Anne Byrn, The Cake Doctor
A cross between a Twinkie (sans cream filling) and a Sara Lee Pound Cake but better
Flour for dusting the pan
1 package (18.25 ozs) plain yellow cake mix
1 package (3.4 ozs) instant vanilla pudding mix
1 cup whole milk
1 cup vegetable oil, such as canola, safflower, corn, soybean or sunflower
4 large eggs
1. Place a rack in the center of the oven and preheat the oven to 325 F. Lightly mist a 10-inch pan with vegetable oil spray then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, pudding mix, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 58 to 60 minutes for a tube pan. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a wire rack, then invert it again onto another rack so that the cake is right side up. Allow to cool completely, 30 minutes or more. Frost.
4. Store this cake, unfrosted, covered in aluminum foil, at room temperature, for up to 4 days, or in the refrigerator for up to 1 week.