The BEST cake you will ever eat!

First of all, I would like to give credit for this recipe to somebody from the HGTV Decorating Message Board. I don't remember who gave it, but I am very thankful they did! I have baked this cake about 100 times since I first got brave enough to try it. Barb? Kim? Was it you?

The instructions sound really strange, but I PROMISE, it works and it tastes GREAT!

Here are the ingredients:

First, crack 4 eggs into your mixing bowl. This particular cake mix says to use 3 eggs, but we need to add an extra. So, if the mix says to use 2 eggs, use 3.

Trust me, it works.

Next, add 1/3 cup vegetable oil (or whatever amount your mix calls for)

Here, I substituted 1 1/2 cups milk for the 1 1/2 cups of water the mix calls for. A caterer let me in on this little secret. The higher fat the milk, the moister the cake. The cake is also very delicious if you just use water. In fact, most of the time, I use 1/2 milk and 1/2 water. ****edited to add: Sometimes using all milk will make the cake SO moist, it breaks apart coming out of the pan. For you first attempt, you may want to use water instead of milk, and then work your way up to all milk.**** (Sorry Julie!)

Now comes the strange part. Add one can of ready-made frosting.

YES....pour (or spoon) it into the bowl.

I'm not lying! I promise, it works!!

See, I am proving to you that I really did add the frosting to the mix!

Mix for about 20 seconds to combine all wet ingredients.

Add cake mix and stir according to package directions. (I mixed for 2 minutes) 

While your mix is combining, spray or prepare your cake pan of choice. After much testing, I found that a bundt pan works the best for this extra-moist cake.

 

Scrape down the sides of the bowl and combine.

Now pour into your prepared cake pan. 

Shake it down and get some of the bubbles out. 

Now, put your cake into a pre-heated oven, again according to your package directions. (Mine should say 350 degrees....stupid oven) Now start off by setting your timer about 5 minutes longer than the directions say. You may end up baking for 5 - 15 minutes longer.

Trust me on that!

You don't want a runny cake, do you? 

 

Ahhhhh, that looks Great!

Now take out of the oven, and cool.

After cooling, remove from the pan and TAHH DAHH! Beautiful, moist cake. So moist, in fact, it doesn't even need frosting on the outside of the cake! 

 

But, if you MUST have frosting, go ahead, I won't tell anyone!


The beauty of this cake is you can use ANY flavor cake mix with ANY flavor frosting. If you want to use red velvet cake mix with cream cheese frosting....GO FOR IT! You want to put chocolate frosting in a devil's food cake mix....YUMMY and chocolaty! I will warn you, though, if you put chocolate frosting in a yellow cake mix....it will look like a chocolate cake.

Been there, done that! Got into an argument with someone over what kind of cake it was! LOL!

So, when you are in the mood for a quick, moist, delicious cake, try this recipe!

I promise it will surprise you!

In a GOOD way!

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I'm off to work for the next couple of days, so I will be seeing you again later in the week! That is, unless something strange, unusual, fantastic, funny, or scary happens!

{{{{{{HUGS}}}}}}}