BOWL CAKE PANS RECIPES

TWO BOWL CAKE RECIPE | ALLRECIPES

Two Bowl Cake Recipe | Allrecipes image

I don't remember when I got this recipe, but it has been a favorite for years. It's quick, easy and makes a moist cake that keeps well.

Provided by Lenna Roe

Categories Desserts Cakes Chocolate Cake Recipes

Yield 1 -9x13 inch cake

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
2 cups white sugar
5 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
? cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the flour, sugar, cocoa, soda, and salt--stir to mix well.
In a large bowl combine water, oil, vinegar, and vanilla. Dump the dry ingredients into the water mixture and stir with a fork until smooth. DO NOT BEAT. Pour batter into an UNGREASED 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Nutrition Facts : Calories 179.6 calories, CarbohydrateContent 29.3 g, FatContent 6.4 g, FiberContent 0.8 g, ProteinContent 1.8 g, SaturatedFatContent 0.9 g, SodiumContent 202.4 mg, SugarContent 16.8 g

PUNCH BOWL CAKE RECIPE: HOW TO MAKE IT

Punch Bowl Cake Recipe: How to Make It image

This recipe was created when I was trying to use up leftovers. You can make it with cookies or bananas and pudding...anything goes!—Patricia Hardin, Seymour, Tennessee

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 60 minutes

Cook Time 20 minutes

Yield 24 servings.

Number Of Ingredients 8

Ingredients

1 package white cake mix (regular size)
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1-1/2 cups sweetened shredded coconut
1/3 cup chopped pecans
1 carton (8 ounces) frozen whipped topping, thawed
Additional chopped pecans, optional

Steps:

Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping., To assemble, cut the cake into 1-in. cubes; place half in a 5-qt. punch bowl. Top with half of the pudding mixture and half of the whipped topping mixture. Repeat layers. Sprinkle with additional pecans if desired. Cover and refrigerate until serving.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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