Boil in a Bag Cake
Originally Posted By: bstwo
BOIL IN A BAG CAKE
Rule 1- Forget the instructions on the box. They are too
Rule 2- The basic mix is:
2 Cups cake mix
2 T powdered egg *
3/4 Cup water
After mixing boil-bake 20 min. (at sea level). A fresh egg can be used in the place of powder.
Rule 3- For ever 2000 ft. of elevation gain, add 1 min. to cooking time.
Steam in covered pot using freezer storage bags. One gallon for half a batch. Two gallon for big pots.
I divide a cake mix into two one gallon bags, and add 1 heaping T of Soy Flour to each mix, and shake. Just add water, later. Keeps for weeks!
Use 1 in. of water. Bag must be supported by some type of steamer grate.
Bag must be left open, DO NOT SEAL CLOSED!!!!!!!!!
You can not over cook as long as you do not boil out of water.
*Another good egg substitute to use in baking only, is to use 1 heaping Tbsp. Soy Flour dissolved in 2 Tbsp. water. This mixture may be used to substitute for 1 egg when baking.
You will have to try different amounts, to fit the size bag that you use....Sandwich bag should take about a 1/2 - 3/4 cup of mix. Use as little water as possible...less water, = less cooking time. If the mix is runny, you have too much water, make it gooie!