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    You are in: Home / Recipes / Bag Style Shake a Cake Recipe
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    Bag Style Shake a Cake

    Average Rating:

    1 Total Reviews

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    • on January 03, 2010

      QUICK to put together and the baked result is delish!!! I followed the recipe word for word, except I didn't mix in the bag....I used a bowl; also, I baked in a 9x13 pan (I can't imagine baking this in an 8x5 pan, there would be too much batter for a pan that small). I LOVED the way this cake rose so evenly; the top was smooth and only slightly cracked; nice crumb-texture inside, moist and firm shape, too. I cut my 13x9 cake in half, then split each half horizontally to frost with a chocolate ganache using some melting chocolate left over from our Christmas baking expedition.... The middle layer and the very top, I spooned on some raspberry syrup mixed with a tsp of vanilla....in an Iron Chef manner, to soak into the cake. My quiet and reserved husband was taken aback by the delicious results, and gave it a thumb's-up which is equivalent to about 10 stars! Plus he's born and raised in Montana, so you KNOW this is a GREAT recipe! Made for *Comfort Cafe* Jan '10 QI is cocoa.

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    Nutritional Facts for Bag Style Shake a Cake

    Serving Size: 1 (134 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 456.0
     
    Calories from Fat 103
    22%
    Total Fat 11.5 g
    17%
    Saturated Fat 2.1 g
    10%
    Cholesterol 49.5 mg
    16%
    Sodium 864.2 mg
    36%
    Total Carbohydrate 79.1 g
    26%
    Dietary Fiber 3.3 g
    13%
    Sugars 45.5 g
    182%
    Protein 12.1 g
    24%

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