Moistest Cake

For a more moist boxed cake mix, add any or all of the following:
½ cup sour cream
¼ - ½ cup dry pudding mix
1 extra egg
Butter in place of oil
Milk in place of water
Cook low and slow – cook at 325* for a longer amount of time. Test with toothpick. Don’t overbake and let sit out too long.
Keep cake in pan for atleast 10 mins then another 10 mins outside of pan before frosting.
Best if made in advance, then once cake is cooled wrap in plastic wrap, and let sit for a few hours to overnight. This helps retain moisture. If you freeze cake let it thaw completely in the refridgerator before unwrapping.
When stacking cakes place 2 toothpicks vertical about an inch apart. Then cut cake. When replacing, just line up toothpicks.
For smooth frosting, use a spreader dipped in HOT water (without wiping it off)
Toniann Staheli/Amber Price