There is nothing wrong with cake out of a packet.
This week I had to make a large cake for a work function, so I got two packets out of the pantry and my big roasting pan out of the cupboard. Less than an hour later, I had a giant cake waiting to be frosted. This would be perfect for a child’s birthday party if you aren’t a confident baker but can’t afford to buy a cake from the bakery.
The two packets that I used were Betty Crocker’s Devil’s food cake mix (including ready-made chocolate frosting), and Greens Caramel Cake mix (including caramel frosting mix). Of course you don’t need to use the same brands, or even the same flavours. This would work perfectly well with vanilla or butter cake instead of caramel.
If your packets don’t include frosting of any form then you will need a separate tub or two of ready-made frosting.
Ingredients – at least 24 square pieces:
- 1 box Devil’s food or Chocolate cake mix (ideally with frosting)
- 3 eggs
- 3/4 cup water
- 1/3 cup vegetable oil
- 1 box Caramel cake mix (ideally with frosting)
- 2 eggs
- 2/3 cup water
- 1/3 cup vegetable oil
- if your cake mix packets come with frosting – follow the box instructions
- if you have no frosting in the packets – you will need two flavours of ready-made frosting of your choice
- Heat your oven to 180C/160C fan forced/350F.
- Line a large roasting pan with baking paper. (This needs to come up the sides of the pan with enough overhanging the pan edges so you can use the paper as handles to lift the whole cake out of the pan once cooled.)
- Put the chocolate cake mix, eggs, water and oil into a large bowl and stir well until smooth. (You can use an electric mixer if you want but it isn’t essential.)
- Pour the chocolate batter into the prepared pan and spread with a spatula to create an even layer.
- Put the caramel cake mix, eggs, water and oil into another bowl and stir well until smooth.
- Gently pour the caramel batter evenly over the top of the chocolate batter – don’t use a spatula and try not to mix the flavours together or you won’t get the layered effect.
- Bake for 35-40 minutes. The cake is cooked when a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool in the pan for at least 30 minutes.
- Use the baking paper to carefully lift the cake out of the pan, then place on a wire rack to cool completely.
- Once the cake has cooled, remove the baking paper. Prepare your frostings as per your packet directions, or use ready-made.
- Spread the chocolate frosting in a thin layer over the top of the cake.
- Dollop the caramel frosting over the cake, then use a skewer or a fork to lightly drag the caramel frosting to create a pattern.
- Cut the cake into squares and serve.