Fake It Till You Bake It!

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Get the recipe for Coca-Cola Cake!

No time to make a cake from scratch? Or just not sure if it will turn out and don’t want to waste ingredients? Have you thought about reaching for the box of cake mix? NO? Are you worried that everyone will know you didn’t slave for hours in the kitchen to make your masterpiece?

Follow the tips below and the only one who will know you took a few shortcuts is yourself…and maybe the dog if he was watching. (But he can keep a secret!)

And don’t forget about the frosting! Keep reading for ideas to impress the crowd by jazzing up your canned frosting too!

How to Improve Cakes Made from a Mix:

1. Use Milk or Other Liquids Instead of Water

• Use milk for a denser cake and to add nutritional value.
• Use lemon-lime soda to enhance the citrus flavor in a lemon cake.
• Use Coca-Cola or chocolate milk to enhance the chocolate flavor in a chocolate cake.
• Orange juice always works well in an orange cake.
• Exchange some of the liquid with chocolate syrup.

2. Use Melted Butter

• Substitute cool, melted butter for the oil that the recipe calls for. It will make for a richer tasting cake. 

3. Enhance the Cake Flavor With Extracts

• Add a teaspoon of vanilla, coconut or almond extract to a white cake mix. If you want to add more than a teaspoon, then modify the quantity of the other liquid used.

4. Add Fruit, Nuts, Coconut or Chocolate Chips

• Give the cake mix more flavor, nutrients, and excitement by adding fruit, chocolate chips, or nuts. Keep in mind when adding these ingredients, you should adjust the cooking times accordingly.
• To keep fruit or nuts from sinking to the bottom, roll them in some of the dry ingredients before making and then incorporating them into the cake batter.

5. Add can of pie filling to make a dump cake

• Forget sticking to the box instructions. Click on the links below for some ideas.
• 15 Unexpected Things You Can Do With Cake Mix
• The 55 Most Delish Dump Cakes

6. Jazz Up Canned Frosting 

• Stir a teaspoon or so of almond or coconut into your vanilla frosting. (Make sure you alert everyone when you add almond extract in case of nut allergies.)
• Add syrup.  With an electric mixer, add 1 teaspoon of flavored syrup (caramel, raspberry, hazelnut, cherry, etc.) in a mixing bowl with your can of vanilla frosting. Taste the frosting, then mix in more of the flavored syrup, if desired. (Make sure you alert everyone when you add almond extract in case of nut allergies.)
• Add cream cheese for a richer taste. With an electric mixer, add 8 oz. of softened cream cheese to a can of vanilla frosting. This will give a creamier, richer flavor to the frosting.
• Mix in whipped topping to tone down the sweetness. Empty an 8-oz. tub of whipped topping into a mixing bowl, then add one can of frosting. Mix the two together by hand or with an electric mixer. In addition to toning down the sweetness, the whipped topping also makes the frosting lighter and fluffier.
• Flavor the frosting with fruit juice. Transfer a can of frosting to a large mixing bowl with a spatula or spoon. Add 2 tablespoons (30 mL) of fruit juice, such as from a fresh-squeezed lemon or lime, to the bowl. Mix it well by hand or with an electric mixer. Taste the frosting, and, if desired, add another tablespoon or two of fruit juice to strengthen the flavor.

Betty Crocker Fluffy White Whipped Frosting, 340 Gram

7. Make Your Own Frosting

• Impress your guests and add a personal touch by making homemade frosting instead of using store-bought. 

Chocolate Buttercream Icing

Ingredients:

• 1 cup unsalted butter, softened to room temperature
• 3 cups powdered sugar
• 1/2 cup Hershey’s unsweetened cocoa powder, sifted
• 3-4 tablespoons heavy cream
• 1 teaspoon vanilla extract

Directions:

1. In a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.
2. Add the powdered sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl, then add the cocoa powder and mix until fully combined.
3. Add the heavy whipping cream and vanilla extract and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.

Recipe Notes: To make ahead of time: Frosting can be made 2-3 days in advance. Cover tightly or store in an airtight container and transfer to the refrigerator. When you’re ready to use it, remove from the refrigerator, bring to room temperature, and mix well before frosting cupcakes/cakes.
How to freeze the frosting: Frosting will also freeze well for 2-3 months in a freezer bag/container. Thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cupcakes/cakes.

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8. Cake Mix Cookies

• Click here to get some great ideas for making cookies with cake mix.
• Try my Cake Mix Peanut Butter Cookies (recipe below).

Cake Mix Peanut Butter Cookies

Ingredients:

• 1 box of vanilla or yellow cake mix
• 1/4 cup brown sugar
• 3 TBSP water
• 1 1/4 cup creamy peanut butter
• 1/4 cup vegetable oil
• 2 eggs
• Granulated sugar

Directions:

1. Preheat oven to 375 degrees (350 for dark or non-stick pans).
2. In large bowl, beat cake mix, brown sugar, water, peanut butter, oil and eggs with electric mixer on medium speed until smooth.
3. Shape dough into 1-inch balls. Roll in granulated sugar and place 2 inches apart on an ungreased cookie sheet. (I lined mine with parchment paper.)
4. Flatten in criss-cross shape with fork dipped in granulated sugar.
5. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
6. Store in covered container.

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9. Dress up your brownies

Need an amazing dessert to take to a pot luck or dinner party. Try making Killer Brownies! These work well as squares/bars if you cool them and cut in whatever size servings desired. Another option would be to use a large serving spoon to scoop out still warm portions and put them in fancy individual dessert dishes. Top with some vanilla ice cream or spray a dollop of whipped cream…or BOTH!

Killer Brownies (using a cake mix)

Ingredients:

• 1 box German Chocolate cake mix (unprepared)
• 3/4 cup of butter, melted (1 1/2 sticks)
• 2/3 cup evaporated milk (the smaller can works fine, it’s just about 2/3 cup)
• Bag of caramels (about 40)
• Chocolate chips (small bag works, or approx. 3 handfuls)
• Nuts if you like them (I used toasted pecans, about 1/2 cup)

Directions:

1. Mix cake mix, melted butter and ½ the small can of evaporated milk (1/3 cup approx).
2. Press half into a 9 x 13 foil pan covering the bottom of the pan evenly and bake that at 350 degrees for 6 minutes and let cool while you do the rest.
3. Put the other half of the evaporated milk into a sauce pan (or double boiler if you have one).
4. Unwrap the caramels and put them in the milk, on med heat, stirring often to make sure they don’t burn on the bottom. Stir them till the caramels are all melted and it is pourable.
5. Pour the caramel on the brownie base and spread it evenly.
6. Sprinkle chocolate chips, and nuts if desired, over that (doesn’t have to completely cover it, just evenly spread around).
7. Crumble the rest of the cake mix dough over the top to cover (it’s ok if there are holes).
8. Bake another 18 minutes (don’t over bake as the caramel can get too chewy around the edges).

Be careful taking it out of the oven because they are heavy and foil pans need support underneath. You can slide the pan onto a cookie sheet for easier removal from oven.

Let them cool off well before attempting to cut them. They can be eaten sooner, you just would need a spoon if they are still too warm. (A little bit of french vanilla ice cream goes well with the still warm brownie!)

This recipe submitted by Debbie Green.