Mix cake mix, sour cream and 1 egg in the Classic Batter Bowl.
Brush Microwave Egg Cooker with vegetable oil using Silicone Basting Brush, use Medium Scoop to place three rounded scoops of the batter into each well. Microwave, uncovered, on HIGH 2 – 2½ minutes or until centers are firm and spring back when pressed.
Loosen cakes with the Cake Tester & Releasing Tool then invert them onto a Stackable Cooling Rack with waxed paper underneath to catch drippings. Wipe out the Egg Cooker with a damp paper towel and repeat the process until you use all the batter.
Microwave a can of frosting in the 3-Cup Prep Bowl for 30 – 45 seconds. Stir and microwave in 10 second intervals until it’s thin enough to pour over the cakes.
Allow the frosting to set after you’ve poured it over the cakes, then create an eye design as shown using red, green and black store-bought decorating gel.
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