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.
Reviews
☆☆☆☆☆
I love the moist, rich consistency of this variation of the cake box mix found in stores! I did add a whole box of vanilla pudding to my mix, but I think next time I'll only use half a box. Less is more, and it goes a long way. Everyone loved the cake at my house! Even my brother, who was surprised that it seems to "melt in your mouth".
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