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The Kitchen Table

That 3-2-1 Cake

14 years ago

Well, I mixed an angel food cake mix with a devils food cake mix, and followed the directions. While it turned out great, it was too milk chocolatey for me. I wanted a stronger chocolate flavor, so I added 1/4 teaspoon of Droste's cocoa to the cup, stirred it in well, then added the water. I think I could use even more cocoa and especially if it were Hershey's cocoa I was using I bet that it would need to be doubled to 1/2 teaspoon. It was much better, and I topped it with ice cream. It needs something in the way of a topping--a custard sauce, icing, or ice cream.

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Comments (2)

donna_loomis
14 years ago
Sheila, I knew that the angel food mix would make any cake mix a bit more bland, so for the chocolate I found a dark fudge chocolate cake mix, which worked very well. I didn't want to use Devil's Food, because to me it just looks dark, but doesn't have a lot of chocolate flavor. I made the right choice. The Dark Fudge Chocolate mix was just right. DH and my grandson have been experimenting with all sorts of flavorings (coffee, cocoa, fruit, etc.), but to me the whole point is 3-2-1 meaning "super simple". If I'm going to go to all that trouble, I might as well just make a whole cake, LOL.
User
14 years ago
I don't mind experimenting. What I like is that you don't have to make an entire cake. You can eat your serving and there isn't more cake begging to be eaten.
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Just had a little hunger pain that needed a fix. Your recipe came just at the right time. Used a Spice Cake mix. Nice flavor! Nice little snack for hubby and I to enjoy without making a whole cake, which we sure dont need! Can see why RVers would like this recipe. Thanks for sharing.
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I tried the deveils food and it had little chips of chocolate in the mix. It was good but needed the ice cream I served on top of it. Next time I think I will sprinkle a little Dutch cocoa into the mix to make it a darker chocolate. It baked into a small, moist milk chocolate cake.
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Wow, never in my wildest dreams would I have thought you ladies would have loved this recipe so well or I would have posted this recipe ages ago. My sweet sister in law who lives in Washington D.C. fixed this little "cake" for us sisters in laws about 3 or 4 years ago and we loved it. I really thought that it was well known about until I had several of my friends over and we were suppose to have a get together and make something crafty...I am NOT a craft person so I thought of this cake thing that my sister had shown us several years ago so I did this recipe with the ladies of my group. The ladies had so much fun with this recipe, and were ooohing and aaahing...so the next day I gave you the recipe. I was surprised that it was not well known. I have now started using it with my husband and myself more again..as I had gotten burned out and I had not experimented with it like you have done, so I am taking some of your ideas and running with it. I use the large muffin paper cups for mine so I do not have any clean up. Someone had posted that there was spill over if you use the cup cake paper cups, but not if you use the large cupcake paper cups. I am tickled you like them. Thanks.
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I brought this thread back up because I wanted to tell everyone that I liked the sponge cake but thought that I would like it better if it was more "cakey" and I recalled someone else mentioned the texture. I took my original 3-2-1 mix and added a second cake mix to it and I really like the texture better....The Angel Food Mix is mostly egg white so I felt like it was safe and would ruin the mix... I like it much better.
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