...or chocolate cake made from cake mix (extender)? I have tried the WASC and was very impressed and everyone loved it, but I would like to find just a plain boxed white or chocolate that has been extedned. Can anyone guide me the right way? I have a huge stacked 4 tier to do and want to try a sample this weekend. Thanks for any help.

I am a big fan of this extender with white cake:

http://forum.cakecentral.com/cake_recipe-1599-Enhanced-Cake-Formula.html

I do use the melted butter, and I use cake flour.

It is very dense with a velvety crumb. It's very, very good with a filling.

Thanks kelleym, I will try it tonight...can't wait!

I make the sour cream cake on Earlene's website. It is wonderful and makes a lot..
www. earlenescakes.com

I have had a lot of success with the Durable yellow cake recipe on this site. For the white I just use white cake mix and either vanilla or white chocolate pudding. For chocolate, just use chocolate cake mix and chocolate pudding. Everyone seems to love them and they are really moist.

I keep seeing people using extender recipes. What is the benefit of doing it this way? Hopefully not a silly question....
Is it just simply a way to inhance the flavor of the box mix or does it save on costs? Just curious. thanks

I use this recipe:

1 box white cake mix
1 cup milk
1 stick melted butter
3 eggs
2 tsp vanilla

Everyone loves this cake (it's from Cake Mix Doctor).

The extender I posted above yields 7.5 cups of batter -- enough for two 9" pans.

What is MMF

Marshmallow Fondant vasquezmarky