BUT then, after writing down the ingredients and thinking about all the work involved and the economic crisis, which is always compounded by the fact that I'm a grad student and then there was the price of berries and seeing that Duncan Hines Moist Deluxe was on sale for $1.99 when just moments before I had felt like nothing could be $1.99, I changed my mind.
Long story short. Here's their version:
All that being confessed and me still being me, I still couldn't buy the fake, hydrogenated-oil-laden icing, so I did make that from scratch via the Bon Appétit recipe.
And hey, I still had to hand-mix the batter, didn't I?
Part of the reason why I stuck with the Bon Appétit icing was because the ingredients list was so simple: butter, cream cheese, vanilla and powdered sugar. Only, it did call for an electric mixer and yes, this is what you get when hand-mixing butter with cream cheese:
Fast forward to the part that I was nervous about...
Look! (and with no offset spatula like they are always telling me to use!)
p.s. dear food stylists, beat this: