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Cake Mix Recipe

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This recipe for Cake Mix, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Brock


(15.25 oz) package cake mix
1 (3.4 ox) package instant pudding mix
3/4 cup sour cream
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water
1 tablespoon espresso if using chocolate mix

(Use pudding flavor to match your cake flavor)
Pre Heat oven to 325. Line muffin tin with paper liner or spray with non-stick cooking spray.

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso if using (mix espresso in warm water).

Using a large cookie scoop, distribute the batter between 24 muffin wells, about 3 tablespoons
batter per well.

Bake in preheated oven for 18 to 22 minutes or until the tops of the cakes spring back when lightly touched. Allow Cupcakes to cool inside muffin tins for about 10 minutes.
Remove cupcakes from muffin tin and allow to fully cool on a wire rack. Once cupcakes are cool, top with your favorite buttercream recipe.

For Cakes

Bundt cake directions: Pour the batter into a well-greased bundt cake pan. Bake at 325 for approximately 50 to 55 min. or until top is springy to the touch and a wooden toothpick inserted comes out clean. If desired, drizzle the cooled cake with your favorite recipe for chocolate grenache.

For two 9" cake layers: Pour batter evenly between 2 greased 9" cake pans. Bake at 325 for 25 to 30 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean. Frost cooled cake with your favorite buttercream recipe.

Bake in preheated oven for 18 to 22 minutes or until




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