Perfect Cake Mix

By carvalhohm2

Ingredients

• 1 box (16.5 ounces) cake mix, such as yellow, French vanilla, devil’s food, red velvet, spice, strawberry or banana
• 3 large eggs (or number of eggs called for on the box)
• 1 cup buttermilk (in place of water called for on the box)
• 1/3 cup vegetable oil (or amount called for on the box

Details

Servings 12
Adapted from jsonline.com

Preparation

Step 1

Preheat oven to 350 degrees. Line bottom of pans with wax paper to fit and coat with vegetable oil spray (bowls will not be paper-lined).

Following the box’s instructions, combine the cake mix, eggs, buttermilk and oil in a large bowl. Beat with an electric mixer on low speed until moistened, about 30 seconds. Increase mixer speed to medium-high and beat, scraping down sides, until thick, 2 minutes longer (it makes about 5 cups batter).

Stop at this point for projects calling for Perfect Cake Mix batter and follow the instructions in the project. Otherwise, continue with the next step.

Divide batter among the pans called for in the recipe, spread batter to edges, and smooth the tops. Follow indicated baking times. Bake in preheated oven until golden brown and a toothpick inserted into center comes out clean.

Transfer cakes to a wire rack and cool 10 minutes. Invert, remove the pan(s) or bowl(s), and cool completely.

Cakes that are not used immediately may be wrapped in plastic wrap and frozen up to 2 weeks.