Individual Decadent Chocolate Cake

Delightfully Decadent Chocolate Cake Ingredients 1⁄4 cup hazelnut spread 1 large egg 4 tbsp. unsweetened cocoa powder 3 tbsp. granulated sugar 1 1⁄2 tbsp. whole milk 1 tbsp. vegetable oil 1⁄4 cup semisweet chocolate chips 1⁄4 cup heavy cream 2 tbsp. granulated sugar

Directions In small bowl, place hazelnut spread, egg, cocoa powder, sugar, milk and oil. Whisk until mixture is smooth. Pour batter into base of Microwave Breakfast Maker and sprinkle chocolate chips evenly over the top. Cover and microwave on high power 90 seconds. At the end of cooking time, let rest for 2 minutes before opening. While cake is cooking, pour heavy cream and remaining 2 tbsp. of sugar into base of Chop ’N Prep Chef. Replace cover and pull cord for approximately 45 seconds or until thick. When cake has cooled, top with whipped cream and serve. Purchase Tupperware products used in this recipe at susancn.my.tupperware.com Microwave Breakfast Maker Chop 'N Prep Chef

Apple Coffe Cake

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Ultra Pro 2 qt Square Pan

BANANA PECAN CAKE

Yield: 8

Serving Size: 1 slice

Ingredients

• 1½ cups pecans
• 3 ripe bananas
• ¼ cup heavy cream
• ¼ tsp. ground cinnamon
• 2 stick (16 tbsp.) unsalted butter, room temperature
• 1¼ cup granulated sugar
• 2 eggs
• 1 tsp. vanilla extract
• ¼ cup reduced-fat (2%) milk
• ¼ tsp. kosher salt
• ½ tsp. baking soda
• 1 cup all-purpose flour

Instructions

1. Grease and flour the Stack Cooker 3-Qt./3 L Casserole with Cone Insert.
2. In the base of the Power Chef® System fitted with blade attachment, add pecans. Cover and pull cord until roughly chopped. Transfer pecans to medium bowl, set aside.
3. Add bananas, heavy cream, and cinnamon to Power Chef. Cover and pull cord until bananas are minced and mixture is well blended. Transfer bananas to bowl with pecans; set aside.
4. Replace Power Chef blade attachment with paddle attachment. Add butter and sugar, cover and pull cord until well blended. Add eggs, vanilla, milk, salt, and baking soda. Cover and pull cord until well blended. Transfer to bowl with bananas; fold in flour.
5. Transfer mixture to TupperWave® Stack Cooker. Microwave on high power 7 minutes 30 seconds. Remove from microwave. Let stand 2 minutes before slicing.

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BANANA PECAN CAKE

Yield: 8

Serving Size: 1 slice

Ingredients

• 1½ cups pecans
• 3 ripe bananas
• ¼ cup heavy cream
• ¼ tsp. ground cinnamon
• 2 stick (16 tbsp.) unsalted butter, room temperature
• 1¼ cup granulated sugar
• 2 eggs
• 1 tsp. vanilla extract
• ¼ cup reduced-fat (2%) milk
• ¼ tsp. kosher salt
• ½ tsp. baking soda
• 1 cup all-purpose flour

Instructions

1. Grease and flour the Stack Cooker 3-Qt./3 L Casserole with Cone Insert.
2. In the base of the Power Chef® System fitted with blade attachment, add pecans. Cover and pull cord until roughly chopped. Transfer pecans to medium bowl, set aside.
3. Add bananas, heavy cream, and cinnamon to Power Chef. Cover and pull cord until bananas are minced and mixture is well blended. Transfer bananas to bowl with pecans; set aside.
4. Replace Power Chef blade attachment with paddle attachment. Add butter and sugar, cover and pull cord until well blended. Add eggs, vanilla, milk, salt, and baking soda. Cover and pull cord until well blended. Transfer to bowl with bananas; fold in flour.
5. Transfer mixture to TupperWave® Stack Cooker. Microwave on high power 7 minutes 30 seconds. Remove from microwave. Let stand 2 minutes before slicing.

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Ombre Cake

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Hummingbird Cake

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Black Russian Bundt Cake

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Apple-Cinnamon Monkey Bread

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Apple Upside Down Cake

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Pineapple Upside Down Cake

Pineapple Upside Down Cake.

Ingredients

1/2 c. butter
1/2 c. brown sugar
 In 3 Qt Tupperware Stack Cooker-Melt 1/2 c. butter, add 1/2 c. brown sugar, layer drained pineapple (save juice) and cherries. Mix yellow cake, 2 eggs, pineapple juice and spread over pineapples. Cook covered 9 minutes-cool-flip-Enjoy! Order Stack Cooker

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Lemon Cake Ingredients 1 (18.25 oz.) pkg. lemon cake mix Water, vegetable oil and eggs called for on cake mix box 1 tsp. freshly grated lemon zest **Frosting: 4 cups confectioners' sugar ½ cup butter, softened 2 Tbsp. spoons freshly squeezed lemon juice 1 tsp. freshly grated lemon zest 2 Tbsp. milk

Directions Preheat oven to 350 degrees F. Grease 2 (8-inch) cake pans with shortening or cooking spray and lightly flour. Prepare cake mix as directed on box. Fold in lemon zest with Silicone Spatula and pour into pans. Bake 28-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes and turn out cake onto a cooling rack to cool completely before frosting. Frost cake with Lemon Buttercream Frosting. **Frosting: In a large Tupperware bowl, beat with an electric mixer, confectioners' sugar, butter, lemon juice and lemon zest until smooth and creamy. Blend in milk, beat on high power until light and fluffy. Shop www.myTwbiz.com for products used in this recipe.

Cloud 9 Cake made in Tupperware

The cold cut keeper is now known as the Large Snack n Store

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Lemon Cake Ingredients 1 (18.25 oz.) pkg. lemon cake mix Water, vegetable oil and eggs called for on cake mix box 1 tsp. freshly grated lemon zest   **Frosting: 4 cups confectioners' sugar ½ cup butter, softened 2 Tbsp. spoons freshly squeezed lemon juice 1 tsp. freshly grated lemon zest 2 Tbsp. milk
Directions Preheat oven to 350 degrees F. Grease 2 (8-inch) cake pans with shortening or cooking spray and lightly flour. Prepare cake mix as directed on box. Fold in lemon zest with Silicone Spatula and pour into pans. Bake 28-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes and turn out cake onto a cooling rack to cool completely before frosting. Frost cake with Lemon Buttercream Frosting. **Frosting: In a large bowl, beat with an electric mixer, confectioners' sugar, butter, lemon juice and lemon zest until smooth and creamy. Blend in milk, beat on high power until light and fluffy  To purchase Tupperware items mentioned in the recipe visit www.myTWbiz.com or contact me at susanenzor@gmail.com

Mixed Berry Crumb Cake

Mixed Berry Crumb Cake

Serves 16
Serving size: 1 piece

Ingredients
Topping

• ¼ cup unsalted butter
• ¼ cup granulated sugar
• ¼ cup brown sugar, light or dark
• ½ tsp. Cinnamon-Vanilla Seasoning
• 1/8 tsp. coarse kosher salt
• 1¼ cup cake flour

Cake

• ½ cup raspberry preserves
• 1 pint blueberries
• 1 tbsp. unsalted butter, room temperature
• ¾ cup unsalted butter
• 2½ cups cake flour
• ½ tsp. baking soda
• ½ tsp. coarse kosher salt
• 1 cup granulated sugar
• 2/3 cup buttermilk
• 3 eggs

Instructions

1. To prepare topping mixture, place butter in 1-Qt./1 L Micro Pitcher, microwave on high power 20 seconds or until melted. In medium bowl, combine melted butter, sugars, seasoning, salt and cake flour. Stir and set aside.
    
2. To prepare cake, preheat oven to 350° F/175° C.
    
3. In 1-Qt./1 L Micro Pitcher, warm raspberry preserves by microwaving on high power 20–30 seconds. Place blueberries in medium bowl. Pour warm preserves over berries; set aside.
    
4. Use room temperature butter to coat UltraPro 3.5-Qt./3.3 L Lasagna Pan, set aside.
    
5. In 1-Qt./1 L Micro Pitcher, microwave ¾ cup butter on high power 1 minute or until melted. Pour into base of Power Chef™ System, set aside to cool.
    
6. In medium bowl, combine flour, baking soda, salt and sugar; set aside.
    
7. Add buttermilk and eggs to melted butter in Power Chef™ base fitted with the paddle attachment. Replace cover and pull cord 3–4 times to mix. Gradually add flour mixture to liquids in base of Power Chef™ System, pulling 3–4 times to mix.
    
8. Pour batter into lasagna pan. Spoon berry mixture over cake batter, followed by topping mixture. Bake 35–40 minutes or until a toothpick comes out clean when inserted into cake.

Tip: If you do not have cake flour, similar results can be achieved by removing 2 tbsp. of flour per cup of flour, adding 2 tbsp. of cornstarch, then sifting.

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Cherry Dump Cake

Cherry Dump Cake

Ingredients

1 package (about 15 ounces) yellow or white cake mix
1 can (21 ounces) cherry pie filling

1 can (20 ounces) crushed pineapple, undrained
½ cup (1 stick) butter, melted

½ cup chopped pecans (optional)

1. Preheat oven to 350°F. Spray UltraPro 3.5-Qt Lasagna Pan with nonstick
cooking spray.

2. Spread cherry pie filling in bottom of prepared pan. Add pineapple
with juice; mix with cherries and spread evenly. Top with dry cake mix,
carefully spreading over fruit layer with fork. Do not mix.

3. Drizzle butter over cake mix, covering as much as possible. Sprinkle
with pecans, if desired.

4. Bake 40 to 45 minutes or until golden brown. Cool 15 to 30 minutes.

Serve warm.                                                                       Makes 12 servings

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Pop Cake

Heat 'N Serve Cake Recipe

1 box cake mix, any flavor

12 oz (1 can or 1 ½ cups) soda pop
Mix cake mix and pop together in Thatsa bowl with the Silicone spatula until the lumps disappear. Pour into the 6 ¼ cup

round Heat 'N Serve container and put the seal on. Place in microwave oven for 7 – 12 minutes

depending on your microwave (May want it on 80% power too). The cake is done when it is a little sticky on top and is

pulling away from the sides of the dish. When finished, dump onto a plate and let cool. Great with whip cream and

fruit.

Some great combinations: White cake and diet 7-up

Strawberry cake and 7-up. White cake and cream soda or redpop.

Chocolate cake and coke. Chocolate cake and cherry Pepsi. Serve with cherries like a black forest cake.

The products used in this recipe can be found at http://www.mytwbiz.com/

Can also use the stack cooker base with insert.

Pop Cake

 Pop Cake


1 box  cake mix

1 can of pop.
Spray inside of 6 /14 Cup Round Heat N Serve with cooking spray.
Pour bag of chips in bottom of Heat N Serve
In Mix N Stor Plus, mix cake mix and can of Coke (no eggs, oil, or anything else).
Pour over chips. Seal.
Cook in Microwave on high for 7-10 minutes. Until cake pulls away from sides.
Cool. Invert and voila! A self-frosted cake.

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Meals in Minutes - Microwave in Tupperware

Microsteamer

Pineapple Upside Down Cake
Ingredients:

• 3-4 Tbs. Butter (melted)
• ½ Cup Brown Sugar (packed)
• 1 (8oz) Can Crushed pineapple (drained) save juice
• 1 Egg ½ Cup Juice (add water to make ½ Cup)
• 1 box yellow Jiffy cake mix

In Microsteamer, melt butter for 1 min. on med. Power in microwave. Sprinkle brown sugar on top of butter.
Spoon drained pineapple onto brown sugar and spread evenly on bottom. Mix remaining ingredients and pour on top of pineapple mixture. Microwave on high for 10-12 min. Let stand for 5 min and invert on serving dish.
*Variations-substitute 6 slice whole pineapple for crushed or ½ - 1 Cup pecan halves

Perky Peaches

• 1 (8oz) can pineapple chunks
• 1 (21 oz) can peach pie filling
• ¼ tsp. ground nutmeg
• ½ tsp. Vanilla
• 2 cups vanilla ice cream
• 2 Tbsp. Chopped pecans (or nut of your choice)

Drain pineapple, reserve juice. In the bottom of micro steamer combine pie filling, pineapple, 1 Tbsp. of the reserved juice and add nutmeg. Microwave uncovered, on 100% power for 4-6 min. or until heated through.

To serve, stir in remaining juice and vanilla. Spoon over ice cream and sprinkle with chopped nuts.

*Variations-spoon over slice of sponge or pound cake in place of ice cream

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