FOR THE CAKE:
Mix.De yellow cake cup. 1 pack. Instant vanilla pudding mix.
4 large eggs.
1 A cup of sour cream.
1/2 cup. Unsalted butter, melted.
1/2 cup.vegetable oil.
1/2 cup water.
2 teaspoons pure vanilla extract.
1 cup.Made with powdered sugar.
1/4 cup. Unsalted butter, melted.
2 tablespoons milk
1 tablespoonMade from pure vanilla extract.
Prepare the oven to 163 degrees Celsius. Prepare a 10-inch baking pan with butter and flour and set aside.
Mix the yellow cake mix and vanilla instant pudding mix in a large bowl until well combined. Stir to combine.
Add the liquid ingredients (eggs, cream, melted butter, vegetable oil and water) and vanilla essence to the bowl with the dry ingredients.Make sure you mix everything well until all the ingredients are perfectly mixed and the dough is completely smooth.
Once the pan is prepared, pour the mixture into it, making sure it is evenly distributed.
Bake the cake for about 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean when the pan is placed in the oven after preheating.
Remove the cake from the oven and let it cool for about ten minutes while it is still in the tin. The cake can then be turned out by turning it upside down on a rack.Let the cake stand on the rack for a while so that it comes to room temperature.
In a small bowl, stir together the powdered sugar, melted butter, milk and vanilla extract.
Once the cake has cooled, place it on a plate or cake stand. Apply the frosting to the top of the cake in a thin stream, letting it run down the edges of the cake.
Allow the glaze to harden for a few minutes before serving.Cut the best crack cake into pieces and enjoy it at room temperature with all its delicious flavors.
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