Has anyone ever added baking powder to a box mix to get a higher rise? I have heard of this but never tried it....just wondering if anyone has.
Some members add extra baking powder when extending/enhancing their cake mixes.
However, just adding extra baking powder to a box mix might not yield the results you're after as too much fat or sugar and/or leavening will cause a cake to fall upon cooling.
Handy cake troubleshooting charts:
Cakes rising higher than the pan:
(Indydebi's method using straight BC cake mixes.)
Additionally, not all cake mixes yield the same amount of batter....
To be sure you're using at least the minimum amount of batter required for your pans, here's a link to Wilton's cake preparation and servings charts:
(Also gives recommened baking temps. and times - and more.)
My recipe of choice is usually the WASC cake which has the reliability of a mix but with a more homemade taste. )
Classic WASC recipe:
Expanded flavors version WASC*:
Using the expanded flavors WASC (and DH white cake mixes) a full recipe yields a tad over 14 cups of batter which is great for large pans or multiple smaller ones.
*The basic difference between these two recipes is the use of a small amount of oil. (To date, I've only used this version.)