Most of my baking is done from scratch, but when I want a great chocolate cake in a hurry I pull out this recipe and with a little help from my friend Betty (Crocker) I've got a quick chocolate cake that's got the flavor and texture of scratch-baked. Honestly, it's that good!
(image via joythebakery)
Ingredients:
- 1 - 18 ounce chocolate cake mix*
- 3 eggs
- 1 cup water
- 1 cup mayonnaise
Method:
- Preheat oven to 350F, and grease/flour your pan(s).
- Combine ingredients with a hand mixer on low. Continue beating on medium speed for 2 minutes.
- Pour batter into prepared pans and bake for 30 - 35 minutes (for 9" rounds, you'll have to use your best judgment for other pan sizes).
- Cool at least 10 minutes before removing from pans, then let cool completely before frosting.
*I usually use a Duncan Hines or Betty Crocker Chocolate Fudge/Devils Food/Dark Chocolate mix. I don't think that the brand makes a big difference, but I definitely like the ones with 'pudding in the mix' the best!
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