You will need: Stick of butter, softened, 2 large eggs and 2/3 cup of milk Preheat the oven to 350°F. Grease the bottom only of two 8-inch or 9-inch round pans or one 9z13-inch pan. Cream the butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs to combine. Add mix and milk to bowl; mix on low until incorporated. Scrape down sides of the bowl and continue mixing on medium-high for 2 minutes. Spread batter into prepared pans (batter will be thick). Bake for 30 minutes until center of cake feels firm when pressed. Cool in pan for 10 minutes. Run a small knife around edge of the cakes, then turn out onto rack to cool completely. For cupcakes, divide batter among 12 paper-lined medium muffin cups and bake for 16-18 minutes at 350°F.
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