With just a few modifications, you can make your boxed cake mix taste better and have a rich, moist consistency.
CAKE BATTER:
- Pre-heat oven to 350.
- Make vanilla pudding per box instructions and set aside.
- In bowl, combine cake box mix, eggs, yolk, milk, butter and cream cheese (optional), mixing ingredients in one at a time until blended. Add vanilla pudding last. It's ok if there are some lumps in the batter. Set aside.
- Use 1 tsp. butter per mold to prepare two 9" cake pans. Make sure to spread all the way around, including sides. A trick for even, easy distribution: use a clean sheet of paper towel to spread butter around.
- Fill each pan halfway with cake batter.
- Bake 40m. Remove when slightly golden or toothpick in center comes out clean.
HOW TO REMOVE CAKE FROM PAN:
- Cool in pan approximately 20m.
- Run butter knife around entire edge (to separate the cake from the pan).
- Cover pan with a plate and flip both items at the same time.
- Cake should be cool to touch before icing.
THICK & CREAMY FROSTING:
- In large bowl, beat butter and cream cheese until well blended.
- Gradually add confectioners' sugar and milk, mixing until well blended.
For the cake: I used the "Betty Crocker Super Moist Yellow Cake Mix". Pudding makes your cake "melt-in-your-mouth" moist. I originally used a whole box of pudding in my cake mix. It tastes great but only adding 1/2 a box will do just as nicely.
For the frosting: I cut my butter and cream cheese into cubes, then heat each one up (separately) in the microwave for 30 seconds to help soften the mix as I was blending with a fork by hand. The original frosting recipe calls for 8 C. of confectioner's sugar, but I modified mine by taste to just under 2 C. Add more or less as desired. If icing is too thin, add confectioners' sugar 1 tbsp at a time. If it's too thick, add more milk, 1 tsp. at a time until icing reaches desired consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 284 | ||
Calories from Fat: 155 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 128.3mg | 39 % | |
Sodium 195.6mg | 7 % | |
Potassium 85.1mg | 2 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 29.2g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 284
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Easy Thick n' Creamy Cake Frosting
I recommend pairing it with this recipe
"I originally used a store-bought Betty Crocker frosting, but I'm very sensitive to the taste of sugar and found it incredibly strong. Instead, pair this easy cake mix with my creamy homemade icing recipe! This way, you can control the amount of sugar by taste." —
nenalinda82pr
What would you serve with this? Link in another recipe.