I made a white box cake with French Vanilla creamer and a chocolate one with Chocolate Cream creamer. The white cake was very good, the chocolate one just tasted like a box cake....I wasn't impressed.
But my main problem was that the cakes were too soft and fluffy; they weren't dense enough. They were falling apart. It was very hard to frost them and even with a crumb coat I had trouble keeping chocolate crumbs out of the BC.
Anyone know if there is a way to make these doctored cake mixes more dense?
I always add an extra egg and a small box of pudding mix to my cake mixes. That will give you a cake that is more dense.
I did a wedding cake sampling this weekend...I substituted the oil with butter and it seemed a little more dense. I guess the bride liked it because I got the order!