oz./470 g pkg. white cake mix
Desired food color
Nonstick cooking spray
1 pkg. vanilla instant pudding mix
1 cup 2% milk
8 oz. container whipped topping

Cake:
Combine eggs, water, and oil in base of
Power Chef™ System, fitted with the paddle
whisk attachment. Cover and pull cord to process
until combined. Add cake mix to liquids, cover
and pull cord to process until combined.
Measure 11⁄3 cup of cake batter, add 50 drops
(about ½ tsp.) of desired food color, mix
thoroughly and pour into greased TupperWave®
Stack Cooker ¾-Qt./750 mL Casserole/Cover.
Measure 11⁄3 cup of cake batter and add 15 drops
of desired food color, mix thoroughly and pour
into greased TupperWave® Stack Cooker
1¾-Qt./1.75 L Casserole.
With the remaining 11⁄3 cup of cake batter,
add 5 drops of desired food coloring, mix
thoroughly and pour into greased TupperWave®
Stack Cooker 3-Qt./3 L Casserole. Stack
Casseroles in ascending order and microwave
at 70% power for 8 minutes or until a knife
inserted into the center of cake comes out
clean. Any uncooked cake layers return back
to the microwave and finish cooking at 70%
power. Check periodically for doneness.
Allow layers to cool thoroughly before frosting.

Frosting:
Pour milk and pudding into Quick Shake®
Container and shake until pudding thickens.
Place whipped topping into a Thatsa® Bowl
Medium. With a Saucy Silicone Spatula, fold
pudding into whipped topping. Chill while
layers are cooling and assemble. Add about
1 cup of frosting between the middle layers
and the remaining frosting to the top of cake.

Tips:
• Cooking times may need to be adjusted based
on microwave wattage.
• To expedite the cooling process, place cake
layers, unstacked, into freezer for 10-15
minutes. Removing layers from the Stack
Cooker will also speed the cooling process.
• Check your white cake mix for exact amount
of water, oil and eggs. Some white cake mixes
may require egg whites.
• If desired, a 12-oz./350 g can of prepared
frosting can be substituted. ½ cup in between
layers and ¾ cup on the top.
• For best results, frost the cake with chilled
frosting or chill the assembled cake
before slicing.
• Thatsa® Bowl Mini is a great size for mixing
the batter and food coloring.
• If layers cook unevenly, then it may be
necessary to trim the edges of layers in
order to stack.