A very popular cake in the 70’s and 80’s, this cake is extremely “fluffy” and moist. It is simple, but very very good and because it rises so high, makes a beautiful layered cake on a pretty cake plate.
Preheat oven to 325
1 cup milk
1 teas vanilla
1 teas almond extract
1 teas butter, softened
1 package dry dream whip (you can find it on the grocery shelves over by the cake mixes)
1 small box instant pudding (I use chocolate pudding for the chocolate cake and french vanilla for every other flavor)
1 Duncan Hines Cake Mix (flavor of your choice)
Combine all ingredients and mix for 4 minutes.
Bake at 325 in 2 (9″) layer cake pans which you have greased and floured. Bake until toothpick comes out clean when inserted in middle of cake (usually about 25-30 min, depending upon your oven.
Perfect Buttercream Frosting
1/3 cup milk (I like to use half and half or whipping cream)
1 teas vanilla
1 teas butter flavoring
1 stick butter
1 box of powdered sugar (1 lb)
Combine ingredients and mix until any lumps are out of butter and sugar.
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