Ingredients:

  • 1 box (15.25 oz / 432g) vanilla cake mix (not sugar-free)
  • 1 cup (240ml) whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 cups (950ml) vegetable oil (for frying)
  • Powdered sugar (for dusting)
  • Chocolate sauce, caramel sauce, fresh berries, whipped cream (for serving)

Instructions:

  1. In a large bowl, whisk together the cake mix, milk, egg, and vanilla extract until smooth. Try to eliminate any lumps in the batter.
  2. Pour the vegetable oil into the pot or deep fryer. Heat over medium-high heat to 375°F (190°C). Use a candy thermometer to monitor the temperature. If you don't have a thermometer, test by dropping a tiny bit of batter into the oil – it should sizzle and float to the top.
  3. Pour the batter into a funnel or pastry bag. Hold the funnel (or bag) over the hot oil and release the batter in a swirling, crisscross motion. Don't overcrowd the pot – cook 2-3 funnel cakes at a time.
  4. Fry for 2-3 minutes per side, or until golden brown and crispy.
  5. Remove the funnel cakes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  6. Dust generously with powdered sugar and drizzle with your favorite toppings. Serve immediately.