lilscakes Posted 30 Apr 2005 , 2:58am

Hi everyone.....I've just posted a recipe that I've used for a number of years under the boxed cake mixes tab. This recipe guarantees a dense and moist cake each and every time. I've never been disappointed and thought I would share for those who might want to try it. Enjoy icon_smile.gif

22 replies
cupcakes Posted 30 Apr 2005 , 9:36pm

I am having difficulty locating your recipe. There are so many different recipes listed under enhanced cake mixes. Could you give me some help locating it.
Thank You

lilscakes Posted 30 Apr 2005 , 11:14pm

I couldn't find it either! I posted under cake mixes , but it's not there. In any event, here it is:

Mix any flavour cake mix (with or without pudding) as per package directions. To this add:

1 cup flour,
1 cup white sugar,
1tsp. salt
500 ml. sour cream or yogurt
1 egg
1 tsp. vanilla or other cake flavouring

Mix above with prepared cake mix & bake as per pkg. instructions. This will make 3 x 9" pans rather than 2.

I've used this recipe for a long time and am never disappointed. It tastes like a moist, dense scratch cake. I have used both full and low fat yogurt or sour cream and get great results everytime. I have doubled this up (i recipe at a time) for sheet cakes. Just make sure to use the baking strips. I get rave reviews each time. Hope it's as successful for you as well. Happy baking icon_biggrin.gif

cupcakes Posted 1 May 2005 , 12:32am

Thank you so much for posting your recipe. I will definitely try it! It was so kind of you to share it! icon_biggrin.gif

lilscakes Posted 1 May 2005 , 3:12am

I meant to convert from metric to imperial and forgot. For those accustomed to the imperial measurements, 500 ml. = 2 cups. Happy baking icon_biggrin.gif

cakegal Posted 2 May 2005 , 2:16pm

WOW..... and only (1) egg...
I'm going to have to try this one...
sounds good to me...
Thanks for sharing it with us.
cakegal

cocakedecorator Posted 2 May 2005 , 2:27pm

thanks so much for the recipe. I am definately going to try it. icon_smile.gif

momof3jotynjake Posted 2 May 2005 , 3:25pm
Quote:
Originally Posted by cakegal

WOW..... and only (1) egg...
I'm going to have to try this one...
sounds good to me...
Thanks for sharing it with us.
cakegal




im not sure cake.. i wonder if its 1 egg in addition to what the box calls for?

lilscakes Posted 3 May 2005 , 12:22am

Yes...you definitely have to prepare the cake mix as per package directions. (usually 3 eggs, oil and water). In addition to that you would add the other ingredients I've listed. Hope no one has tried it with just one egg yet....could be pretty dry tapedshut.gif

peacockplace Posted 9 May 2005 , 3:38pm

Just wondering... is this cake flour, self rising flour, or all purpose flour. I was hoping to try this today, so if anyone knows... please answer quick!

lilscakes Posted 9 May 2005 , 3:53pm

I always use all purpose flour with great results. Hope it works out well for you. icon_smile.gif

cakeconfections Posted 9 May 2005 , 4:14pm

i have one that I use without sourcream.

One cake mix
one cup flour
1/2 cup sugar
tsp vanilla
tsp baking powder
1 egg
.5c water (or milk)
if box says 1/3 c oil increase to 1/2

I mix all the dry ingredients togther then add the rest. You still follow the box directions and add the additional ingredients on the list. Adding the fourth egg make a heavier cake, but it is still super moist. If you want a lighther cake just omit the extra egg.

I use this one becaue I dont bake with sour cream most of the time. My results from this extender are still a supermoist cake.

peacockplace Posted 10 May 2005 , 1:08am

cakeconfections, The recipe calls for two TBS of oil... so how much will I use? I just tried the other recipe and that batter taste great, but the cake didn't bake up very high. I'm trying them all to get to a perfect white cake.

newtocakes Posted 10 May 2005 , 2:25am

Thanks for posting the recipe. I am going to try it tonight!

cakeconfections Posted 10 May 2005 , 1:02pm
Quote:
Originally Posted by peacockplace

cakeconfections, The recipe calls for two TBS of oil... so how much will I use? I just tried the other recipe and that batter taste great, but the cake didn't bake up very high. I'm trying them all to get to a perfect white cake.




You can still use a 1/2 cup if you would like. I always use a 1/2 of oil (i use butter) in all my reciepes no matter what it says. I always have good results.

laanne Posted 15 May 2005 , 3:02pm

i was wondering how many cups of batter your recipe makes, i know you said it would make three round pans, but i would like to make other shapes. thank you

lilscakes Posted 15 May 2005 , 4:45pm

Yikes....I've never really measured, but I've made it many times and know that one cake mix + extender will make exactly 1 round 10 x 3 " pan (my notes on that pan = 8 cups batter). I've made it a gazillilion times for a 12 x 18" sheetcake and always use 2 cake mixes + extender (per cake mix). I would say it equals 8 cups. HTH....Happy baking icon_smile.gif

mixaleena Posted 18 May 2005 , 2:16pm
Quote:
Originally Posted by cakeconfections

i have one that I use without sourcream.

One cake mix
one cup flour
1/2 cup sugar
tsp vanilla
tsp baking powder
1 egg
.5c water (or milk)
if box says 1/3 c oil increase to 1/2

I mix all the dry ingredients togther then add the rest. You still follow the box directions and add the additional ingredients on the list. Adding the fourth egg make a heavier cake, but it is still super moist. If you want a lighther cake just omit the extra egg.

I use this one becaue I dont bake with sour cream most of the time. My results from this extender are still a supermoist cake.




I used this extender last night in a yellow cake mix, and it was the perfect amount for my 10 x3" deep round pan. The only issue I have is it makes the cake taste like a white cake (ie tastes like flour.) Any suggestions to not have that white cake flour taste? (Oh, I also added a box of Instant Vanilla pudding mix)

Thanks for any tips.

laanne Posted 22 May 2005 , 12:19pm

i have another question about your cake extender. Do you add any coco or anything extra if you are making a chocolate cake for more flavor. Thank you, laanne

mixaleena Posted 22 May 2005 , 4:10pm
Quote:
Quote:

cakeconfections wrote:
i have one that I use without sourcream.

One cake mix
one cup flour
1/2 cup sugar
tsp vanilla
tsp baking powder
1 egg
.5c water (or milk)
if box says 1/3 c oil increase to 1/2

I mix all the dry ingredients togther then add the rest. You still follow the box directions and add the additional ingredients on the list. Adding the fourth egg make a heavier cake, but it is still super moist. If you want a lighther cake just omit the extra egg.

I use this one becaue I dont bake with sour cream most of the time. My results from this extender are still a supermoist cake.




I also tried this one with a DH devil's food cake and I added a little bit (maybe a few tablespoons) of Hershey's Cocoa...the cake turned out great...I don't generally like chocolate cake mixes but this one was really good, I was impressed. You could taste the cocoa and it was really good. I tried this recipe on a yellow cake too, but it turned out too floury tasting and dense to me.

laanne Posted 22 May 2005 , 6:09pm

mixaleena, Thank you for your recipe, i'll try it.

NEWTODECORATING Posted 6 Jun 2005 , 2:38pm

Does the cake need to be refridgerated if it has the yogert/sour cream in it? I make a butter pecan cake with it and it tasted sour like buttermilk pancakes...yuck icon_cry.gif

susanmm23 Posted 10 Jun 2005 , 1:22pm

has anyone else had the sour problem????? I am about to start baking my sons cake and plan on using yogurt.

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