Tonight I made a yellow cake with chocolate icing. It was my birthday, and I like making this cake; it’s the same kind of cake my mom would make every year for me as a kid. It’s easy, just boxed mix and canned icing. It’s comfort, nostalgia, but it never quite tasted the same.
Well tonight I made a few changes based off of a recipe I had seen going around, and wouldn’t you know it, the cake came out tasting exactly like my momma’s. So much so that it brought tears to my eyes when I took the first bite. There isn’t a week that goes by that I don’t miss her, and the longer she’s gone the sweeter the feeling is when I find her memory again.
In honor of that, here’s what I did:
Preheat oven to 315 Fahrenheit (yes. I know that’s low. Trust me) while you’re preparing the ingredients.
Of course it helps if your wet ingredients are at room temperature, but if they aren’t you’ll live.
Using a yellow cake mix (we use Duncan Hines), ignore the ingredients list on the back and use
4 eggs
1 stick of melted butter
1 cup of milk
splash of vanilla extract.
Mix as normal. Pour into a 9x11 baking pan. Bake at 315 for about 35 minutes, until a toothpick inserted into the middle of the cake comes out clean.
Let cake cool completely. When cooled, melt chocolate icing in microwave at 15 second intervals until pourable (not hot, just enough to pour over cake). Pour can over cake and use a knife to spread evenly. Pop it in the fridge for at least 20 minutes.
Enjoy 💚














