*Add 1 T beaten egg with water. Egg substitute makes an easy alternativ= e to

the beaten egg. Leftover beaten egg can be added to scrambled eggs or freeze 1 Tablespoon quantities in ice cube trays and then stor in a pla= stic

freezer bag. Just remove the quantity needed from the freezer about 15 minutes before using. Directons: Select a 10 oz. Baking dish or Mw safe dessert dish. Combine mix, water, and egg in dish; mix with fork until smooth. Microwave (High), uncovered, 1 to 1 1/2 minutes or until no lon= ger

doughy, rotating dish once. Yield: About 2 servings. Each serving: 198 calories, 3 g protein, 9 g fat, 27 g carbohydrate, 172 mg sodium, 27 mg cholesterol. Variations: Chocolate Cake: Use 1/3 cup mix, 1 Tablespoon unsweetened cocoa, 1/8 teaspoon baking soda, 2 Tablespoons water, and 1 Tablespoon egg. Banana Cake: Use 1/3 cup mix, 2 Tablespoons mashed bana= na,

1 Tablespoon egg and 1 teaspoon chopped nuts. Carrot Cake: Use 1/3 cup = mix,

2 Tablespoons carrot baby food, 1 Tablespoon egg, and 1 teaspoon choppe= d

nuts and 1/8 teaspoon cinnamon. Applesauce Cake: Use 1/3 cup mix, 2 Tablespoons applesauce, 1 Tablespoon egg and 1/4 teaspoon cinnamon. Streusel Coffeecake: Use 1/3 cup mix, 1 Tablespoon water, and 1 Tablesp= oon

egg for batter. For Streusel Topping, use 1 Tablespoon mix, 1 teaspoon brown sugar, 1/8 teaspoon cinnamon, and 1 teaspoon chopped nuts. Upside-Down Cake: Spread 2 Tablespoons fruit spread or perpared pie fil= ling

in baking dish. Mix cake batter in another dish. Spoon over fruit. Incr= ease

Microwave time to 1 1/2 to 1 3/4 minutes. Loosen edges and invert cake = onto

serving plate. Brownies: Use 1/3 cup mix, 1 Tablespoon unsweetened cocoa, 1 Tablespoon egg, 1 Tablespoon oil and 1/2 Tablespoon water. Microwave as directed.