Well What can I say! Yeah you better. You are letting all that profit get away.

Thanks for sharing. I can't wait to try it. I, too have been looking for a great scratch cake recipe. This is very cool!!

I don't know how I missed this thread before!!

Me too! Gonna try this one & will email Risque with results.

I do miss her.

me too! I wonder if you can use butter instead of shortening if you keep it refrigerated? Not that making a cake from scratch is that difficult, but doing all the 'grunt' work ahead of time is always a bonus!

I miss risquebusiness!

Melissa

Must be making lots of money off this cake mix recipe and run off to vacation.

I also have tried this and my customers loved it .One said it was awesomeIhave made it about 4 times and was wonderful each time.I have done the choc.and it too was awesome.Yes I have used instsnt pudding and extra egg for awesome reviews

thanks for the recipe

I can't wait to try it! I am a box baker, but would love to go scratch!

My cupcakes are in the oven!

I added 2 boxes of vanilla pudding to the entire base mix and I also added an extra egg and some plain yogurt to the batter. We'll see in about 20 min if they turned out!

Katie

this is awesome! Thanks so much

They turned out really well. I think next time I will add more pudding to the master mix to keep it more moist.

I still prefer my original doctored mix, but it wasn't bad. I think with a few minor tweeks it will do really well.

Katie

Thanks for sharing! This looks great - just wondering if anyone has substituted cake flour for the all purpose.

[quote="RisqueBusinessI'm surrounded by tons of sugar all day long, that I went out and bought myself a SALT LICK>.[/quote]

Bwwwaaaa haaa haaaa haaaa!!!!!

Hi, I'm a newbie to this forum and I can't wait to make myself a big batch of this mix to try! Thank you for sharing it! I have a question...I've been reading a lot about adding flavored creamers for lots of yummy flavors - has anyone tried using creamer with this mix? If so, how much did you use, liquid or powder, etc?

Thanks so much!

Kristin

I don't know how I missed this before. It sounds just like something I could use.

So risquebusiness....... do i need to change the temp. if i use different pan sizes ???

risquebusiness isn't here anymore.

Baking in different sized pans may require a heating core or bake even strips so the center bakes evenly, especialy lareger sizes. But the baking temp would most likely stay at about 325

So I take it you put it to the test and are absolutely sure it's the best stuff around...lol just kidding I want to try it and I'll let you know how wonderful you really are. Ha Thanks!

Thanks

Wow! Thanks for sharing