Buttery Fluffy Yellow Cake with Pourable Chocolate Frosting

Ingredients

• 1 box yellow cake mix or butter recipe cake mix (Typically about 15.25 oz; use either yellow or butter-flavored cake mix.)
• 4 large eggs (The package may call for three eggs; use four instead.)
• 1 stick unsalted butter (Melted; one standard U.S. stick.)
• 1 cup whole milk (Use milk instead of the one cup of water called for on the package.)
• vanilla extract (Add a little extra, according to taste; approximately 1 teaspoon is a reasonable estimate.)
• 1 container Betty Crocker Hershey's chocolate frosting (Typically about 16 oz. Microwave briefly until pourable, not hot.)

Steps

1. 1

   Preheat the oven to 315°F (157°C), rather than the 350°F temperature printed on the cake-mix box. Grease a 9-by-11-inch baking pan.

2. 2

   Place the yellow or butter recipe cake mix in a large mixing bowl. Add four eggs, one more than the package directions specify.

3. 3

   Melt one stick of butter and add it to the cake mix and eggs. Allow the butter to cool slightly before adding it so it does not cook the eggs.

4. 4

   Add one cup of milk in place of the water called for on the package. Add a little extra vanilla extract, approximately 1 teaspoon if a specific amount is needed.

5. 5

   Mix until the batter is smooth and evenly combined, scraping down the sides and bottom of the bowl. Do not leave dry pockets of cake mix.

6. 6

   Pour the batter into the prepared 9-by-11-inch pan and spread it into an even layer.

7. 7

   Bake at 315°F (157°C) for approximately 36–37 minutes, or until the cake is set in the center and a toothpick inserted into the middle comes out clean or with a few moist crumbs.

8. 8

   Remove the cake from the oven and let it cool completely in the pan. The cake should be genuinely cool before frosting so the topping does not melt or damage the surface.

9. 9

   Remove the lid and foil seal from the container of chocolate frosting. Microwave the frosting for approximately 15–20 seconds.

10. 10

    Stir the frosting thoroughly. It should be fluid enough to pour but not hot; overheating can make it tear or damage the top of the cake.

11. 11

    Pour the frosting over the completely cooled cake and gently spread it across the surface. Use a knife to work the frosting into the corners without scraping the cake.

12. 12

    Let the frosted cake stand until the topping sets before slicing and serving.

Notes

The transcript specifically recommends a 9-by-11-inch pan and 36–37 minutes at 315°F. If using a 9-by-13-inch pan instead, the stated bake time is approximately 27–29 minutes, but the cake may be thinner. Keep the microwaved frosting warm enough to pour but never hot.

Nutrition per serving

• dessert
• cake
• baked
• American
• boxed-mix upgrade
• chocolate frosting
• vegetarian