Classic French Vanilla Cake
- 1 box Betty Crocker® SuperMoist® French Vanilla cake mix
- 1 cup milk
- 1/3 cup butter or margarine, softened
- 4 eggs
- 1 container Betty Crocker® Rich & Creamy vanilla frosting
Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour, or spray with baking spray with flour, two 8-inch or 9-inch round pans.
In large bowl, beat cake mix, milk, butter and eggs on low speed 30 seconeds, then on medium speed 2 minutes. (Batter will be thick.) Pour into pans. (If using 8-inch rounds, pour about 2-1/2 cups batter in each round and make 4 to 6 cupcakes with remaining batter.)
Bake 8-inch or 9-inch rounds 28 to 35 minutes, cupcakes 16 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting. Store loosely covered at room temperature. 12 servings
High Altitude (3********* ft): Bake cupcakes 18 to 20 minutes.
© 2008 General Mills