Cake Mix Doctor White Cake Food

EASY WHITE CAKE FROM BOX MIX

Steps:

• Preheat the oven to 350º F.
• In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, vanilla extract, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 1-2 minutes.
• Spray a 9x13 inch pan with non-stick cooking spray. Pour the batter into the pan and bake for 37-43 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely before adding frosting.
• In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk.
• Spread the frosting on top of the cooled cake, add sprinkles if desired.

OLD FASHIONED DEVIL'S FOOD CAKE (CAKE MIX DOCTOR)

Steps:

• Place rack in center of oven and preheat oven to 350°F; grease two 9-inch round cake pans.
• Place the cake mix, cocoa, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed 1 minute. Stop the machine and scrape down sides. Increase the speed to medium and beat 2 minutes more, scraping sides if needed. The batter will look well combined. Divide the batter evenly between cake pans, smoothing with rubber spatula. Place pans side by side in oven.
• Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove from the oven and cool on wire racks for 10 minutes. Run a knife around the edges and invert onto rack, and again until right side up and cool another 30 minutes.

BASIC SOUR CREAM WHITE CAKE

Steps:

• Preheat oven to 350.
• Generously grease and flour a 13 x 9 inch baking pan.
• Place cake mix, sour cream, oil, eggs, and vanilla in mixing bowl.
• Blend with mixer on low speed for 1 minute.
• Stop machine, scrape down sides of bowl.
• Increase mixer speed to medium and beat 2 minutes more.
• Scrape down sides again if needed. The batter should look well combined and thickened.
• Pour the batter into the prepared pan.
• Place pan in oven.
• Bake the cake until it is light brown and springs back when lightly pressed with your finger, 35-40 minutes.
• Remove pan from oven and place on wire rack to cool for 20 minutes.
• Run a dinner knife around edge of cake and invert it onto wire rack.
• Allow cake to cool completely, 30 minutes.
• Frost as desired.

DARN GOOD CHOCOLATE CAKE ( CAKE MIX CAKE)

Steps:

• Preheat oven to 350°F.
• Grease 2 9-inch round cake pans.
• Dust with flour and tap out the excess; set pans aside.
• Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop and scrape down the sides of the bowl.
• On medium low speed, continue to blend for 2-3 minutes more.
• The batter will be very thick and should look well combined.
• Pour batter into prepared pans and smooth it out.
• Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
• Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
• Allow to cool in the pans on a wire rack for 20 minutes.
• Now is the time to start preparing your frosting.
• Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
• When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

PERFECT CHOCOLATE FROSTING (CAKE MIX DOCTOR)

Steps:

• Place a large mixing bowl full of ice in the kitchen sink.
• Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat.
• Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil.
• Remove the pan from the heat.
• Whisk the confectioners' sugar into the mixture until it becomes smooth.
• Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan.
• Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.
• Spread onto the cake of your choice. The frosting will stiffen up as it sets. If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.