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“Another great recipe from Treebeard's in Houston, TX. This is a very basic cake, perfect for its simplicity. It's hard to find a recipe for yellow cake that retains its moistness -- here it is!!!”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
1 double-layer cake
UNITS:
US

Ingredients Nutrition

  • CAKE
  • 13 cup sugar
  • 12 cup vegetable oil
  • 12 cup water
  • 4 eggs
  • 6 cups Pillsbury Plus yellow cake mix (Eachbox of cake mix yields 3 cups dry mix)
  • 1 12 cups sour cream
  • FROSTING
  • 1 12 cups butter, softened
  • 1 cup powdered unsweetened cocoa
  • 4 cups powdered sugar
  • 12 cup milk

Directions

  1. FOR CAKE:.
  2. Grease and flour two 9" round cake pans. Combine sugar, oil, water, eggs and cake mix in a large bowl. Add sour cream and mix thoroughly. Pour batter into the prepared cake pans. Back at 350 for 45-55 minutes, or until toothpick inserted in center comes out celan. Cool layers in pans on a wire rack for 5 minutes; remove from pans by inverting onto wire rack, and continue to cool.
  3. Makes one double layer cake.
  4. FOR FROSTING:.
  5. Cream butter well in a large bowl. Add cocoa and powdered sugar, mix at low speed and add milk. Beat until creamy. Place on cake layer on a plate and spread icing evenly over the top. Set the second layer on top of the first and spread icing on the sides and top of the cake.

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