2/3 cup of water
1/2 cup of softened butter (1 stick)
3 eggs
sour cream
yellow cake mix
Heat oven to 350掳F.
In a mixing bowl, combine cake mix and add 2/3 cups of water. Add softened butter and three eggs, one at a time, mixing after each addition.
Stir in sour cream, mixing until large lumps disappear.
Bake in oven for 30 minutes, check on the cake from time to time to prevent overcooking.
BETTER THAN ROBERT REDFORD YELLOW CAKE
3/4 c. flaked coconut, toasted
1 (18 1/4 oz.) pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
3/4 c. sugar
2 (3 1/2 oz.) pkgs. instant vanilla pudding mix
3 c. milk
1 c. heavy cream
1/4 c. powdered sugar
1 tsp. vanilla
Spread flaked coconut in a rimmed jelly-roll pan. Place pan in preheated 350 degree oven and toast for 10 to 15 minutes, stirring occasionally, until coconut is golden. Watch carefully - it toasts very quickly. With a wide spatula, remove coconut from pan to paper towels to cool. Store overnight in a paper-lined, tightly covered container.
In a 13 x 9 x 2 inch baking pan, prepare and bake yellow cake mix according to package directions. Meanwhile, in a medium saucepan, combine pineapple with its juice and 3/4 cup sugar. Cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes.
When cake is done, remove from oven and pierce top of cake with a fork at 1 inch intervals. Pour pineapple mixture over top of cake, spreading evenly. Cool cake completely.
In a medium bowl, combine pudding mix with milk; blend until thick. Spread over cake. In yet another medium bowl, beat heavy cream until soft peaks form. Add powdered sugar and vanilla; continue beating until stiff peaks form. Spread cream over cake. Refrigerate cake for 24 hours. Before serving, sprinkle top with reserved toasted coconut. Makes 16 servings.Does anybody have any good golden yellow cake recipes?
Here are gobs and gobs of recipes for you:
http://www.cooks.com/rec/search?q=yellow鈥?/a>
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