Mother's Crack Cake

Yields: 12-16 servings

Prep time: 20 minutes

Bake time: 30-35 minutes

Ingredients:

For the Cake:

• 1 box (15.25 ounces) yellow cake mix (such as Duncan Hines or Betty Crocker)

• 1 cup whole milk

• 1/2 cup vegetable oil

• 4 large eggs

• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup granulated sugar

• 1/2 cup (1 stick) unsalted butter

• 1/4 cup whole milk

• 1 teaspoon vanilla extract

Instructions:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

2. Mix the Cake Batter: In a large bowl, combine the yellow cake mix, 1 cup whole milk, vegetable oil, eggs, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes, or until the batter is smooth and well combined.

3. Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

4. Prepare the Glaze: While the cake is baking, prepare the glaze. In a small saucepan, combine the granulated sugar, butter, and 1/4 cup whole milk. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is dissolved and the butter is melted. Remove from heat and stir in 1 teaspoon vanilla extract.

5. Glaze the Warm Cake: As soon as the cake comes out of the oven, use the wooden skewer or a fork to poke holes all over the top of the warm cake. Immediately and slowly pour the hot glaze evenly over the entire cake, allowing it to soak into the holes.

6. Cool & Serve: Let the cake cool completely in the pan on a wire rack before slicing and serving. The glaze will set as it cools, forming a delicious, caramelized top.