Modern day boxed cakes were introduced in 1920s as time saving, fast and easy foods. They were made popular by Betty Crocker/General Mills in the 1940s. Today, boxed cakes are still easy-to-make and affordable. By following a few simple rules, you can produce a delicious cake creation using a boxed cake every time.
Instructions
1. Prepare your cake pan by greasing with shortening. For best results, avoid using butter or oil to grease your pan. Place a small amount of flour in the pan after greasing and shake to cover, then remove excess.
2. Most boxed cakes call for adding eggs and vegetable oil or water. Use only fresh eggs. Never use old vegetable oil, which will ruin the taste of the cake.
3. Pour cake batter into prepared pan. Bake in the center of the oven. Use light-colored, shiny metal pans which reflect heat away from the cake. Avoid dark pans or enamel pans. Reduce the temperature of the oven by 25 degrees if using a glass pan.
4. Remove the cake from the oven and let cool for 20 to 25 minutes before attempting to remove cake from pan.
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