Description
My mom made wedding cakes throughout my whole childhood. People would always tell her that her cakes were not only beautiful, but the best tasting cakes they have ever tasted. Her secret was to combine a good scratch recipe with a boxed cake mix. It would make a light, moist cake which held up well when stacked. I have never strayed from her recipes and use them every time!
Ingredients
- 1 (15.25 ounce) package chocolate cake mix
- 2 cups all-purpose flour
- 2 cups white sugar
- ¾ cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups cold strong coffee
- 1 cup oil
- 1 cup buttermilk
- 5 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 24 cupcake cups with paper liners.
- Sift cake mix
- flour
- sugar
- cocoa
- baking soda
- baking powder
- and salt into a large bowl.
- Mix coffee
- oil
- buttermilk
- eggs
- and vanilla extract together in another bowl. Gradually add to flour mixture
- scraping down sides occasionally; mix well. Fill the prepared cupcake cups 2/3 full with batter.
- Bake in the preheated oven until tops spring back when gently touched
- 20 to 25 minutes. Cool on a wire rack.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 24