im making my first "real" cake in a few weeks and im gunna do a few trial runs first i think... its for my boyfriends birthday and he wants checkerboard cake with white cake mix and chocolate cake mix... im gunna probably do a chocolate ganache for the filling

anyone add anything extra in boxeds mixes to tweak them a bit? i was thinking of adding vanilla to the white and maybe some chocpped up hershey pieces in the chocolate.. im not sure though

i cant do anything almond or almond flavored cuz hes allergic

any suggestions?

my friend suggested lindt balls in the chocolate sections (maybe cut into 4 pieces and putting a tiny piece in then chocolate squares... i dont want it to burn or run into the white section though....

help

Check out the White almond sour cream cake (AKA WASC) recipe it's amazing! You can easily omit the almond for vanilla, and you can use chocolate mix instead of white....it's the most versitile recipe ever!
Also it calls for a cup of water....well you can replace it with just about anything liquid.....
I definatly recommend this recipe!
I would just do the normal wasc for the vanilla just take out almond and use vanilla...then for the chocolate you can use a chocolate mix then use chocolate milk or straight choco syrup in lieu of the water....
Feel free to pm me if you have and Q's!!

HTH
~Ashley



http://www.cakecentral.com/cake_recipe-7445-The-Original-WASC-cake-recipe.html

duplicate post:

http://www.cakecentral.com/cake-decorating-ftopict-644455-.html

just simply adding a box of pudding mix to your mix makes it taste soooooooooo yummy. Add chocolate pudding mix to the chocolate and add either white choc. to the white side or cheesecake pudding mix. Either one will keeep the batter white and doesn't really come across as a cheesecake or white choc. flavor...they're very mild, but it makes the cake mix more dense and so much richer and flavorful and moist.

Substituting whole milk for water and adding a tsp of vanilla will improve any cake mix.

Also, check out the Cake Mix Doctor by Ann Byrn for great doctored cake mix recipes. She's already done all the experimenting for you.

I only use cake mixes and tweak them to obtain different flavors. I don't do just vanilla/white - I scrape a whole vanilla bean into the batter - delish! And I have customers who repeatedly order nothing but chocolate cake because mine is the richest and chocolatey they've ever had! My secret - a teaspoon of instant coffee powder (french vanilla flavor) per each box of mix. The coffee enhances the chocolate flavor.

I normally add vanilla and pudding mixes! They work great and spice it up! Another thing you can do is get the cake doctor book! This book is amazing, it gives you amazing tips and reciepes for cake box mixes!

I add a small box of instant pudding mix to a DH cake mix, plus 1-1/4 cups water, 1/2 cup oil, and 4 eggs. My chocolate cakes are both Devil's Food, with the addition 1/3 bag of mini chocolate chips. I, too, add cheesecake pudding mix to my vanilla cakes (DH French Vanilla). The vanilla pudding seems to add a lot of "yellow" to the cake, while the cheesecake keeps it more white, but adds the density I'm after.

4thelove of cake, you can find cheesecake jello in the jello section, my kids love cheesecake and think it's almost as good.....it's one of their favorite puddings to eat, it does remind you of eating cheesecake.

Has anyone tried adding pudding to the Pilsbury mix? I am kind of scared to since there is already puding in the mix.

I add pudding even if there is already pudding in the mix. Here's my recipe:

1 box mix
2 tbls pudding mix (compatible with box flavor)
1tsp of vanilla (for all mixes except chocolate)
Water/whole Milk (follow amount on box, but half milk half water)
Eggs and oil (follow box instructions)

I mix on low for one minute, then hip it on high for 10 minutes. It makes a delicious moist cake that is easy to carve and decorate. HTH