My roommate, Leighann, has been super supportive of all the Pinter-Testing going on in our kitchen…even when the ultimate product is a complete mess! So, when her birthday rolled around a few weeks ago, I wanted to do something special for her.
Of course, I headed to Pinterest to see what I could come up with!
I knew we were going out to dinner with some friends, so I decided to make a cake for dessert when we got home. Now, those of you know know me know that baking and I have a tendency to…well…disagree from time to time. Jessica is a much better baker – she must have inherited that gene from our mom, Sharon! I’m more of the cook – the girl who likes throwing things into the pot to see what happens, not the girl who likes precise measurements.
Anyway, I saw this pin about how to make a boxed cake mix taste like they come from a bakery, so I decided to try it out. Thanks to Lynn Reves, who originally pinned this recipe and to Fabulously Frugal for posting it!
Even I can handle this simple recipe! Essentially, it’s still just a boxed cake mix! Here’s how you do it:
- Replace the oil in the recipe with real butter.
- Replace the water in the recipe with milk.
- Add one (or two) more eggs than the box calls for.
That’s it! Then, just mix and prepare the cake according to the directions on the box.
Does anyone out there have a favorite cake mix brand they use? I like Pillsbury Moist Supreme cakes, but will sometimes get Betty Crocker instead. For me, it usually depends what’s on sale, but I never go store brand even though they’re cheaper. They just aren’t as good.
Here’s the result, decorated and waiting for us to get home to eat it:
Yes, I like funfetti sprinkles. Who doesn’t??? You know you’re jealous of my mad cake decorating skills.
Even though I’m a few weeks late on this blog…happy birthday, Leighann!
The verdict? The cake was super good – definitely moist and rich. I know, however, that the substitutions added a TON of calories to the cake. So, I probably won’t do this every time I make a cake mix, but on special occasions, it’s a good way to make the cake taste even better.
Latest posts by Allison (see all)
- Butterscotch Cupcakes with Butterscotch Icing - May 22, 2016
- Whole Foods Gift Card Giveaway! - April 22, 2016
- Herb-Roasted Veal with Blackberry Balsamic Sauce #ReVEALingExcellence - March 31, 2016