Description
This recipe transforms a boxed cake mix into a moist, bakery-style cake using simple additions like pudding mix and sour cream for rich flavor and texture.
Ingredients
- 1 box chocolate cake mix
- 1 box instant chocolate pudding mix
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup warm water
Instructions
- Preheat the oven to 350°F. Prepare your baking pans with liners or nonstick spray.
- Add the cake mix and pudding mix to a large mixing bowl. Whisk briefly to combine the dry ingredients.
- Add the sour cream, vegetable oil, eggs, vanilla extract, and warm water to the bowl.
- Beat the mixture on medium speed for 2 minutes until the batter is thick, smooth, and fully blended.
- For cupcakes, divide the batter evenly among 24 lined muffin cups. Bake for 18 to 22 minutes until the tops spring back when lightly touched.
- For a 9 by 13 inch cake, pour the batter into the prepared pan. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- For two 9 inch round cakes, divide the batter evenly. Bake for 25 to 30 minutes until set.
- Cool the cake completely before frosting or serving.
Notes
- This method works with other cake mix flavors. Match the pudding flavor to the cake mix flavor and skip cocoa-based ingredients if using a non-chocolate mix.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American