- 1 package yellow cake mix
- 1 package vanilla instant pudding and pie filling mix
- 4 eggs
- 1 cup dairy sour cream
- ½ cup vegetable oil
- 2 tsp. vanilla extract
- 2 containers (16 oz. each) chocolate frosting
- 1 chocolate covered nougat, caramel, peanut candy bar, sliced, for garnish
Preheat oven to 350 degrees F. Grease and flour two 9 inch square pans. Combine cake mix, pudding mix, eggs, sour cream, oil and vanilla extract in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pans. Bake at 350 degrees F for 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely. Place cakes on serving plates. Frost sides and top of each cake with chocolate frosting. Swirl frosting in diagonal pattern on top. Pull tip of knife through frosting 5 to 7 times to form fan shape. Garnish each cake with slices of candy bar.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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