Super Moist Doctored Cake Mix and Wall-e Cake

Three years ago today, I became a Mommy for the first time.  Being a Mommy is the greatest challenge and greatest joy in my life and I wouldn’t trade it for the world.  Happy Birthday, Little One!

Lately, the little guy has watched the movie Wall-e nearly everyday (he won’t nap anymore, so during “rest time” he gets to choose a show to watch and can fall asleep if he needs to), so the obvious choice was to make a Wall-e themed cake.

My wonderful husband helped me sketch a bunch of Wall-e’s, and I was able to create a fondant based Wall-e cake for my special little man.

Since we were expecting a lactose intolerant guest at our party, I had the opportunity to try a different kind of cake.  Since the cakes I’ve made in the past (both from scratch and the doctored cake mix) required milk, I decided to try a different, milk free cake.  I ended up doctoring a cake mix, hoping for a nice firm cake that could stand up to decorating.

The cake I made was delicious.  It was super moist and spongy (and the leftovers stayed moist for days).  However, it is not a dense cake.  I was thankful that this was not used to make a tiered cake.  I fear we would have had problems.  However, it was perfect for a simple two layer cake for my little boy’s birthday party.

Super Moist Doctored Cake Mix

1 package of cake mix (any flavor)

            Eggs, oil, and water as indicated on the cake mix

Additionally, add

1 cup all purpose flour

¾ cup sugar

1 tsp baking powder

½ cup canola oil

2/3 cup water

Preheat oven to 325 degrees.  Grease the pans you plan to use (I used two 9-inch pans and they were full)

Place all ingredients in the bowl of a stand mixer.  Blend on low until ingredients are combined, about one minute.  Scrape the side of the bowl and beat on medium for 2 minutes.  Pour batter into the prepared pans.

Bake at 325 for the time indicated on the cake mix box.  Check the cake.  Continue baking at 5 minutes increments until a toothpick inserted into the center of the cake comes out clean.  I needed an additional 10 minutes of baking time.

Yield: 6 ½ cup of batter or two full 9-inch pans.

Enjoy!

Amy