Ingredients

• 3 Eggs
• ¾ cup Water
• ⅓ cup Oil
• 1 package Classic Yellow Cake Mix

• 6 Tbsp unsalted Butter, softened
• 3 cups Powdered Sugar
• Salt
• 2 tsp Vanilla
• 1–2 Tbsp Milk or Heavy Cream

Instructions

1. Preheat oven to 325°F. Butter or oil two 8-inch round baking pans.
2. Whisk together eggs, water and oil. Add cake mix and stir until combined. Divide batter evenly between prepared baking pans.
3. Bake until a toothpick inserted into the center comes out clean, 22–32 minutes. Cool completely before removing from pan and frosting.

1. Follow mix instructions above. Bake 23–30 minutes.

1. Preheat oven to 350°F. Oil or line a 12-cup standard muffin pan.
2. Follow mix instructions above. Fill cups ¾ full. Bake until a toothpick inserted into the center cupcake comes out clean, 18–22 minutes. Cool completely before serving or frosting.

1. Add butter to the bowl of a stand mixer and beat with the paddle attachment until fluffy.
2. Gradually add powdered sugar, scraping down the sides of the bowl as needed. Add salt and vanilla.
3. Add milk or heavy cream as needed to create a smooth, spreadable texture.