What are your tips for making cake mix taste like scratch?

Baking By Naty Updated 9 Jan 2007 , 10:12pm by jovigirl

allissweets Posted 19 Oct 2006 , 11:37pm
post #31 of 56

Veejaytx, where do you find Dream Whip in the store? I honestly don't recall ever seeing it? Is it like an instant "homemade" cool whip? Thanks!

tcturtleshell Posted 19 Oct 2006 , 11:37pm
post #32 of 56

So it does the same thing pudding does? Interesting~ Thanks for the tip veejaytx. I'd like to try it.

veejaytx Posted 19 Oct 2006 , 11:44pm
post #33 of 56

I think it is usually somewhere near the jello/pudding sections. Last week I found it there, but down on the bottom shelf, but I've also found it on the top shelf, so probably better to just ask somebody where the Dream Whip is. LOL

TC, I wouldn't say it does what the pudding does, to me pudding will make a cake more dense and probably sweeter, I don't think the powdered whip does that, maybe just makes it smoother. LMK what you think if you try it. Janice

tcturtleshell Posted 19 Oct 2006 , 11:47pm
post #34 of 56

Cool thanks for the info on that! I'll let you know~

jovigirl Posted 21 Oct 2006 , 1:48am
post #35 of 56

I haven't forgot to post the recipe.. I truly looked for it, however I moved to a new home not too long ago & the recipe is not where I thought I left it icon_redface.gifPromise as soon as it shows up I will post it on this same forum.
I tried looking in past forum where I originally found it (sometime in Apr) it was on one of those topics scratch vs mix, but no luck either icon_mad.gif

Phoov Posted 21 Oct 2006 , 1:54am
post #36 of 56

I add a box of pudding per cake mix, an extra egg or two, and double the oil called for.

steplite Posted 21 Oct 2006 , 4:18pm
post #37 of 56

I've always baked from scratch. I hated box mixes until I found this site and started using the extender recipe. I can doctor up a cake mix that taste like scratch by adding sour cream,milk instead of water, 1/4 cup soft butter along with 1/4 cup oil and real vanilla. Sometimes I add a whole stick of soft butter and the oil. I made the Almond pound cake recipe in the CMD book but used milk instead of water and the 1/4 oil and 1/4 butter. Everyone thiks the cake is from scratch. I've tried all the mixes and DH is the best and taste more homemade. The other mixes tasted kind of chemical to me.

allissweets Posted 24 Oct 2006 , 3:06am
post #38 of 56
Quote:
Originally Posted by harrisonsmama

My secret recipe includes instnt pudding and sour cream.




Do you have to use instant pudding, instead of the kind that you have to cook first? Does that matter? TIA

tcturtleshell Posted 24 Oct 2006 , 10:39am
post #39 of 56

I think it's just instant pudding~

harrisonsmama Posted 24 Oct 2006 , 1:20pm
post #40 of 56

Yes, you have to use instant pudding. I have no idea why!

cakerator Posted 24 Oct 2006 , 2:57pm
post #41 of 56

i use the CMD 'Darn Good Chocolate Cake' recipe with DH devil's food cake mix and devil's food flavored pudding mix. OMG it is delicious!

jovigirl Posted 9 Jan 2007 , 2:39pm
post #42 of 56

I finally found the recipe here it goes!!!

1 box white cake mix
1 box vanilla instant pudding
¼ cup sugar
¼ cup water + 2 Tbsp
1 pkg soft cream cheese
1 tsp vanilla
¾ cup oil
3 eggs

Grease & flour two 9pans.
Stir together first 3 ingredients. Make a well in the centre & add the rest of the ingredients. Mix for 4 mins. Bake in preheated oven at 325 for at least 30 mins, check every 5 or 10 mins after until fully baked.

Sorry for the delay!

ps3884 Posted 9 Jan 2007 , 2:58pm
post #43 of 56

Like others, I add an extra egg, a box of instant pudding, and substitute milk (or buttermilk) for the water. After reading this post though, I'm going to try subbing the oil with butter. Sour cream sounds good too.

For those of you who add Sour Cream, how much do you add and is it in addition to other ingredients or does it replace something else?

MrsAB Posted 9 Jan 2007 , 2:59pm
post #44 of 56

I love this thread!!!

Thanks to everyone who has posted. These are some great tips and I'm looking forward to trying. I usually follow the box directions and add another egg and the pudding mix.

Now for my questions. How do you use the sour cream with a boxed cake? Do you replace it for something or just add? How much do you add? And do you add it with the pudding mix too?

Veejaytx, when using the Dream Whip, you do not use it with the pudding mix right?

bobwonderbuns Posted 9 Jan 2007 , 3:02pm
post #45 of 56

While we're on this subject, does anyone have a recipe for a zesty lemon cake from scratch? I have one that I use but I think it could be better...

simplysweetcakes Posted 9 Jan 2007 , 3:03pm
post #46 of 56

Cake Mix Doctor cookbook is very helpful!

tcturtleshell Posted 9 Jan 2007 , 3:03pm
post #47 of 56

Yummy!! I'll definetly try it!! Anything with cream cheese in it has to be good! icon_smile.gif
I like just cook just as much as bake (probably more so), I made my famous manicotti over the weekend. DD noticed a chocolate cake recipe on the carton of ricotti cheese. So we decided to try it. Wow, was it delicious! Moist & smooth, very good. I will use it again~ Next time I'll add a little cocoa to it. I'm not a fan of devil's food cakes but this one was good.
All it was was..
1 devils food cake mix (I of course use DH)
1 cup water
1 cup ricotti cheese
2 eggs
1/2 cup veggie oil
Bake at 350* till done~

I use the CMD Darn Good Choc Cake too cakerator. I use it for all of my choc cakes. I love that recipe! That & the Hershey's Cocoa recipe are my favorites.

bobwonderbuns Posted 9 Jan 2007 , 3:06pm
post #48 of 56

Yes, I have the Cake Mix doctor and the Cupcake book she did. I just think that the gals on CC are the greatest cooks though icon_wink.gif

tcturtleshell Posted 9 Jan 2007 , 3:07pm
post #49 of 56

About the sourcream, I add 1 cup to my cake mixes along with the other ingredients on the cake box. I add butter instead of oil (same amount). I use milk instead of water. I add 1 extra egg~

Monica0271 Posted 9 Jan 2007 , 3:58pm
post #50 of 56
Quote:
Originally Posted by jovigirl

I finally found the recipe here it goes!!!

1 box white cake mix
1 box vanilla instant pudding
¼ cup sugar
¼ cup water + 2 Tbsp
1 pkg soft cream cheese
1 tsp vanilla
¾ cup oil
3 eggs

Grease & flour two 9pans.
Stir together first 3 ingredients. Make a well in the centre & add the rest of the ingredients. Mix for 4 mins. Bake in preheated oven at 325 for at least 30 mins, check every 5 or 10 mins after until fully baked.

Sorry for the delay!




icon_surprised.gif
I am going to have to give this recipe a try. icon_rolleyes.gif

justfrosting Posted 9 Jan 2007 , 4:12pm
post #51 of 56

What a great thread

Monica0271 Posted 9 Jan 2007 , 4:22pm
post #52 of 56
Quote:
Originally Posted by jovigirl

I finally found the recipe here it goes!!!

1 box white cake mix
1 box vanilla instant pudding
¼ cup sugar
¼ cup water + 2 Tbsp
1 pkg soft cream cheese
1 tsp vanilla
¾ cup oil
3 eggs

Grease & flour two 9pans.
Stir together first 3 ingredients. Make a well in the centre & add the rest of the ingredients. Mix for 4 mins. Bake in preheated oven at 325 for at least 30 mins, check every 5 or 10 mins after until fully baked.

Sorry for the delay!




Is this a 8 oz. package of cream cheese?

lizbuth Posted 9 Jan 2007 , 4:26pm
post #53 of 56

Quick question....I am dying to try some of these methods....When substituting butter for oil, do you use room temperature butter or go ahead and melt the butter?

kerririchards Posted 9 Jan 2007 , 8:09pm
post #54 of 56

I tried some of these tips - like substituting milk for the water and butter for the oil. It tasted good, but the cakes were so heavy and dense. Not light and fluffy and moist like my regular cakes from a mix and just adding a box of pudding. I don't know if it was the milk or the butter that made the difference. Has anyone else noticed this or did I just do something wrong?

Monica0271 Posted 9 Jan 2007 , 9:20pm
post #55 of 56
Quote:
Originally Posted by kerririchards

I tried some of these tips - like substituting milk for the water and butter for the oil. It tasted good, but the cakes were so heavy and dense. Not light and fluffy and moist like my regular cakes from a mix and just adding a box of pudding. I don't know if it was the milk or the butter that made the difference. Has anyone else noticed this or did I just do something wrong?




You know I did the EXACT same thing with the exact same results. I thought I did something wrong. I thought mine was dryer than just a boxed mix with regular ingredents icon_rolleyes.gif

jovigirl Posted 9 Jan 2007 , 10:12pm
post #56 of 56
Quote:
Quote:

Is this a 8 oz. package of cream cheese?




Yes it is. I figured you might not remember as this thread was done soo long ago, but I try to keep my word when I can icon_lol.gif
Another thing I wanted to add as a tip for everyone, I use to add buttermilk instead of water when using a cake mix, however I have started to use liquid coffee creamers, any flavour they are all great!!! You can substitute it for the full amout or I have even used half creamer half buttermilk. I guess as long as you have the full amount of liquid it really doesn't matter what it is thumbs_up.gifI know most boxes call for 1 1/4 cup of liquid, if you use that amount of creamer you are fine as the taste is not strong it's more like just a hint...

Great combo was white cake mix & Gingerbread coffee creamer for filling I used nuttella, And iced it with IMBC to die for!!! icon_wink.gif

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