O.K. - Because the mix calls for egg whites and the extender calls for an additional egg do I put in an egg or just the white 
?
Thanks
The last time I did a white cake, I just put in all whole eggs. I guess it was a tiny bit off white, but good!
Do you taste the sour cream once the cake is baked?
Does it make the cake heavier/denser?
So this extends the batter as opposed to "doctoring" a mix, like with pudding or something?
Sorry, I'm confused.
If you want a white white cake I'd just use the white of the extra egg, but with anything else use the whole egg. The sour cream makes it a little more dense but oh so good. Actually I think it adds a sort of angel food cake tang, and I like it. I haven't used it on a customer cake yet but my whole family sure loved it.
No it would not work with scratch cakes. Scratch cakes are a science and tinkering that much would really through them off. In fact it amazes me the the box mixes still rise with the extender, but thet do rise beautifully. Taste is pretty good-this from someone who thought she would never bake from a box. It's my dirty little secret. Special occasions get scratch, play and practice get a box.
Just to clarify........
Are the extender ingredients used in addition to the other ingredients listed on the box?
For example, if the box calls for three eggs, would you use four? And do you still use the oil that most mixes require?
That probably sounds silly, but I want to be 100% sure before I turn on the oven 
I like to use a white Jiffy cake mix to extend my batter by a couple of cups. It's worked great for me. I just add the ingredients listed on the box. I made the almond white sour cream cake recently and loved it. To me that's a great extender too. And yummy!
ALL of my cakes that I sell are a box mix with an extender of some kind. They turn out perfectly everytime, and they taste wonderful. I do not trust the scratch cakes - they have let me down too many times. I use what I know will work and get great reviews on. 
I always use a box cake too Quadcrew. When I can get a cake mix for $1.00 and it taste very good why bother. I am so happy with the cake extender and it's works great on lots of flavors too! Does anyone know any flavor cake it does NOT work well with?
thanks
Judy
Also, you can use liquid coffee flavorings. I have experienced with this. Ya know how the extender calls for vanilla? Well, I just use about 2 or 3 squirts of french vanilla, toasted marshmallow, butterscotch, etc or whatever sounds good. I have not had one turn out bad! People are like, "WOW!!! This is awesome!"
I used a few squirts of black cherry in with a white cake...it was pink and yummy! Ahhh, the possibilities are endless!
This was awesome - thanks for the tip, guys!!!
A
Original message sent by CarolAnn
If you want a white white cake I'd just use the white of the extra egg, but with anything else use the whole egg. The sour cream makes it a little more dense but oh so good. Actually I think it adds a sort of angel food cake tang, and I like it. I haven't used it on a customer cake yet but my whole family sure loved it.
AHi, If you are going to put in all this extra stuff, why don't you use the scratch recipe on the site?
http://cakecentral.com/a/a-better-white-scratch-cake
Cake mixes have a lot of unhealthy ingredients, including a type of antifreeze, and this recipe is easy, can be adjusted for yellow or with flavors, and is delicious! I went to a party last night, and could tell the professional baker uses mixes because I could taste the chemicals. Many people who are used to box mixes can't, but any scratch baker can tell in a second.
Give it a try! Become a convert, like I did!
Nancy
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