MY FANCY “CAMOUFLAGED CAKE BOX” THANKSGIVING CAKE

No kidding, when you bring this cake out, no one will notice that you cheated on making a thanksgiving cake from scratch. Seriously, no need to soak it in a simple syrup and the flavor is so on point that the cake will pass the “from scratch test” of your family and friends, smile.
 
Category: Dessert
Approx. Prep and Cook Time:  40 Minutes gives you enough time to decorate
Approximate Cost:   $7.05 or .59 cents per serving
Difficulty Level:  Easy
Allergens, Other:  CONTAINS WHEAT FLOUR and PEANUT OIL  
Servings: 12
 
Ingredients for the cake (5.17)
1 Duncan Hines Classic White Cake Mix box ($1.00)
3 eggs (.48)
1 c. evaporated milk (.99)
1/3 c. peanut oil (to make it real moist) (.35)
1 tsp. vanilla extract (.90)
1 tsp. Godiva Chocolate Liqueur ($1.25)
2 tbsp. of vanilla flavored Jell-O (to make it extra moist) (.20)
 
Directions for the Cake
Preheat the oven at 350 degrees.
Mix all the ingredients listed above until no lumps are visible.
Spray or butter a Bundt cake mold thoroughly.
Pour the batter and tap on the counter to release any bubbles.
Bake for about 25 minutes until a toothpick inserted comes out clean.
 
Ingredients for Powder Sugar Icing & Directions ($1.88)
1 c. powdered sugar (.40)
1 to 2 tbsp. of milk ***(.20)
½ tsp. vanilla extract (.45)
½ tsp. Godiva Chocolate Liqueur (.63)
1 to 2 drops of Yellow coloring
2 tsp. Sprinkles of your choice and baby M&M’s (.20)
 
Mix the powder sugar, vanilla, Godiva Chocolate Liqueur and one tbsp. at a time of the milk. Make sure there are no lumps. Add the color of your choice.  Drizzle over a cool cake and decorate with the Sprinkles of your choice and baby M&M’s. DONE.
 
*** This will give you a thick icing. In this recipe; however, I used more milk to make it more liquefied.