I DO NOT enjoy dreary days...they make photos so sad 😭 I DO like experimenting with cake mixes!
I’ll never forget the day I was so excited to try a cupcake from a local business who had just introduced them as a new addition to their line. OMG! I was extremely horrified that the base was a standard box mix! The wimpy-ness of that pathetic, “gourmet,” cupcake will haunt me forever.
Yesterday, I took a bag of Bob’s Red Mill Gluten Free Yellow Cake Mix and combined it with a box of Pilsbury White Cake Mix. The only thing I’d change is to double up on the amount of sour cream, it was just a bit dry, so much better than wimpy though!
Combine the mixes with 1 stick melted butter, cooled, 5 eggs, 1/2 cup whole milk, 1/4 cup sour cream(1/2 cup next time, for sure). Add a bit more milk if the batter seems too dry.
Preheat oven to 350
Pour batter into greased pan...I used a 13 x 9 CorningWare casserole dish.
Add 1/2 cup dark chocolate chips and swirl in to batter.
Turn down oven to 325 and bake for 40 minutes. It will seem to be undercooked until the very end of baking time.
Remove from oven, cool and frost with your favorite icing and sprinkles.
The real reason I bake things at such low temps is a tip Mrs. Fields, the 80’s cookie queen said on TV years ago. The secret to her famous cookies was a low baking temperature. I’ve never strayed from that regarding baked goods.
Have fun baking and experimenting!