Chocoholics, rejoice! There is a scrumptious cake mix you can buy at the supermarket, and it is sold by none other than Betty Crocker, the confectioner of great food for decades.
Since I was young, I have been a taster of numerous home cake mixes (a “job” I really have enjoyed), Betty Crocker, Duncan Hines, and Pillsbury, among them. They are all great brands, by the way. But have taken to the Betty Crocker Super Moist Milk Chocolate Cake because the taste really is as the package says-“Super Moist” and chocolaty! Of course, as is the case with most any Betty Crocker product, the preparation is easy and requires few other ingredients outside of the contents in the box. One of the best things about the Super Moist cake is that it contains Hershey’s Dutch Cocoa, and even has pudding right in the batter!
Maybe the Super Moist Milk Chocolate Cake touts its chocolaty goodness (my term, not Betty Crocker’s), but don’t get the wrong impression; the cake is not so chocolate flavored that you will be overwhelmed in a cacophony of cocoa. No, the cake does not overburden you with chocolate, but it does offer a decidedly rich chocolate flavor.
Another draw for the cake is that it is light and fluffy in texture. I love pound cake, but I do not like it when the typical pan-style cakes are so thick or rich that you almost have to chew to be able to swallow them. Granted, I am generally pro-chewing, but I really enjoy a cake that falls apart in your mouth. Well, that is what Betty Crocker’s Super Moist Milk Chocolate Cake offers. Melt in your mouth fluffiness with a rich (but not thick) chocolate flavor.
I am baking one of these Betty Crocker Super Moist Milk Chocolate Cakes right now (and the scent is driving me nuts) and have the box right here in front of me. All you need, along with the cake mix (which runs between $1.50 and $2.50, depending on if you hit a sale or not) is 1 and a 1/4 cups of water, 1/3 cup of vegetable oil, and 3 eggs. Cooking times vary per the size of the pan you are using, but run around half-an-hour at 350 degrees for the average pan.
Of course, eating a cake does cost a little bit-in the nutritional category. As I see it though, there is no such thing as a bad food…only bad portion sizes. Betty Crocker Super Moist Milk Chocolate Cake runs about 240 calories per prepared serving (with the eggs, water, and oil); a serving is 1/12th of a cake, according to the package’s food label. Overall, nothing stands out as overly unhealthy about this cake. The three eggs add cholesterol, but the back of the box says to go to http://www.bettycrocker.com/nocholesterolcake to find a way to cut the cholesterol out of the recipe.
I went there and was guided to a PDF that says one can simply replace the three eggs with “3/4 cup fat-free egg product” or “5 egg whites.” I have not tried this no-cholesterol recipe, so I can’t say how it would taste, but I would surmise Betty Crocker would not suggest a recipe that would taste too dry or flat for the sake of removing the cholesterol. After all, sometimes food tastes so good that it is worth that little itty bit of cholesterol if it means a tasty treat. Then again, you may find the cholesterol something you want to avoid altogether, so it can’t hurt to give the no-cholesterol recipe a try, especially if you are attempting to cut back on that which is not good for the body.
Overall, the Betty Crocker Super Moist Milk Chocolate Cake is a fantastic dessert or snack for young and old, and all who like soft, fluffy, and richly delicious cakes. I have prepared many of these boxed cake mix confections, but this one certainly ranks as among the savoriest I have had the pleasure to make-and eat!
Resource:
Betty Crocker No Cholesterol Recipes PDF: http://www.bettycrocker.com/NR/rdonlyres/1BD83F73-F079-4EFF-82D9-129E935438BA/0/NoCholesterolRecipes.pdf
