For the moistest and most delicious cake you've ever made from a box follow this basic formular in place of the box instructions...I swear to you that no one but you will know it is a boxed cake...unless of course you can't keep a secret.
- using Duncan Hines All Butter Recipe (Yellow or Fudge) your choice.
- 1 stick of softened "unsalted" butter (the real stuff no margarine)
- 4 large eggs (INSTEAD OF 3 EGGS)
- 1 cup whole milk (INSTEAD OF WATER)
- 1 teaspoon pure vanilla extract
- optional: if using yellow cake add 2 teaspoon grand marnier or 2 teaspoons orange juice with grated zest of orange.
- if using fudge cake mix you can add 2 teaspoons of coffee liquer like tia maria OR rasperry liquer.
- PREHEAT OVEN TO 350 OR 375 AS DESCRIBED ON BOX,
- SPRAY CAKE PAN OR PANS WITH PAM BAKING SPRAY.
- cream butter in mixer using whisk
- add eggs one at a time beating to incorporate with butter
- add milk
- add cake mix
- remember to scrape down the sides and bottom of bowl to ensure all ingredients are full blended.
- TURN MIXER TO HIGH now add vanilla extract and any optional additional flavorings you want. MIXER SHOULD REMAIN AT HIGH FOR ABOUT 5 MINUTES
- POUR IMMEDIATELY INTO PANS. BANG PANS ON COUNTER TO RELEASE AIR BUBBLES AND BAKR USING BOX TIMR CHART.
- ALLOW CAKE TO COOL FOR ABOUT 15 MINUTES THEN REMOVE FROM PAN. COOL COMPLETELY WITH FAVORITE DUNCAN HINES FROSTING.
- YOU CAN SEE THE DIFFERENCE THE EXTRA EGG MAKES... CAKE IS HIGHER AND FLUFFIER (LIKE A SCRATCH CAKE)
- THE MILK MAKES IT MOISTER AND RICHER. THE VANILLA MAKES IT TASTE FRESH NOT BOXED.
- DON'T FORGET TO LET ME KNOW HOW YOU AND YOUR GUESTS ENJOYED IT. REMEMBER ITS A SECRET.
- NYC2ME
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No Rating
Mystiemajick (13 discussions) on Jun 21, 2012 at 07:36 PM
I made the Butter Fudge Cake using 2 9-Inch round (coated) pans. The box said for coated pans to bake at 350 degrees for 23-28 minutes. It took 40 minutes before the center was completely done. The taste was great but I should of decreased the temperature to 325. The edges were a little over done and when I took them out the cakes shrunk. Not too much but enough to notice. After frosting with homemade German Chocolate frosting the final cake looked great and tasted even better.
No Rating
cared (2 discussions) on May 28, 2012 at 02:55 PM
Can this be made with a duncan heinz classic yellow cake mix??
No Rating
hobbscan (3 discussions) on Sep 22, 2011 at 06:00 AM
I baked this this morning but used buttermilk instead of millk.....OMG!!!!! It is scrumptious and fluffy! it made more than one batch, I had to stick a few in the toaster oven.....very, very good!
No Rating
Jessica a (2 discussions) on Jan 18, 2011 at 12:38 AM
What do u mean by cream the butter? NOW Icant make it i dont know what it means :(
Comment by: perryberry (no discussions) on Oct 7, 2011 at 12:34 PM
to cream the butter just means to put the softened stick of butter in the mixing bowl and mix until it is creamy and fluffy. then add the other ingredients as directed.
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BoLeggs79 (1 discussion) on Nov 16, 2010 at 06:05 AM
OMG This is the best ever. I have been trying to perfect a yellow cakeI have made several from scratch but they turn out dry - tried this reciepe last week - I will never make anything but this cake ever again - Truly the best - light and fluffy and no one would ever know it came from a box - Woohoo - absolutely the best.... I have made several sizes - one cake mix equals a 12 inch round cake.
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pasteles (2 discussions) on Mar 20, 2010 at 02:43 PM
It's EXELENT. the best box cake for sure. it will be good to post what size or shape of pan, and a picture will help a lot.
thanks.
thanks.
