Cake with Butter Cream Icing
        Makes 1 cake
 Cake    Icing
1 box cake mix, the one labeled moist, the flavor of your choice   1 lb (1 box) powdered sugar
1 box instant pudding, the small box, 4 serving size, the flavor of your choice   1 stick butter, softened
4 eggs   1/2 cup Crisco shortening, butter flavored
1 stick butter, melted   1/4 cup water
1 cup water   2 tsp vanilla extract
      1/4 cup optional unsweetened cocoa powder (if you're going that direction)
      some filling to put between layers (you could use the icing, but try some jam or Nutella)
         
 Cake    
Ignore the directions on the back of the cake mix box and use only the ingredients and quantities noted above.

Preheat the oven to 350°.

In a mixer equipped with a beater, throw all the ingredients in. Mix on medium for about 1 minute. Scrape the sides of the bowl, then mix on medium for 1 more minute. Grease and flour (2) 9" round pans (or spray them with Baker’s Joy). Divide the batter equally between the pans. Bake at 350° for about 27 minutes and a cake tester comes out clean. Remove the cakes from the oven and let them cool in the pans for about 27 minutes. Flip them onto cooling racks for another 27 minutes. Put them in the fridge to cool completely, which makes them easier to ice.
    ▲Chocolate cake with chocolate pudding, chocolate icing, and shaved white chocolate topping
 Icing    
Rinse off the mixing bowl and beater. Then throw all the icing ingredients into the mixing bowl. Start mixing slowly. Once incorporated, mix on medium for about 1 minute. Scrape the sides of the bowl, then mix on medium for 1 more minute.

Try the jelly for the filling between the layers. Spread the icing all over the cake (or other body parts).  Do your best at some decoration.
    ▲Chocolate cake with chocolate pudding, seedless raspberry jam filling, and garnished with fresh raspberries.
 
▲Lemon cake with lemon pudding, lemon curd filling and topping, and garnished with peeled lemon zest.   ▲The lemon cake was outstanding =)

 

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