Especially when I’m decorating cakes, I will often use boxed cake rather than making it from scratch. The main reason for this is time. It quicker and easier to throw a few things together, toss in the oven, and then cake then have to do a whole lot of measuring and mixing. If the purpose of the cake is to just taste good, and be solid, while i mask it with buttercream and cover it in fondant, I’m going to a boxed cake. No questions asked. However, I will often use the recipe below to make the cake more moist..and well more fantastic.
INGREDIENTS
- 1 package of devil’s food chocolate cake mix
- 1 package of instant chocolate pudding mix
- 4 eggs
- 3/4 cup olive oil
- 8 oz sour cream
- 1/2 cup warm water
Mix all ingredients together, and blend with a hand mixer until smooth. Bake according to the instructions on the cake mix package. It works best if all ingredients are at room temperature, as this way you are more likely to get a smooth batter rather than a lumpy one. Add each egg separately, and mix after each addition.
The Jill of all Trades 