Halfway Homemade Yellow Cake with Pourable Chocolate Frosting

Ingredients

• 1 box yellow cake mix or butter recipe cake mix (Use one standard box, approximately 15.25 oz; prepare according to this recipe rather than the package directions.)
• 4 eggs (Use the four eggs called for in this recipe, rather than the three listed on the box.)
• 1 stick butter (Melted; this replaces the oil listed on the cake-mix package.)
• 1 cup milk (This replaces the water listed on the cake-mix package.)
• vanilla extract (A little extra, to taste; the transcript does not specify an amount. About 1 teaspoon is a reasonable estimate.)
• 1 container Betty Crocker Hershey's chocolate frosting (Microwave briefly until smooth and pourable, not hot; a standard 16-ounce container is assumed.)

Steps

1. 1

   Preheat the oven to 315°F (157°C). Grease a 9-by-11-inch baking pan so the finished cake can be removed or served easily.

2. 2

   Add the yellow or butter recipe cake mix to a large mixing bowl. Do not follow the egg, oil, or water amounts printed on the box.

3. 3

   Add four eggs to the cake mix. This is one more egg than the three eggs typically listed on the package.

4. 4

   Melt one stick of butter and add it to the bowl. Allow it to cool slightly so it is warm but not hot before mixing.

5. 5

   Add one cup of milk to the bowl instead of the one cup of water listed on the package.

6. 6

   Add a little extra vanilla extract, approximately 1 teaspoon if a specific amount is needed.

7. 7

   Mix the batter until the dry mix is fully incorporated and the batter is smooth. Avoid leaving pockets of dry mix, but do not overmix once combined.

8. 8

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

9. 9

   Bake at 315°F for approximately 36 to 37 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with only a few moist crumbs.

10. 10

    Remove the cake from the oven and let it cool completely. The cake must be very cool before the frosting is added so the frosting does not damage the surface.

11. 11

    Spoon the chocolate frosting into a microwave-safe bowl or leave it in its microwave-safe container if appropriate. Microwave it for about 15 to 20 seconds.

12. 12

    Stir the frosting thoroughly. It should be smooth and pourable but not hot; if necessary, warm it in very short additional intervals, stirring between each one.

13. 13

    Pour the softened frosting over the completely cooled cake and gently spread it across the top with a knife or spatula. Work the frosting into the corners without pressing hard into the cake.

14. 14

    Let the frosted cake sit until the frosting sets before slicing and serving.

Notes

The transcript specifies a 9-by-11-inch pan and 36–37 minutes at 315°F. It contrasts this with the box's typical 9-by-13-inch, 350°F, 27–29-minute directions. Frosting temperature is important: it should be pourable but not hot, because overly hot frosting can tear the cake's surface.

Nutrition per serving

• dessert
• cake
• baked
• American
• chocolate frosting
• easy
• boxed mix
• party dessert