Microwave Mississippi Mud Cake

ingredients:
1 cup margarine 1/4 cup unsweetened cocoa powder 4 eggs 2 cups white sugar 1 1/2 cup all-purpose flour 1 cup chopped walnuts 1 teaspoon vanilla extract 2 cups miniature marshmallows 4 cups confectioners' sugar 1/3 cup unsweetened cocoa powder 2/3 cup milk

directions:
In 9x13 inch microwave-safe cake dish, melt the margarine and 1/4 cup cocoa together. Stir in the eggs. Mix in the 2 cups sugar, flour, nuts and vanilla. Bake in microwave oven on high, for 11 minutes, rotating dish after 5 minutes. Remove from microwave and sprinkle marshmallows on top. To make the frosting: In microwave-safe bowl, combine confectioners' sugar, cocoa, and milk. Cook in microwave for 2 minutes, stir and pour over cake.

MICROWAVE MISSISSIPPI MUD CAKE

1 c. butter 1/2 c. unsweetened cocoa 2 tsp. vanilla 1/4 c. walnut pieces, chopped coarse 2 c. sugar 4 lg. eggs 1 1/2 c. flour 1/4 tsp. salt 1/2 c. miniature marshmallows
FROSTING:

1/2 c. butter

1/4 c. unsweetened cocoa 1/3 c. milk 1 (16 oz.) box confectioners sugar 1/2 tsp. vanilla To make cake: Put butter in large mixing bowl. Microwave on high 1 to 1 1/2 minutes until melted. Stir in sugar and cocoa. Add eggs and vanilla; beat vigorously until well blended. Stir in flour, walnuts and salt. Let batter rest 10 minutes. Pour into an 11 1/2 x 7 1/2 inch baking dish. Place on a plastic trivet or inverted saucer in microwave oven. Microwave on medium 9 minutes, rotating dish 1/2 turn after 3 minutes. Shield the corners of the dish with small triangles of foil (don't let triangles touch each other or sides of oven). Microwave on high 3-5 minutes, rotating dish 1/2 turn once, until top is mostly dry with a few moist spots and pick inserted near center comes out clean. Sprinkle marshmallows evenly overtop of cake. Let stand about 5 minutes until marshmallows are slightly melted. Meanwhile, to make frosting, put butter in a large bowl. Microwave on high 3060 seconds until melted. Stir in milk, cocoa, and vanilla. Add sugar; beat vigorously until smooth. Spread evenly over marshmallows (cake will be warm). Let stand on flat heat proof surface 30 minutes until slightly warm, or cool completely and serve at room temperature. Makes 16 servings.

EASY MICROWAVE CARAMELS

1 c. butter 1 c. light corn syrup 1/8 tsp. salt 1/2 c. chopped walnuts (optional) 2 1/3 c. (1 lb.) brown sugar, firmly packed 1 (14 oz.) can sweetened condensed milk 1 tsp. vanilla In 2-quart microwave-safe pitcher, combine butter, sugar, syrup, milk and salt. Microwave on high for 3-4 minutes, stirring once after 2 minutes. When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high about 15 minutes or until mixture reaches 245 degrees (firm ball stage). No stirring is needed. Remove from microwave.

Stir in vanilla and walnuts. Allow to stand for 10 minutes, stirring well several times. Pour into buttered 9x13x2 inch pan. Refrigerate until cool. Invert pan. Carefully tap out whole block of candy. Cut in squares. Wrap in wax paper and store in refrigerator. Yields: about 2 3/4 pounds.

MICROWAVE CARAMELS
1 c. butter, melted 1 (14 oz.) can sweetened condensed milk 1 c. light corn syrup 1 (1 lb.) pkg. light brown sugar 1 tsp. vanilla extract 2 c. semisweet chocolate chips, melted Blend first 4 ingredients in large microwave-safe bowl. Microwave on High for 17 minutes, stirring every 3 minutes, mix in vanilla. Pour into buttered 9x13" pan. Chill in refrigerator overnight. Pour melted chocolate over caramels. Cut into 1-inch squares. May substitute almond bark for chocolate chips or increase amount of chocolate and dip caramel squares into chocolate to coat on all sides. Yield: 10 dozen.

Quick Bake Victoria Sponge Cake ( Microwave recipe) Ingredients

6 oz butter 6 oz selfraising flour 6 oz sugar 3 eggs

Making and cooking it 1. weigh out yor ingredients

2. cream the butter and sugar 3. beat the eggs one by one and add them to you butter and sugar one by one and give it a tiny stir after you have added each egg 4. add in the flour gradually 5. add a tiny drop of milk to make it more moist than usual 6. tip you mixtre onto some sort of container 7. put it in the micro wave for 6 minutes 8. Tip - if your cake looks like it isnt cooked put it in the micro wave for one minute each time till you think it is cooked

Chiffon Cake
BATTER 2 1/4 cup sifted cake flour (*sift before measuring) 3/4 cup sugar 1 tspn salt 3 tspn baking powder 7 egg yolks 1/2 cup vegetable oil 3/4 cup water (take out 1 tbspn less) 1 tspn vanilla extract MERINGUE 7 egg whites, room temperature pinch of salt 1 tspn cream tartar 3/4 cup sugar
Cooking Procedures :

1. Preheat oven to 350F. Prepare 10-inch ungreased tube pan.

2. Sift together the flour, sugar, baking powder and salt in a bowl. 3. Make a well at the center and add oil, egg yolks, water and vanilla. Beat until smooth and no lumps occur. Set aside. 4. Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add the cream of tartar. Continue to beat on high until soft peaks begin to form. Add sugar very gradually and continuously beating until meringue is glossy and stiff. 5. Gently fold the egg yolk mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold.

6. Pour into prepared ungreased tube pan. 7. Bake until golden and middle springs back when touched for about 45 minutes. 8. Invert onto the neck of a bottle. 9. Cool completely upside down.

Microwave chocolate cupcakes Ingredients

8 tbsps. of cake flour 8 tbsps. of white sugar 4 tbsps. of unsweetened cocoa 1 tbsp. of instant coffee granules 2 pinches of salt 4 tbsps. of whisked egg (I discovered that a medium egg is equal to 4 tbsps.) 6 tbsps. of milk (the kind youd drink) 6 tbsps. of oil (I used palm oil) 1. Into each cup place 4 tbsps. of flour, 4 tbsps. of sugar, 2 tbsps. of cocoa, 1/2 tbsp. of coffee granules and a pinch of salt. Stir well to combine. 2. Pour in 2 tbsps. of whisked egg into each cup. Mix. The batter will look like bread dough at this point but thats how it should be. 3. Pour in 3 tbsps. of milk and 3 tbsps. of oil into each cup. Mix until smooth. Now you have cake batter that looks like regular cake batter. 4. Bake on HIGH for two and a half minutes. One cup at a time. I dont know

how the cakes will turn out if you cook two cups at the same time.
5. Note, too, that the two minute baking time is for a 1000W microwave oven.

If your microwaves wattage is lower, youll have to increase the baking time. By how much, I have no idea.

Ingredients for Sans Rival

Meringue all-purpose flour 1 cup cashew nuts 1 cup; chopped cream of tartar 1 teaspoon egg whites 1 cup white sugar 1 cup Buttercream butter 1 cup cream of tartar 1 teaspoon egg yolks 8 water 1 cup white sugar 1 cup Garnishing cashew nuts or your preferred nuts 1 cup; chopped

Sans Rival Recipe

Prepare three baking pans measuring about 8x12. Line the baking pans with aluminum foil with the glossy side down. Set the baking pans aside. Meringue Layer Beat the egg whites. Add in cream of tartar and mix until frothy. Add in white sugar. Beat the mixture until stiff and a little moist. Add in flour and cashews. Spread the mixture in the baking pans. Bake for 50 minutes in the oven within 300 degrees Fahrenheit heat. Let cool. Buttercream Filling Mix water, white sugar, and cream of tartar. Cook and leave syrup for a while. Beat egg yolks until thick and yellow. Add in syrup to egg yolks. Chill beaten egg yolks with syrup. Cream the butter until fluffy. Add chilled egg yolks with butter. Mix everything thoroughly. Putting Together Sans Rival Line a plate with a layer of meringue. Remove the aluminum foil. Spread buttercream filling onto the meringue layer. Garnish with chopped cashew nuts. Alternate meringue layer, buttercream filling, and garnishing. Top everything with buttercream filling and nuts. Freeze until firm