Whacky cakes

6 Servings

Ingredients

Quantity Ingredient
-VIVIAN THIELE NRHF19C
1½ cup Flour
1 teaspoon Vinegar
1 cup Sugar
1 teaspoon Vanilla
¼ cup Cocoa
5 tablespoons Oil
½ teaspoon Salt Cold Water
1 teaspoon Soda

Directions

Beat all ingredients together. Spoon into preheated pockets until each level is full. Close and bake about 5 minutes or until cakes spring back when touched. Lift out and bake second batch. makes 12-16 cakes Strawberry shortcake: 2⅓ cups packaged baking mix; 3 tablespoons sugar; ½ cup milk; 3 tablespoon margarine melted. Mix all ingredients together in bowl until a soft dough form. Divide dough evenly into ungreased pockets. Using a rubber spatula, quickly spread it into the corners. Close and bake five minutes or until golden brown. To serve: Slice hot shortcakes open with sharp knife. Lay just half in bottom of dessert dish and cover with sliced and sweetened strawberries. Top with other half a small spoon of berries and whipped cream. recipes makes 8 pockets.

Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8 slices white bread buttered one side. Drain pineapple slices and cut each in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices on grid, buttered side down.

Spoon brown sugar mixture onto bread. Lay pineapple slices over pockets' indentations. Top with 4 remaining bread slices, buttered side up. Close lid and cook 5 minutes or until bread is golden brown.

Cool slightly before serving.

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