Improved Box Vanilla Cake Mix

I graduated! It’s not as if I could have been held back though, believe me I asked the teacher if she had ever not passed an individual before. I was curious to know if she had ever had a student that was so bad, that she refused to sign their certificate. That’s right, you heard me, I got a certificate and everything. My final cake was not perfect, but attempting to create buttercream roses was an experience I’ll never forget. I think with a bit of practice I may just get it some day. My icing was so stiff that my roses feathered a bit on the edges, but I and another girl in the class with me, think they look much better that way. Sometimes it’s easier to just say that the wonky rejects look better than what you’re aiming for, right?

Once again I used a boxed cake mix for my cake, and improved on it a bit. I wanted to go with something tropical, but was worried that it would not blend well with the taste of the Chocolate Fudge Pudding I decided to use as a filling. I’ll be honest and say that I have absolutely no idea what this cake tastes like, because I haven’t eaten any of it, and I don’t plan on eating any of it. Remember, I’m a girl who hates icing, especially this foul unnaturally white sugar goop icing. The cake will be traveling with B.O.B. Bob to work on Monday, for his co-workers to hopefully enjoy. I’ll be quite happy to not see another cake for some time. With the second Wilton cake decorating course I don’t need to make an actual cake till the final class. That means I have a three-week break. Course 2 starts this morning, and I’m thankful to have absolutely no prep work for this first week at least.

Ingredients:

3 Large Eggs
1 (16.5-oz.) Classic White Cake Mix
1 (5.3-oz.) Container Vanilla Greek Yogurt
1/2 Cup Milk
2 Tablespoons Vanilla
Pinch of Salt
1/2 Cup Unsalted Butter, Melted

Directions:

Preheat oven to 350 degrees.
Grease and flour two 9-inch cake pans; set aside.
Place all ingredients in a large mixing bowl; mix on slow speed for 1 minute.
Scrape the sides of the bowl down with a spatula; mix for an additional 2 minutes on medium speed.
Divide the cake batter between the two cake pans.
Bake for 20 to 25 minutes, or until a toothpick comes out clean.
Place the pans on a rack to cool for 10 minutes, before carefully removing the cakes from the pans.
Allow the cake layers to cool completely before frosting.

Suggestions:

Here is a demonstration on how to grease and flour a cake pan.
Use a measuring cup to evenly distribute the cake batter between the two cake pans.
Try using “Decadent Chocolate Fudge Pudding for Two” as a cake filling. You’ll have just enough left over to enjoy as a snack.
Here is a basic recipe for buttercream frosting.

Improvements: