My mom used to make this for my birthday (before I changed cakes), and for many years I had one friend who was so obsessed with this cake that she had me make enough to cater her sweet 16.
Ingredients
1 box plain white cake mix
1 cup whole milk
8 tbsp (1 stick) butter, melted
3 eggs
2 tsp vanilla extract
Fluffy Chocolate Frosting
Directions
Preheat oven to 350° F (175° C).
Generously grease and flour two 9 inch round cake pans.
In a large mixing bowl, beat the cake mix, milk, melted butter, eggs, and vanilla with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. Divide batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool. Run a dinner knife around the edge of the cakes to loosen. Allow them to cool completely, 30 minutes more.
Frost with Fluffy Chocolate Frosting.
Recipe from The Cake Mix Doctor by Anne Byrn
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