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Ingredients:
| 1 | pack (1 kg) | BAKE BEST BUTTER CAKE MIX |
| 7 | pc (350 g) | MAGNOLIA BROWN EGGS |
| 1 | cup | water |
| 2/3 | cup (150 g) | cooking oil |
| 2/3 | cup (150 g) | MAGNOLIA GOLD BUTTER UNSALTED |
Procedure:
1. Combine all ingredients in a bowl and beat with a mixer.
2. Beat at low speed for 1 minute and then mix at high speed for 4 minutes. Switch to medium speed and mix for another 2 minutes.
3. For loaf pan: Pour every 1-1/2 cups (300 grams) of batter into 7x3x3-inch microwavable loaf pans and microwave for 2 minutes and 15 seconds on high setting or until batter has set.
4. For mug cakes: Pour every 1/3 cup (66 grams) of batter into mugs and microwave for 1 minute and 15 seconds on high setting or until batter has set.
Makes 6 loaves or 27 mug cakes.
(Loaf yield: 6 loaves (8 slices per loaf)/2 slices per serving)
(Mug cake yield: 27 mugs/1 mug per serving)
Note/s:
Serve with a scoop of MAGNOLIA GOLD LABEL ICE CREAM
To make Blueberry Butter Cake variation, swirl into batter 2 tbsp blueberry filling (30 grams) per loaf and microwave for 4 minutes and 45 seconds or until batter has set.
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