Before making any of the following recipes, you should follow Jiffy Cake’s directions exactly to get an idea of what the creators of the mix had in mind. You won’t be disappointed. Then, jump head first into Jiffy Cake Jazz. There is no end to the possibilities.
Chocolate, Chocolate, Chocolate, CHOCOLATE Cake
This is more than just a chocolate cake. It is a quadruple chocolate cake. The ultimate Jiffy Jazzed Cake. See recipe below!
Chocolate Chocolate Chocolate CHOCOLATE Cake
To a Jiffy Golden Yellow Cake Mix add:
4 tablespoons cocoa powder
1 egg
1/3 c. Ghirardelli milk chocolate chips (Don’t try to substitute any other chocolate chip or a Jiffy Cake Jinx will land slap on your head).
3/4 c. chocolate milk made with a quality chocolate syrup (the increase in liquid is to compensate for the extra dry ingredient of cocoa powder).
Bake as directed in a square pan. Be sure to test doneness with a toothpick. Ice with Blanchie Dale’s Easy Chocolate Icing below.
ENJOY!
Blanchie Dale’s Easy Chocolate Icing
3 c. powdered sugar
3 or 4 tablespoons cocoa powder (per your taste)
3 tablespoons melted butter
1/2 teaspoon vanilla extract
Add half and half or whole milk until texture is perfect for icing. CAREFUL!!!! Add just a little liquid at the time. The icing will become too runny very quickly. If by chance this happens, add a little more powdered sugar until the desired consistency.
Reverse Jiffy Cake
Opposites Attract
for my sister who will always choose white confections over chocolate ones—a mystery to me
Reverse Jiffy Cake
Just add 4 tablespoons of cocoa to the mix and follow the directions of one egg and 1/2 cup of water. (Or you can use milk; it makes it a little richer.) A delicious chocolate cake will emerge. You may want to add a bit more water or milk or a tablespoon or two of butter to compensate for the added dry ingredient of cocoa. Remember, this is improvisation at its best.
Now for the icing. Just make Blanchie Dale’s easy chocolate icing above but leave out the cocoa powder. You will have a delicious vanilla icing! If you want yellow cake with vanilla icing, leave out the cocoa from the mix and the icing.
Cream of Coconut
Pineapple
Beach Breezes
Piña Colada Cake!
Piña Colada Jiffy Cake
To a Jiffy Cake mix add:
1 egg
1/4 c. crushed pineapple
1/4 c. coconut cream (The coconut cream may be separated into a liquid/solid mixture with the solid on top. Mix enough of the liquid to the solid to make a thin paste).
Mix pineapple and coconut cream to make 1/2 cup mixture. Add to mix and egg. If batter is too thick, add 1-2 tablespoons of juice from crushed pineapple.
Bake at 350 degrees for 25-30 minutes. The edges will brown first and the top will lightly brown.
For Icing:
Mix 1/2 c. crushed pineapple with 1/2 c. coconut cream (again mix liquid and solid). Add 4 tablespoons of condensed milk. Punch holes in the cake with a toothpick, and pour icing mixture over warm cake.
Enjoy warm and after the cake cools, refrigerate. To eat after refrigerating, heat each piece in microwave 10-12 seconds.