I legit make this cake at least once a week. At any given time, we have four or five boxes in our pantry because it’s just so damn easy and healthy I can make it for dessert, for breakfast or just because we all want an excuse to eat icing out of a jar.
The recipe is on the box obviously, but I do make a few tweaks:
1. Swap vanilla extract for maple syrup
2. Bake at 300 degrees F for a longer time. I haven’t timed it yet, but as soon as I remember too I’ll update this post.
3. I’ll drizzle a tiny bit of maple syrup in the icing to thin it out a bit for ease in decorating.
Hope you love it as much as we do!
Shop the Recipe