I’ve written before about the decadent Nadine Spanner chocolate cake. But when my husband and I are busy, we have another go-to cake that is much easier. It is from the Arrow Rock cookbook, and, while it is not a new recipe anymore, it must have been new at some point, and its name remains “A New Cake from a Mix.” Though we typically call it “A Cake from a Box.”
Husband blowing out candles on the yellow cake version, 2014
This recipe was submitted to the Arrow Rock cookbook by Harriet Green of Kansas City. I never knew Mrs. Green, nor do I know anything about the Mrs. Wright’s yellow cake mix that she recommends. We have always used Duncan Hines or Betty Crocker mixes, and they work just fine.
I have typed the original recipe below, and there are several variations we have developed, which are specified in my comments in parentheses and in additional comments indicated after the formal recipe.
A New Cake From a Mix
1 pkg Mrs. Wright’s yellow cake mix (any modern yellow cake mix will do)
1 pkg lemon or vanilla instant pudding mix (I usually use lemon)
2/3 cup Wesson oil (I use canola oil)
3/4 cup water
4 whole eggs
1 tsp vanilla
1 tsp almond extract (optional — I use it whenever I have it on hand)
Put all in mixer and beat ten minutes at medium speed. (Yes, that says ten minutes. I’m always tempted to cut it short, but I never have.)
Bake at 350 degrees on hour in Bundt pan (greased) or angel food pan (ungreased) or loaf pan (greased). (It looks really pretty in a Bundt pan, so that is what I usually use).
Can be served plain, with powdered sugar, or iced. (I usually top with powdered sugar and serve plain, with ice cream, with berry topping, or with chocolate syrup)
Chocolate cake version, 2018
Here are my additional notes:
- Sometimes I make it with chocolate cake mix and chocolate instant pudding. You could probably try other variations also.
- Go heavy on the almond extract, if you have it. Or substitute rum extract.
- If anyone ever makes it without beating the full ten minutes and it turns out fine, please let me know. The only hard part of making this cake is that one’s arm gets sore holding the mixer.
What’s your best easy dessert recipe? (Besides just opening a carton of ice cream.)
