French Vanilla Cake or Cupcakes - In a hurry!

1 box Duncan Hines Signature French Vanilla

1 cup milk

4 large eggs, room temperature

1/2 cup + 2 tablespoons melted unsalted butter

1 tablespoon vanilla extract

1 box vanilla instant pudding

Preheat oven to 350 degrees. In a deep bowl, add butter and eggs. Beat on medium speed until they are combined. Add the cake mix, pudding mix, milk, and vanilla, and beat until everything is combined properly. Pour this batter into 2 butter and floured 8” or 9” round cake pans.  Or use 1 - 9” X 13’ pan or 2 cupcake pans lined with papers. Bake at 350 degrees for about 26- 30 minutes or until an inserted toothpick comes out clean.  A 9” x 13” cake will take longer to bake.

* To make a chocolate cake use chocolate cake mix and chocolate instant pudding.  For a coconut cake use French Vanilla Cake mix and a box of coconut instant pudding mix.

 

Chocolate Frosting

1 stick butter, softened

2 ounces or ½ bar of Baker’s Unsweetened Chocolate, melted

1 box powdered sugar

¼ cup unsweetened cocoa

Dash salt

2 tablespoons, approximately Half and half or cream

2 teaspoons vanilla

1 teaspoon almond extract or use all vanilla

 Beat butter and melted chocolate together.  Then add powdered sugar, salt, and cocoa and beat well.  Add extracts and then slowly add enough half & half just until frosting is spreading consistency.