Turn a Box Cake Into a Costco Cake? Please Tell Me It's True.

This blog is a bit late, as I actually tested this pin over three weeks ago.  I’m a slacker.  What can I say?

We have all seen this pin, read its instructions, and felt our pants get instantly tighter.  I know I did, but the possibility of being able to make a cake that tastes like a Costco cake, made it all okay…even though it would be bad.  Very, very bad.

So, here’s what you do.  You add an extra egg, use butter instead of oil and double it, and use milk instead of water.  (Normally I use sugar free applesauce instead of oil, so this was the opposite of what I usually do.)  I tried it on two cakes.  One was devil’s food and the other was strawberry.  I honestly couldn’t tell the difference with the chocolate cake.  It was definitely NOT worth the extra fat and calories.  The strawberry cake, however, was AMAZING.  If Costco made strawberry cake, this could have passed for it.

The one thing I noticed was that the cakes cooked way faster than they normally do.  Keep your eye on it.  This could be why the chocolate one wasn't as amazing.  In a way, I’m kind of glad it didn't blow my socks off…and so are you if you work with me.  If it turned out like a Costco cake, I’d have to make one every weekend, which means I would have to bring the leftovers every Monday.

I used the Martha Stewart cream cheese frosting recipe again.  Love, love, love it.