So, I knew it had been a while since I shared a recipe but I had no idea it had been since December.
I mean it’s March already! Can you believe that? Where does the time go?
(Totally unrelated to the recipe but last week we took our oldest daughter to visit MSU and I had the most surreal experience on the drive over. Sarah was sitting in the back seat and said something and Rob turned his head to answer her and I had the craziest flashback. Seriously, it was like something out of the movies…I could see her as a little girl on our first road trip, little curls all over her head and feet swinging and bouncing. The echo of her laughter was as clear as day. I cried a little.)
While we may not be able to stop time from flying by and our children from growing up too fast we can slow it down a little and enjoy a piece of cake every now and then with a cup of coffee.
That was a really smooth transition to the recipe wasn’t it? Yep, that’s why everybody reads my blog 🙂
This cake is kind of a mash up of box and homemade. You begin with a cake mix but jazz it up a bit for a nice dense cake. Also, I am not normally a huge fan of butter cream icing but I made this the morning and kept it refrigerated until after lunch and it was quite tasty all nice and chilled. Here is a link to the original pin but I changed a few things. Mainly because you need two cake mixes to get the amounts required and I didn’t so I added an extra cup of flour. I also reduce the amount of sugar added.
For the cake ~ What you’ll need:
1 box white cake mix
2 cups all purpose flour
3/4 cup sugar
2 TBS oil (I use canola)
1 1/3 cup water
2 tsp vanilla
What you’ll do:
Mix together all dry ingredients with a whisk.
Add liquid ingredients and beat on low until well combined.
Pour into prepared cake pans.
Bake at 350 degrees for thirty minutes. (Time will depend on size of pans so check after 30 minutes.)
The cake is pretty dense and heavy and pairs well with the butter cream frosting. This is the strangest icing recipe to me. Other than the Hershey icing I’ve never made one that required cooking.
For the icing ~ What you’ll need:
5 TBS flour
1 cup of milk
1 tsp vanilla
2 sticks of butter, at room temperature
1 cup granulated sugar
confectioner’s sugar to taste*
What you’ll do:
Whisk together the flour and milk in a small saucepan over medium heat.
Stir constantly until it thickens being careful not to burn it.
Remove from heat and stir in vanilla.
Allow it to completely cool before finishing or it will not work.
(I emptied mine out of the hot saucepan and into a small bowl to help it cool quicker.)
Cream together the butter and sugar until well blended and fluffy.
Add in the cooled flour mixture.
Keep beating it until it has the consistency of whipped cream.
*I mentioned that I am not a fan of butter cream frosting. The taste is a little sharp to me so I added just a wee bit of confectioners sugar until I liked the flavor. You may be fine without it so suit yourself.
The cake iced well although it was a little plain looking so I covered the top with some lovely gold sprinkles. In my opinion taste is only part of it…pretty counts for something.
Would I make it again? Yes and no. It tasted good and everyone seemed to enjoy it but I am solidly a cream cheese icing gal. But I don’t think I will ever make a cake any differently other than to tweak the amount of flour depending on how stout I want the cake. It has a great texture and flavor and it seems rather versatile. I’ve made it using a cup less flour and a yellow cake mix with almond extract and it went together nicely with some strawberries and whipped topping. I’m trying to figure out some kind of chocolate and mint combination now…maybe in time to celebrate the luck o’ the Irish!
I’d love to know if you try it as is or if you tweak it.
Titus 2 Tuesday