Doctored Up Cake Mix

Jazz up your ordinary box of cake mix and make an amazing cake that tastes just like your favorite homemade recipe. A few additional ingredients give this cake a moist texture and a delicious chocolate taste. Creamy chocolate buttercream frosting makes it even better!

I ❤️ 💚 💛 cake mixes.

Of course, if you have read my blog for even a short amount of time, you probably already know this. My recipe index is overflowing with all types of desserts, breads, ice cream and snacks that start with a box of dry cake mix.

The great thing about this recipe?

Versatility.

You don’t have to make your cake chocolate! It can be:

• Vanilla
• Yellow
• Lemon
• Strawberry
• German chocolate

You get the idea. 😉

Your Ingredients List:

• Dry cake mix.
• Instant pudding mix.
• Sour cream.
• Canola oil.
• Eggs.
• Milk.
• Vanilla.
• Salt.

A few recipe notes:

• Use any flavor/brand cake mix! Be sure the box size is approx 16-18 oz.
• You can also use any flavor instant pudding mix. Make sure it’s INSTANT pudding mix and not cook/serve. Also, do not make the pudding! The dry mix is all you need.
• As you can see, I made a layer cake with my batter. But, you can also use a 13 x 9 pan or cupcakes with this batter. Check the back of your cake mix box for baking times.

What flavor combination would like to try? Let me know!

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Yield: Serves: 10

Doctored Up Cake Mix

Print

Jazz up your ordinary box of cake mix and make an amazing cake that tastes just like your favorite homemade recipe. A few additional ingredients give this cake a moist texture and a delicious chocolate taste. Creamy chocolate buttercream frosting makes it even better!

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

• 1 box, chocolate cake mix  ( or your favorite flavor)
• 3 oz box, instant chocolate pudding mix ( or favorite favor)
• 1 cup sour cream
• 1 cup canola oil
• 1 tsp vanilla
• 4 eggs
• 1/2 cup milk
• dash of salt

Instructions

1. Preheat oven to 350 degrees.
2. Grease 2- 9 inch round pans.
3. In a mixing bowl, beat together your ingredients until fully combined and smooth.
4.  Spread evenly into pans.
5. Bake 30 minutes or until toothpick inserted comes out clean.
6. Let cakes sit for 10-15 minutes cool before removing from pans.
7. Then, cool completely before frosting.

Notes

• I frosted this cake with this Chocolate Buttercream Frosting. But, I used dark unsweetened cocoa powder instead of regular and milk, instead of half/half.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 297Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 90mgSodium: 109mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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