Sour cream gives the cakes a finer crumb, and makes them more moist. Buttermilk or yogurt will have a similar effect, it has something to do with the enzymes in the dairy products.
The extender recipe I was using has sour cream in it. ???
http://forum.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html
The scratch I now use has buttermilk.
http://www.cakecentral.com/cake_recipe-4313-Vanilla-Butter-Cake-from-The-Mermaid-Bakery.html
Guess that's why I love them both!
I used the extender mix with sour cream and my nephew who does not like chocolate cake ate all the scraps I had left over after leveling the cake. He even asked for a piece with out icing.
All my family and clients love the cakes with the extender mix and I rarely have left over cake. So yes they taste diffrent, a whole lot better!! More moist and denser.
please don't think i'm stupid, but what the heck is an extender??? I keep on hearing about it on the CC, but have no clue to what it is.
I bake all my cakes from a box mix. Because I work with a kosher clientel, my cakes cannot have anything dairy in them. So is an extender dairy?
The only way I can get my cakes moist is by brushing them with sugared water. Does anyone else have any other ideas for non dairy cakes?
But do the extender cakes taste any different than the regular doctored ones?
I thought extender and doctored were the same thing.
They'll taste different if they have different ingredients. 
I bake all my cakes from a box mix. Because I work with a kosher clientel, my cakes cannot have anything dairy in them. So is an extender dairy?
I've only heard of extenders using either a pudding packet or sour cream, and I don't know if pudding has gelatin in it or not.
well, that's my definition of it. LOL! Of course it also gives you more batter, hence the extender, but I used them mainly to make a better batter, more dense, etc.
Thank you Michelle
I swear without the CC I would be clueless.
I do use the recipe on the side of the chocolate Dunken Hinez box. It calls for pudding and the cake turns out denser than usual. It tastes really good too. I don't have to worry about stacking it because it holds up really well.
My kids are usually my taste testers. I give them the shaved tops of the cakes. If they like it, it's a go.
But do the extender cakes taste any different than the regular doctored ones?
I thought extender and doctored were the same thing.
They'll taste different if they have different ingredients.
I think the extenders usually yeild more batter than what the original mix would have yeilded. The extender I use adds additional flour and sugar giving me a bit more batter when I'm done mixing ... the doctored recipies I use don't give me any more batter than what the box recipe would have turned out. All of my recipies have sour cream in them, so I don't think dairy makes a difference. There is a big taste difference if you are doctoring a cake mix (say white) or extending it -- especially if you are using flavored pudding mixes or creamers.
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