I am usually very skeptical of using cake mixes (okay, I'm a bit of a cake snob) but this worked very well. I notice that another reviewer kept saying she would omit the oil...what oil? I made it exactly as written, NOT making the cake according to the box, but dumping the mix in dry. I added two tsp. good vanilla, a tsp. almond extract and a tsp. of rum extract. After I turned the warm cake out on a rack to cool, I drizzled a light glaze made of confectioners' sugar, a little water and a tsp. each of vanilla, rum and almond extracts. My husband and father loved it, as did I. If I have to use cake mix I buy Duncan Hines ONLY...no other brand...ever. I used the Golden Butter Duncan Hines cake mix and this made up very well with my few tweaks. You don't need to cook it 60 minutes. I think 50- 55 tops would do it, although ovens do vary. This is a very good cake, especially with coffee.
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I am usually very skeptical of using cake mixes (okay, I'm a bit of a cake snob) but this...