I admit it. I look down on cake mixes. I always think to myself, I have everything I need in my cupboard to make this mix so I should just make it from scratch. Despite this grocery aisle snobbiness, the hard truth remains that I don't always have time to make a cake from scratch. Enter Ann Byrn's The Cake Mix Doctor Returns! I had a friend's birthday coming up and while I wanted to make a cake, I really wanted to spend more time making the apartment look nice for her than I did slaving over the stove, so I went the time-economical route. Byrn's description of the "Classic Yellow Cake with Chocolate Fudge Marshmallow Frosting" as the most desired birthday cake in her household made it a natural choice for the upcoming celebration. Let's dive into the fudginess, shall we?
The Fixins
For the cake...
- Cooking spray
- Flour
- 1 18.25 oz pkg plain yellow cake mix (I could only find 15-16 oz, which worked fine)
- 1 3.4 oz pkg vanilla instant pudding mix
- 1 1/4 cups milk
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp pure vanilla extract
- 2 cups granulated sugar
- 1 5 oz can evaporated milk
- 10 large marshmallows
- 8 Tbs butter
- 1 cup semisweet chocolate chips
- 1 tsp pure vanilla extract
Preheat the oven to 350 degrees F. Use the cooking spray to grease two 9-inch round cake pans and flour them. Combine cake mix, pudding mix, milk, vegetable oil, eggs, and vanilla in a large bowl. Beat on low speed until combined (about 30 seconds). Then beat on medium for another minute and a half until smooth. Pour half of the batter into each of the cake pans and bake about 30-35 minutes until the cake is springy and a cake tester comes out clean. Cool the cake in the pans on a wire rack for five minutes, then slide a knife around between the cake and the pan to loosen the cakes. Invert the layers onto wire racks, removing the pans, then invert again onto another rack. Now let the layers cool completely so that you don't get crumbs in your frosting!
Once the cake is cooled, make your frosting. For the frosting, put sugar, evaporated milk, and marshmallows into a saucepan & bring to a boil over medium heat. Stir occasionally with a wooden spoon. Lower the heat and simmer the ingredients for six minutes while stirring continuously. Finally, remove the pan from the heat and add in the butter, chocolate chips, and vanilla. Stir until all ingredients are melted and combined, then use right away. This frosting will set up quickly.
Before frosting, I like to trim off the raised top of the bottom cake layer for two reasons:
1. This results in a more even stacked cake.
2. I get to taste a little of the cake before taking a slice out of it!
I also suggest placing some small squares of parchment paper underneath your bottom cake layer on your cake plate to protect the plate from excess frosting. Start off by frosting the top of your bottom cake layer. I like to use an offset spatula for best results. Top with your top cake layer, then frost the top of that layer as well. Finish up by frosting the sides. Once you're done frosting, you can remove the parchment paper squares, leaving your cake plate clean and pretty. I decided to add some multicolored sprinkles to the top of the cake for more birthday fun.
Result:
This cake came out super moist and the frosting was sweet and fudgy. I could have eaten spoonfuls of that frosting. In all honesty, I did eat spoonfuls of that frosting. SO GOOD! I think the cake might be a little too moist or rich for some, but that's just how I like my dessert ;)
Repeat:
You betcha! You might have noticed that the picture is of the very last slice of cake - it did not last long! I am happy to have this quick cake recipe in my back pocket for any last minute festivities.
What is your favorite birthday treat?
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