Really quite good for a dolled up cake mix, and even better (five stars I'd say) once I embellished it. While I kept the basic foundation and structure of the recipe intact, I did play with the flavors. Cake mixes are notoriously moist, but the trade-off is the unpleasant and artificial taste caused by the emulsifiers used to achieve that moistness. Masking that "cake mix taste" is something I always try my best to do. I wanted a clean slate to work with and fresh citrus taste, so first off I used vanilla pudding, not lemon. I find a little vanilla extract helps neutralize the cake mix taste so I added a teaspoon. I also wanted a lime variation rather than lemon, so I added a teaspoon of lime extract, a full tablespoon of fresh lime zest, and 2 T. of fresh lime juice for part of the soda called for. As for the soda, I used Black Bear lime soda, which handily was already tinted a pale green. I baked the cake in a specialty Bundt pan at 325 degrees, 55-60 minutes and let it cool for 10 minutes before removing it from the pan. The result was a delightfully refreshing lime cake, delicate and moist with a light and fluffy crumb.
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Really quite good for a dolled up cake mix, and even better (five stars I'd say) once I...