Published: January 30, 2013
Total Time: 60 minutes
Yield: 12 cupcakes or 1 double layer nine-inch cake
Okay, so this is not a "from scratch" recipe, but one that uses a conventional cake mix that you can find in your neighborhood grocery store - Duncan Hines Classic White Cake Mix and Betty Crocker Vanilla Icing. This cake is awesome and so tasty!
Ingredients:
1 box of Duncan Hines White Cake Mix
6-7 teaspoons of Ener-G Egg Replacer
1/3 cup warm water
1/2 cup of vegetable oil
Directions:
First create your egg replacer substitute by adding 6-7 teaspoons of the Ener-G Egg Replacer to medium sized mixing bowl. Add the warm water a bit a a time while beating the egg replacer with a fork until the desired consistency is achieved. For directions on how to do this, please view my post and photos on using this brand of egg replacer. Pour the cake mix in to a separate large mixing bowl and then follow the directions on the box exactly. Only deviate from the directions to add the egg replacer mixture to the cake mix instead of eggs. Note: I do find that the baking time without eggs is a bit longer. I also find that a lengthier baking time ensures that you will have a cake that doesn't fall apart. After baking, allow the cake/cupcakes to cool - I usually have to put the cake in the refrigerator because the kids get a bit impatient. Once cooled down, I use an egg free commercial icing such as Betty Crocker's Vanilla Icing to finish everything off!
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| Enjoying leftover cake mix |
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| The partially eaten finished product |
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