I have all kinds of egg-free cake recipes. But sometimes my kids just want a funfetti cake from a box like every other kid. I have made these Pillsbury Cupcakes (EF) for a while but they are still pretty crumbly, so I know the recipe couldn't be made into a cake. In researching for a better option for a cake using a mix, I found several recipes that use various kinds of soda with the mix. Because the cake mix is already plenty sweet, I decided club soda would be the best option. Plus, you aren't adding any fat or calories to the mix. That is also a plus. The cake worked out really well. I have now made it in a sheet pan and layered.
Club Soda Cake
1 box cake mix
Club soda
Mix cake mix and enough club soda to replace only the
liquid in the recipe. Do not include the eggs in your liquid amount.
For example, I used a Pillsbury Funfetti cake mix. The box says to
mix in 1 cup water, ½ cup oil and 3 eggs. For this recipe I only
mixed in 1½ cups of club soda or 12 ounces. Pour cake mix into a greased
cake pan and bake according to package directions. I am pretty sure I
took the cake out a little early. Set your timer to check on it a few
times and use a toothpick to make sure it is cooked through.
To make a layer cake:
Before mixing up the batter, cut out wax
paper into a circle that fits the bottom of two round cake pans. Place
wax paper in the bottom of the pan then grease with shortening on top of the
paper and up the sides. Set aside.
Pour batter evenly in the two prepared
pans immediately and use box for approximate cook times or until
toothpick comes out clean. Cool cake in pans on wire rack for about
20-30 minutes. Invert onto wire rack, carefully peel off wax paper and
cool completely. When cooled, frost with your favorite icing.
The topping of this cake is the same sugar paper they use at most commercial bakeries.
I asked them if I could buy one and they gave it to me! So generous!!
