HOMEMADE BOX CAKE MIX RECIPES
HOW TO MAKE BOX CAKE BETTER (TASTE HOMEMADE) - CAKEWHIZ
Steps:
- In a deep bowl, mix together butter and eggs.
- Add the cake mix powder, pudding, milk, vanilla extract and mix until just combined. Don't over-mix!
- Pour this batter into 2 greased/floured 8x2 round cake pans. Bake at 350 degrees for 40 minutes or until an inserted toothpick in the center comes out clean.
- This step is optional but it makes the cake SUPER MOIST! I highly recommend it. Let this cake cool down and come to room temperature. Remove the cake from your pan. Then, wrap it up in saran wrap multiple times and place it in the freezer overnight. This seals in all the moisture. The next day, let your cake come to room temperature and then cover it in chocolate frosting! Enjoy!
Nutrition Facts : Calories 344 kcal, CarbohydrateContent 36 g, ProteinContent 6 g, FatContent 20 g, SaturatedFatContent 9 g, CholesterolContent 102 mg, SodiumContent 525 mg, FiberContent 1 g, SugarContent 20 g, ServingSize 1 serving
HOW TO MAKE BOXED CAKE MIX TASTE HOMEMADE – SIMPLY ...
Provided by Pam
Categories Allergy Friendly Recipes Fish Free Recipes Gluten Free Peanut Free Recipes Recipes Shellfish Free Recipes Soy Free Recipes Traditional Recipes Tree Nut Free Recipes
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. In a large bowl, add the cake mix, melted butter, milk, and eggs. Using a mixer, beat until blended.
- Add in the pudding mix and vanilla extract, if using. Stir until blended.
- Spray a 9 cup Bundt pan, 2 8-ounce round pans, or one 9" by 13" baking dish with cooking spray. Sprinkle the pan(s) with flour. Bake the cake for the amount of time directed on the package. The cake is done when a knife inserted into the center comes out clean.
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HOW TO MAKE CAKE MIX WITH PUDDING | JUST A PINCH RECIPES
Though I love to cook, I'm fairly new to baking "outside the box" lol. I've seen several wonderful sounding recipes I'd like to try, listing cake mix with pudding as an ingredient. Yay!! Right up my alley! =D
But wait, I've never seen a cake mix with pudding. Hmmmm.... So I did a little internet digging and found this article/recipe. Thought I'd share it for anyone else out there who was scratching their heads.
"You can use cake mix with an additional ingredient to make it taste moist and homemade: pudding. Adding an instant-pudding mix to your cake mix and altering the other ingredient amounts and bake time will produce a delicious cake--and no one will detect that it started with a mix.
Difficulty: Moderately Easy"
Source: http://www.ehow.com/how_4868568_add-pudding-cake-mix.html
From justapinch.com
Reviews 3
Category Cakes
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Reviews 3
Category Cakes
- Insert a toothpick in the middle of the cake and remove it. If the toothpick comes out clean with no raw batter, the cake is done.
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- For the Cake: Preheat the oven to 350 degrees (This Recipe uses the Reverse Creaming Method of Mixing.) Grease and flour two 8 x 2 inch round pans. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest. With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened. Scrape sides and bottom of bowl. SLOWLY add 1/2 of the egg mixture, increasing to medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add a small amount of Orange Coloring Gel to the bowl if you would like the batter to be orange. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool in the pan 10 minutes, then turn out. Works well for cupcakes. Makes 6 cups batter. For the Orange Cream Filling: Combine the pudding mix and heavy cream and orange extract in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time. For the Orange Cream Cheese Frosting: Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth. Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy. Don't over beat. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. Will frost a 3 layer 8 or 9 inch cake. When decorating our Dreamsicle Cake, we frosted our cake and then went back in with swirls of lightly tinted orange frosting for a pretty effect.
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