Heat oven to 350°F. Grease and flour 2 9-inch round cake pans. Add all ingredients to a large mixing bowl, blend with an electric mixer on low speed for one minute. Scrape down the sides of the bowl, and mix on medium speed for 2 minutes. Divide batter evenly between the 2 pans. Bake the cakes until they spring back when lightly pressed, about 28-32 minutes.
Remove from oven and cool on racks for 10 minutes. Run a knife around the edge of each cake and invert on to cooling rack. Cool completely and frost as desired.
Author's Comments
This is such a delicious and easy cake--very moist, too! From the Cake Mix Doctor. It mixes up in minutes. Frost with your favorite frosting--mine is Perfect Chocolate Frosting, also posted here on Foodgeeks. Serve with a big glass of ice cold milk. There is mayonnaise in this cake--don't say yuck! It adds moisture, but no mayo flavor. Really, it's just eggs and oil, right? (makes a 2 layer cake)
Instructions
Heat oven to 350°F. Grease and flour 2 9-inch round cake pans. Add all ingredients to a large mixing bowl, blend with an electric mixer on low speed for one minute. Scrape down the sides of the bowl, and mix on medium speed for 2 minutes. Divide batter evenly between the 2 pans. Bake the cakes until they spring back when lightly pressed, about 28-32 minutes.
Remove from oven and cool on racks for 10 minutes. Run a knife around the edge of each cake and invert on to cooling rack. Cool completely and frost as desired.
Author's Comments
This is such a delicious and easy cake--very moist, too! From the Cake Mix Doctor. It mixes up in minutes. Frost with your favorite frosting--mine is Perfect Chocolate Frosting, also posted here on Foodgeeks. Serve with a big glass of ice cold milk. There is mayonnaise in this cake--don't say yuck! It adds moisture, but no mayo flavor. Really, it's just eggs and oil, right? (makes a 2 layer cake)
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