Ingrédients pour Everything But The Kitchen Sink Cake
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup milk
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon almond extract
- 3 large eggs
- Granny Smith Apple
- 1/2 cup raisins (optional)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts
- 1/2 cup shredded coconut
- confectioners' sugar (for dusting)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Everything But The Kitchen Sink Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Everything But The Kitchen Sink Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan. (Baker's Joy baking spray works great!)
- In a large bowl, combine 1 box (15.25 oz) of your favorite cake mix, 1/2 cup milk, 1 teaspoon almond extract, 1/2 cup (1 stick) unsalted butter, softened, and 3 large eggs.
- Beat on low speed for 30 seconds, then increase to medium speed and beat for 4 minutes.
- Gently fold in 1 cup semi-sweet chocolate chips, 1/2 cup chopped nuts (walnuts or pecans work well), 1/2 cup shredded coconut, and 1/2 cup raisins (optional).
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack to remove it from the pan.
- Let the cake cool completely.
- Dust with confectioners' sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
200 g
Sugar
1359g
Fat
476g
Carbs
190g
