A cake made from a mix is simple and practically foolproof, but it will never equal the unmistakable taste of a homemade cake. Even confident cooks will often shy away from the mysterious world of scratch baking, believing they can only produce a dry, dense cake. With a few changes you can have your homemade cake and eat it, too!
Instructions
1. Choose a basic yellow cake mix at the grocery store. It's not necessary to buy the most expensive one. They all have the same ingredients and, after all, you're going to doctor it.
2. Follow the directions on the cake mix, but substitute buttermilk for the water and softened butter for the oil.
3. Bring eggs and butter to room temperature before incorporating them into the mix. Using them straight from the refrigerator won't necessarily damage your cake, but it won't add to it either. To hurry up the process, put your eggs in a bowl of very warm water. For the butter, cut it into small cubes and let them sit for about 30 minutes. Never try to soften the butter in the microwave; it will be too soft to cream well.
4. Add a package of instant pudding to the mix. Your cake will take on the flavor of whatever pudding you choose.
5. Pour into two greased and floured cake pans, and bake according to the directions on the cake mix box.
6. Cool the layers by letting them sit for about 30 minutes. Remove from the pans and frost your homemade cake when the layers are completely cool.
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