Fuzzy on top and smooth in the middle - Redneck Recipe # 31

Cake – Fuzzy on top and smooth in the middle

(That’s a lot like Gus the Redneck, isn’t it?) Gotta smile, but not because of that little comparison. The smile is because I realized that I was spending only 15 minutes from the start to the finish of making fresh cakes in the microwave oven. Unlike the first ones I made, the recent ones are baking very nicely and staying nice and fresh, moist, and tasty almost a week after they were baked. Practice makes... right? (Notice the absence of the "perfect" word.)

The batter for this cake is "plain Jane."

2 cups flour, 2 teaspoons baking powder, ½ cup sugar. ¼ teaspoon salt, 2 eggs, ½ cup cooking oil, ½ cup milk, 8 or 10 ounces of applesauce, and enough muscle to beat it all together until it gets smooth.

Warm up about 3/4 cup to 1 cup of peanut butter. I do that at 50% power in the microwave for 2 or 3 minutes. Set this to one side while you put the batter together. You will also need some chocolate chips, some flaked coconut, and some brown sugar.

Ladle half of the batter into your baking pan or pans. I use some nifty throwaway, microwave-safe paper bowls I found in the store for an El Cheapo-deluxe low price. There’s enough batter for filling one Pyrex baking pan (9x13x2 inches) or four of my little paper bowls. You have to butter or oil the baking pan(s) you use or you will have a tough time extricating your finished cake(s).

Somehow or other there is an advertisement cake photo that
seems to appear on this hub from time to time - but without any
wording. It is a beautiful cake, but it is not my cake.

Onto that layer of batter goes the nice, soft peanut butter. Warm, it spreads around from edge to edge fairly easily. Distribute chocolate chips on top of the peanut butter layer.

Then put the rest of the batter on top of the peanut butter-chocolate chip layer. Atop that layer of batter sprinkle lots of flaked coconut, and on top of the coconut, spread however much brown sugar you think is good for your show. I like to use quite a lot of brown sugar, but you do as you think best.

Bake your fuzzy-smooth cake (in that 9x13x2 inch Pyrex pan) in the microwave at 50% power for about 16 to 20 minutes – more if that toothpick you test it with comes out crummy, less if your cake is done in less time. If you bake cakes in 4 bowls two at a time as I do, they need 50% power for 10 minutes in the microwave.

Cool your cake(s) before cutting them.

Keep these cakes away from children. If you don’t, you will not get any for yourself.