Cake mixes are one of the fastest ways to bake, but unfortunately, most cake mixes make big cakes.   Fortunately, it's easy to make smaller cakes by using just part of the entire box.
    The cake mix we used is Betty Crocker's Super Moist White Cake Mix.   It comes in a 1 lb. 2.25 oz. box with four cups of cake mix. We've done the measuring and math for you here so you can make two or three cakes from one box.
    Because we used whole eggs and Egg Beaters brand liquid egg products these cakes have a yellow color, rather than being white, but they still taste great.

Cooking for one or two
One 4x6 Sheet Cake (1/3 cake mix)

1 1/3 C cake mix
1/3 C + 1 tbsp. + 1 tsp. water
3 tbsp. butter
1 egg (or 1 egg white)
1/2 tsp vanilla (optional)

Bake in a 4x6 loaf pan
18-20 minutes

Family Size
One 8" Sheet Cake (1/2 cake mix)

2 C cake mix
3/8 C water
1/4 C butter
1 1/2 egg (3/8 C Egg Beaters or egg)
1 tsp vanilla (optional)

Bake in a 8" round cake pan
29-31 minutes

Preheat oven to 350 degrees.
    Exactly measure cake mix by running the edge of a knife across the top of the measuring cup to level the mix.   Pour unused dry mix back into the package.   Put measured cake mix into the mixing bowl.   Add water, butter, egg and vanilla.   Mix with hand held mixer until the batter is smooth and all of the ingredients are incorporated.
    Lightly grease the bottom of the pan, then pour the batter into the pan. Place the filled pan on the center rack in the oven. Bake 18-20 minutes for the small loaf cake or 29-31 for the 8" round cake.
    Test that the cake is done by inserting a wooden toothpick in the center of the cake. If it comes out clean, the cake is done, if not, set the timer for 2-3 extra minutes and test again.
    When the cake is done, remove the pan from oven and cool on a wire rack.

    When the cake is cool, frost with chocolate icing or serve with a scoop of mocha ice cream or strawberries and cream.