Easy Cake Recipes

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I love to cook but I love to bake even more.  Baking is a hobby (bordering on obsession) for me.  If I didn’t eat most of it myself, I would bake something every day.   And I do love a good cake.  While I generally cook everything from scratch and try to avoid boxed mixes, my baking does involve using a mix here and there.  And it’s all because of one lady – the Cake Mix Doctor.

If you’re looking for easy cake recipes, you need to look no further than The CakeMix Doctor.

There are two Cake Mix Doctor cookbooks, the first focuses on cakes of all kinds and the second focuses on chocolate cakes.  Each mix starts with a basic cake mix and goes from there.  The “add ons” really make these cakes special and totally YUMMY!  I don’t think I have ever made anything from these two cookbooks that was anything but good.

And the frosting recipes are divine!  I will never ever buy a can of frosting again as long as I have these cookbooks.

My favorite from these easy cake recipes is the “Darn Good Chocolate Cake”. We actually call it the “Best Darn Chocolate Cake” around here because that’s what it is -THE best darn chocolate cake!  I have taken this one to many functions and return every time with an empty plate.  Layers upon layers of chocolately goodness, this one is a true keeper!  No one will ever suspect that this one started with a cake mix.

This chocolate chip cake recipe comes from the book highlighted above.

Darn Good Chocolate Cake

adapted from “Chocolate from the Cake Mix Doctor” by Anne Byrn

1 plain devil’s food cake mix (use Duncan Hines for best results – must be plain w/o pudding in mix)

1 small package of chocolate instant pudding

1 cup sour cream

1/2 cup water

1/2 cup vegetable oil

4 large eggs

1 1/2 cups chocolate chips

Spray a 12 cup Bundt pan with nonstick spray and then coat with flour.  Preheat your oven to 350degrees.

Put all ingredients (except chocolate chips) in a mixing bowl.  Mix on low for one minute and then scrape down sides of bowl.  Continue beating on medium speed for 2 to 3 minutes.  Fold in chocolate chips.  Pour batter into prepared pan.  Place in oven and bake until it springs back when touched, usually about 55 minutes in my oven but recipe says 58-62 minutes.  Cool on a wire rack for 20 minutes.  Run a long knife along edges and then invert onto a cooling rack to cool completely.