Ann Clark's Gourmet Yellow Cake

Directions

• 1.

  Prep:
  Preheat oven to 350 degrees Fahrenheit.
  Grease bottoms and sides of cake pans with cooking spray, butter, oil or shortening.

  Tip! Parchment paper cut to fit the bottom of the pan will make removing the cake easier.

• 2.

  Combine in medium bowl:
  - 2 eggs
  - ¼ cup milk
  - 2 tablespoons vegetable oil

  Mix until blended. Set aside.

• 3.

  In a separate large bowl or stand mixer, combine:
  - 1 stick + 2 tablespoons (10 tablespoons) butter
  - Cake mix
  - ½ cup milk

  Mix on low speed until evenly moistened.
  Then mix on medium speed for 1 ½ minutes

• 4.

  Add half of the egg mixture to the cake mixture.
  - Mix on medium speed for 30 seconds
  - Add the remaining egg mixture to the cake mixture
  - Mix on medium speed for 30 seconds

• 5.

  Divide batter evenly among prepared pans, smoothing the tops with a spatula.

• 6.

  Bake:

  8” Cakes — 30-35 minutes
  9” Cakes — 25-30 minutes
  9” x 13” Cake — 32-37 minutes
  26-28 cupcakes — 20-24 minutes

  Cakes are done when a toothpick or knife inserted into the center comes out clean.

  For cupcakes, fill lined cups halfway with batter.

• 7.

  Cool:
  Cool cakes in pans for 10 minutes.
  Slide knife around edge of pan and remove cakes.
  Let cool on wire rack for 2 hours before frosting.
  OR: Refrigerate cakes on wire rack for 1 hour to make frosting them easier.

  Note: Cakes will dry out if left in the refrigerator for more than 2 hours.

• 8.

  Next, frost with Ann Clark’s Vanilla Buttercream or Chocolate Mousse frosting!