Margie liked to make baking easy, which is why she always recommended this recipe for a simple and tasty yellow or chocolate cake.
Makes two 9 x 12 x 2 cakes; or one 10 x 15 x 2 cake (plus a few cupcakes); or one 12 x 16 x 2 cake.
2 Duncan Hines Yellow Cake mixes without pudding added (Devils food cake for chocolate cake)
2 1/3 cups water
1 cup Crisco oil
1 box vanilla regular pudding cooked variety (chocolate for chocolate cake)
2 T. vinegar
1 envelope Dream Whip
- Preheat oven to between 325 and 350.
- Combine all ingredients in medium bowl (Kitchen Aid). Blend until moistened.
- Beat on medium speed for 4 to 5 minutes.
- Pour in cake pan(s) and bake. Check after 40 minutes depending on cake pan being used. Allow for extra baking time for extra cake mix.
This icing's thick texture is perfect for making flowers, or simply frosting your cakes in a beautiful white coat. It holds its shape and tastes delicious!
This recipe will frost four 8 x 12 cakes. You may want to cut the recipe in half, but this will increase the chances of developing air bubbles.
3 1/2 cups Crisco solid (white, not butter flavored)
1/2 cup margarine (Blue Bonnet seems to have less yellow dye, thereby giving a whiter icing)
2 t. clear vanilla
2/3 cup water (that includes 2 t. vanilla)
4 lb. powdered sugar, sifted to remove lumps if not from a sealed 2 lb. or 4 lb. bag
- Put Crisco and margarine in a 4 1/2 cup mixing bowl (Kitchen Aid).
- Put the flavoring into a measuring cup and fill to 2/3 cup with water.
- With the mixer on the lowest speed, alternate adding liquid and sugar, ending with the sugar. Scrape the bowl without lifting the beaters.
- Blend on medium speed (#4) approximately 4 1/2 minutes. Do not remove the beaters from the icing until completely finished or beat on too high of a speed as air bubbles will result.
NOTE: This icing will store for months with or without refrigeration. Store in an air-tight container.