9 eggs, separated, room temperature
1 tsp vanilla
1 cup sugar, divided
1 cup flour (measure before sifting)
1/2 rounded tsp cream of tartar

in a small mixing bowl, beat egg yolks until thick and lemon colored (5 minutes or more deoending on beaters). add vanilla. mix on low until blended. gradually add 1/2 cup sugar. continue to mix on LOW until blended, then beat 5 minutes more on HIGH. sprinkle part of the flour over yolk mixture; fold in by hand. continue until all flour is folded in. set aside and cover so batter doesn’t dry out.

THOROUGHLY WASH AND DRY BEATERS. then, in a large mixing bowl, beat egg whites with cream of tartar on HIGH until soft peaks form. gradually add the remaining 1/2 cup sugar. beat on HIGH until stiff peaks form. take some of the egg whites and fold into the yolk mixture to soften. add yolk mixture to stiff egg whites; fold together.

gently pour batter into ungreased 10″ tube pan with removable sides. bake on lowest oven rack at 350° for 50-60 minutes. when done, top will spring back when gently touched near the center. immediately turn upside down until completely cool.

optional: serve with fruit such as strawberries, peaches, or blueberries and whipped cream or milk.

This recipe is perfect for households of one or two. Who wants to make a huge cake for just one ir two people?!? This way, you can make 1, 2, 3, or as many individual cakes as you need! These little cakes are amazing and are 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.

INGREDIENTS:

1 box angel food cake mix
1 box cake mix, any flavor

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 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.

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 the angel food mix; the other is your choice. the flavor possibilities are endless!

the best thing is you open both cake mixes into a gallon ziploc bag or a container that seals tightly, shake the two cake mixes to blend, and then make the recipe.

PLEASE NOTE THAT THE ANGEL FOOD IS THE CAKE MIX THAT HAS THE EGG WHITES IN IT. IF ANYONE IS ALLERGIC TO EGG WHITES, YOU CANNOT SERVE THIS RECIPE TO THEM!

CAKE BATTER

1 lb unsalted butter
4 cups 10x sugar
6 eggs
3 cups cake flour, sifted
2 tbs grated orange zest
1 tsp vanilla

ORANGE GLAZE

2 cups 10x sugar
1/3 cup freshly squeezed orange juice

preheat the oven to 350°. spray or grease and flour a 10″ bundt pan or two 8″x4″ loaf pans.

in a large bowl, cream the butter until light, about 5 minutes. add the 10x sugar and cream until light, about 5 minutes. add the eggs one at a time, beating well after each addition. add the cake flour in 3 batches, beating on low speed until blended. mix in the zest and the vanilla.

pour the batter into the prepared pan(s). bake in the center of the oven for 1 hour for a bundt cake or 45-50 minutes for loaves, or until a cake tester or toothpick inserted into the center of the cake comes out clean. let the cake cool in the pan(s) for 10 minutes, then unmold onto a wire rack. (turn loaf cakes right side up to cool.)

to make the glaze: put the 10x sugar and orange juice in a food processor and process a few seconds until combined. if the glaze seems to thick, add water by the tablespoon until the desired consistency. drizzle the glaze over the warm cake so the glaze will soak in a bit. let the cake(s) cool completely.

makes 1 (10″) bundt cake OR 2 (8″x4″) loaf cakes

CUPCAKE BATTER:

2 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 lg eggs
3 oz unsweetened chocolate, melted & cooled
1 1/2 cups buttermilk
1 tsp vanilla extract

CHOCOLATE BUTTERCREAM FROSTING:

1/2 cup plus 2 tbs (1 stick + 2 tbs) unsalted butter, at room temperature
4 cups 10x sugar
2 oz unsweetened chocolate, melted & cooled
1/4 tsp salt
3-4 tbs half-and-half, heavy cream, OR buttermilk, or as needed
1 tsp vanilla extract

preheat the oven to 350°. line a muffin pan or pans with paper cupcake liners.

whisk together the flour, baking powder, and salt in a bowl. set aside.

in a large bowl, using an electric mixer, cream the butter and sugar together until light, about 2 minutes. add the eggs one at a time, beating well after each addition. blend in the cooled chocolate. add the flour mixture alternately with the buttermilk, beating until smooth and well blended. mix in the vanilla.

fill the cupcake liners 2/3 full with the batter. bake in the center of the oven for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean. cool the cupcakes in the pans for 5 minutes, then remove to wire racks too cool completely.

while the cupcakes are cooling, prepare the frosting. in a large bowl, with an electric mixer, cream the butter until light. add the sugar, chocolate, salt, and 3 tablespoons half-and- half and beat until smooth. blend in the vanilla. or make the frosting in a food processor. if the frosting is too thick, add more half-and-half by the teaspoon.

spoon the frosting onto the cupcakes and swirl it over the top of each one in a circular motion, creating a peak. let stand until the frosting is set.

makes 18 cupcakes