GT Express - Dessert

By BlueSchmoo

Ingredients

• Cake for 2
• 3/4 cup (1/4 of 18-ounce box) any flavor cake mix
• 1 egg
• 1/4 cup water
• (omit oil if called for in package directions)
• Pineapple Outside-In Cake
• 3/4 cup (1/4 of 18-ounce) yellow cake mix
• 1 egg
• 1/4 cup water
• 3 Tablespoons drained crushed pineapple
• 1 Tablespoon brown sugar
• Fruit-Filled No-Roll Crepes
• 1/2 cup “pie” batter (page 33)
• 1 Tablespoon sugar
• 1 teaspoon cinnamon
• 1 cup apple, peach or cherry pie filling
• “Almost Instant” Coconut Custard Pies
• 1 egg
• 1/4 cup coconut
• 1/4 cup baking mix
• 1/2 cup milk
• 2 Tablespoons sugar
• 1 Tablespoon butter or margarine, softened
• a few drops of vanilla extract

Preparation

Step 1

Cake for 2

Mix all ingredients until smooth. Divide between wells. Cook 7 to 8 minutes or until toothpick inserted in
the center comes out clean. Serves 2.
Ice Cream Cakewich
2 cakes from above, cooled and split horizontally
Half gallon any flavor ice cream in a round carton Remove cover from ice cream carton. Using a sharp
knife, slice a 1 inch slice from the top of the carton including the ice cream. Replace lid on carton of ice
cream and return to freezer. Remove carton from ice cream round. Cut ice cream in half horizontally to fit
cake. Place half the ice cream round between two layers of cake forming a sandwich. Slice each sandwich in half. Serves 4.

Pineapple Outside-In Cake

Mix cake mix, egg and water in a bowl or shaker. Divide between wells. Mix pineapple and brown sugar.
Spoon into center of cake batter. Bake 9 minutes. Serves 2.

Fruit-Filled No-Roll Crepes

Mix batter with sugar and cinnamon. Divide batter between wells (about 1/4 cup each) and place pie
filling in the center of batter until batter almost reaches the top of the wells. Cook 10 minutes. Serves 2.
Cathy thinks these are best served warm with whipped cream or ice cream.

“Almost Instant” Coconut Custard Pies

Place all ingredients in a covered shaker or blender and mix well. Divide mixed ingredients between the
two cooking wells. Cook 10 minutes. Cool. Serves 2. Cathy thinks they’re best when refrigerated and
served with whipped cream