INGREDIENTS

INSTRUCTIONS

(The secret to this moist, tender cake is to beat the batter until creamy)
**Variation** for WHITE CAKE -Use only egg whites
Preheat oven to 350F. Generously grease and lightly flour two 8 or 9" round
cake pans or one 13x9" paking pan; set aside. In a large bowl, combine cake
mix, milk and vanilla. Beat with electric mixer on high speed one minute.
Scrape batter from side of bowl with a rubber spatula. Beat on high one
minute longer. Add eggs 1 at a time, beating well after each addition until
batter is creamy. Pour into prepared pans. Bake 30 to 35 minutes for 8 or
9" round pans; bake 13x9" pan 35 to 40 minutes. Invert onto rack and remove
pan, if desired. Frost, if desired, when cake is completely cool. Posted to
TNT - Prodigy's Recipe Exchange Newsletter  by CARRIKER@CMSUVMB.cmsu.edu on
May 05, 97

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