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Everybody loves a good cake recipe and if it starts with a cake mix, that’s even better! Here are several that have stood the test of time and have become standards. They freeze well (without the frosting) and are ready for that drop-in guest, company dinner or family snack.
Lemon Velvet Cake
A springtime favorite! Crowd pleaser.
1 (18.25–oz.) pkg. Lemon Supreme Cake Mix
1 3-oz. pkg. lemon
Jello
1 cup water
¾ cup vegetable oil
½ tsp. lemon extract
3 large eggs
Preheat oven to 350º . Combine all of the ingredients
in mixer bowl and beat a little just to combine and then beat on medium speed for a full 3 minutes (time). Pour into a greased and floured 10-inch Bundt cake pan and bake for about 38 minutes.
Icing:
1 cup powdered sugar, sifted
1 Tbsp. fresh
lemon juice
2 tsp. fresh lemon zest
1 Tbsp. whole milk
Beat with a wire whisk until smooth.
Note: Use a fresh lemon….makes all the difference!
Note: You can make it in a 10-inch tube pan or 9x13, if preferred.
Sounds like summer doesn’t it!
1 (18.25-oz) package orange cake mix
1 (3-oz.)
pkg. orange flavored Jello
1 cup water
1/3 cup vegetable oil
2 large eggs
1 tsp. vanilla
1 tsp. orange extract
Preheat
oven to 350º. Combine all of the above ingredients, beating well with a mixer. Pour into 2 well-greased and floured 9-inch cake pans. Bake for 30 minutes. Cool on wire cake racks. Then cut each cake layer in half, making 4 layers and fill with Filling.
FILLING:
1 16-oz. container sour cream
2 cups sugar
1 12-oz. pkg. flaked coconut
1/3 cup fresh orange
juice
1 tsp. vanilla
1 tsp. orange extract
1 16-oz. container Cool Whip
Mix the first 6 ingredients together,reserving 1 cup. Put the remaining between the 4 cake layers. Combine the reserved 1 cup with the 16-oz. container of Cool Whip and spread on the sides and top of cake.
Check out these other delicious cake mix
cake recipes in our archives:
NC Hummingbird Cake – March 2011
You can use the same cake recipes for cupcakes by filling greased muffin tins about 2/3
full (1/4 cup) and baking 375º for about 20 minutes.
Chocolate Mayonnaise Cake
From 1981 a favorite “cake mix” cake!
1 (18.25-oz.) pkg. Devil’s Food Cake Mix
3 large eggs
1 cup water
1 cup Hellman’s Real Mayonnaise
Preheat oven to 350º., Grease & flour 2, 9-inch round cake pans. In a large
bowl with mixer on low speed, beat the cake mix, eggs, water and mayonnaise till well blended. Then increase the speed to medium and
beat for 2 minutes. Pour into prepared pans and bake for 30 to 35 minutes till toothpick inserted in center comes out clean. Cool
in pans for 10 minutes, then turn out on cake cooling racks and cool completely. Use the chocolate frosting below or one of your own
favorites.
Tip: when preparing cake pans for baking, use a light dusting of cocoa powder instead of flour.
Chocolate Frosting:
1/3
cup Hershey’s baking cocoa
1 stick butter
½ cup whole milk
2 cups sugar
½ tsp. salt
Combine all ingredients in a sauce pan
and bring to a boil. Boil on medium for exactly 1 minute. Remove from heat and beat with electric beaters till creamy.
Chocolate Chip Sour Cream Cake
Can’t have too many chocolate cake recipes!
1 (18.25-oz.) pkg. Yellow Cake Mix
1 (3.8-oz.) pkg.
instant chocolate
pudding & pie filling mix
1 cup sour cream
½ cup vegetable oil
4 large eggs
1 cup
chocolate chips,
divided (6-oz. pkg. is 1 cup)
1 cup chopped nuts, pecans or walnuts
Preheat
oven to 325º. Grease & flour 9 or 10-inch Bundt pan well. Using your fingers, get into all the crevices. Combine first 5 ingredients
in mixer bowl and beat on high speed for 5 minutes; lower speed to low and beat for 5 more minutes. Pour ½ of the batter in
prepared cake pan, Sprinkle ½ cup chocolate chips and ½ cup of the chopped nuts. Add the rest of the batter and the rest
of the chocolate chips and nuts. Bake for 55 minutes. Place the pan on a cake cooling rack for 10 minutes and then turn
upside down on serving plate. So good it doesn’t need an icing, just a scoop of vanilla ice cream!