Kathy Thompson'S "Oh So Good" Cake
Kathy Thompson's "Oh So Good" Cake is a rich, moist yellow cake with a delightful buttery flavor, enhanced by a creamy texture from evaporated milk and a hint of sweetness from sugar. Perfect for family gatherings or special occasions, it offers a comforting yet indulgent treat for all cake lovers.
Ingredients
Instructions
- Cream the softened butter or margarine, Crisco, and sugar together.
- Add eggs one at a time, beating well after each addition.
- Alternate adding the cake mix and evaporated milk to the mixture, beginning and ending with the cake mix.
- Pour the batter into a greased 9 x 13-inch pan or tube pan.
- Bake at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. If you prefer a different flavor, substitute the vanilla cake mix with a chocolate one for a rich variation. You can also use unsalted butter instead of margarine for a more authentic taste. If you don't have evaporated milk, whole milk works as a substitute but may alter the richness slightly.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with Praline Coffee for a comforting dessert experience. Serve with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its flavors. Consider offering fresh fruit on the side for a refreshing contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 10 minutes to maintain its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy Thompson'S "Oh So Good" Cake contains roughly 469 calories, with 5g protein, 51g carbohydrates, and 22g fat. It is a good source of iron (12% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different brand of cake mix?
Yes, you can use any brand of yellow cake mix, but the texture and flavor may vary slightly. Duncan Hines is recommended for its moistness and flavor, but feel free to experiment with your favorite brand to see which you prefer.
What should I do if my cake sinks in the middle?
If you find that your cake tends to sink, consider reducing the oven temperature slightly and baking longer to allow for even cooking throughout.
Can I freeze this cake?
Yes, this cake freezes well! Wrap slices tightly in plastic wrap and then place them in a freezer-safe bag. It can be frozen for up to 3 months. To enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).