Vegetable oil spray for the pan
Flour for dusting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
Place rack in the center of the oven and preheat to 325:. Lightly mist a 10
inch tube pan or 12 cup Bundt pan or in layer pans with the vegetable oil
spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, pudding mix, milk, oil and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute. Stop the machine and
scrape down the sides of the bowl with a rubber spatula. Increase the mixer
speed to medium and beat 2 minutes more, scraping the sides of the bowl down
again if needed. The batter should look well blended. Pour the batter into the
prepared pan, smoothing it out with a rubber spatula. Place the pan in the oven
and bake until it is golden brown and springs back when lightly touched with
your finger, about 58-60 minutes for a tube pan. Remove the pan from the oven
and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife
around the edge of the cake and invert it onto another rack so that the cake is
right side up. Allow to cool completely, 30 minutes more. Frost if you like.
Store unfrosted cake covered in foil at room temperature for up to 4 days or in
the refrigerator for up to 1 week. Can also freeze. Jan
>From The Cake Mix Doctor Cookbook
Source:
rec.food.cooking, rec.food.recipes