I thought it was too salty, and I’m very sensitive to salt. Also, I don’t really think it needed the salted butter. I replaced the velveeta with plain sharp cheddar, and I also used evaporated milk instead of 2% but I think I could have done with slightly less milk than the full 4 cups… so it came out relatively well for the shortcut.
Enough batter for 4 6" cakes or 3 8" cakes. Can make cupcakes with leftover batter. Plenty of frosting for filling, crumb-coat, frosting and decorating. No need to cut cake layers in half to fill. Skip mini chocolate chips, reviewers said they sank to the bottom.
