Yellow Cake with Chocolate Frosting

You can never go wrong with a classic like this. I made this cake and some cupcakes using the same recipe for my nieces 7 year old birthday and she loved it! I also put in a "magic middle" which spilled out mini m&ms when cut into. This cake is delicious! I have included the recipes for both the cake and cupcake versions, and instructions on how to make your own "magic middle"!
Yellow Cake with Chocolate Frosting
Bake it with Brooke


Cake Ingredients:
1 box yellow cake mix (I prefer Betty Crocker)
1 small box instant vanilla pudding (dry)
4 eggs
1/2 cup vegetable oil
1/2 cup water
1 cup sour cream


Directions:
1. Preheat oven to 350 degrees F.
2. Prepare cake pans with non-stick cooking spray or cupcake pans with liners. One cake recipe will make 3 6-inch rounds, 2-8-inch rounds, or 24 cupcakes.
3. In the bowl of an electric mixer combine eggs, oil, water and sour cream. Mix until well blended.
4. Add cake mix and pudding mix, mix on low for 1 minute, then increase speed and mix until well blended.
5. Divide batter into prepared pans.
6. Bake for until golden and a toothpick inserted into the center of the cake comes out clean.
a. Cupcakes bake for 15-18 minutes
b. 6-inch cake will bake for about 25 minutes
c. 8-inch cakes will bake for about 35 minutes.
7. Let cool in pan for 10 minutes, then invert onto wire rack and cool completely.
8. Frost cooled layers with Chocolate Frosting.


Chocolate Frosting
Ingredients:
1 stick butter, room temperature
1 teaspoon vanilla
½ cup cocoa power
2 lbs. powdered sugar
Evaporated milk


Directions:
1. In a large mixing bowl, beat butter until light.
2. 2 Add vanilla and then cocoa, mixing until combined.
3. Slowly add powdered sugar and evaporated milk (just a little). Add only enough milk to get the desired spread consistency…. about 1/3-1/2 cup.


For a Magic/Surprise Middle Cake:
1. Bake 6-inch cake layers.
2. Once cooled, cut a center circle from 2 of the layers using a 2 1/2-inch biscuit cutter.
3. Stack cakes with chocolate frosting, using the 2 cut cakes as the bottom and middle layer.
4. After stacking the first 2 layers, fill the hole with candy of your choice.
5. Top off the cake with the final, whole layer.
6. Frost outside of cake as normal.


Tools I used:

Cookie Scoop
https://www.amazon.com/Norpro-Stainless-Steel-Scoop-Tablespoons/dp/B00004UE84/ref=sr_1_1?dchild=1&keywords=norpro+stainless+steel+scoop+50&qid=1588790302&sr=8-1

Baking Spray
https://www.walmart.com/ip/Wilton-Bake-Easy-Non-Stick-Spray-6oz/24107816

Cake Pans
​https://www.amazon.com/far-Stainless-Non-Toxic-Healthy-Dishwasher/dp/B07ZCTSC4B/ref=sr_1_1?dchild=1&keywords=e-far+6+inch+cake+pan+set+of+3&qid=1588790442&sr=8-1

​Biscuit Cutters
​https://www.amazon.com/Artisan-numbered-graduated-commercial-stainless/dp/B0100BW8WG/ref=sr_1_1?dchild=1&keywords=k%26s+artisan+heavy+duty+biscuit+cutter+set+11&qid=1588791224&sr=8-1

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