I am hearing so much about cake extenders, what are they and can I get the recipe.There was also something else to add to cake mixes , could i get that recipe as well. Thanks Dana

i got this one from cc and love it.
Cake Mix extender

Serves/Yields: 3 x 9" cakes
Prep. Time:
Cook Time:
Category: Cake Mix Cakes
Difficulty: Easy


I've used this for any cake flavour. The result is a terrific , moist and dense cake that is easy to frost and decorate. Tastes like scratch cakes. I get rave reviews everytime I make a cake. I've used it for other 18" or slab cake pans. All I do is make 2 mixes instead of the one. I make each mix individually and then stir them together in a large bowl prior to pouring in the pan.

Prepare cake mix as per package directions. In addition to this add,

1 egg
1 cup flour
250 ml (or 8 oz.) sour cream or yogurt (I prefer to use low fat yogurt)
1 cup white sugar
1/3 tsp. salt
1 tsp. vanilla or other suited flavouring



Bake as per pkg. directions
Nutrition Information
Fat content will vary depending on whether or not you use full fat sour cream or yogurt. I've used them all including low fat sour cream, yogurt etc.... and the results are great each and every time.
Source:
Contributed by: lilscakes on Friday, April 29. 2005 at 18:55:28

More Recipes of lilscakes

I use the same recipe . I love it! It extends the cake a little more, giving you more batter, makes it a little denser (cause of the sour cream), and more moist. I also sift my cake mix and flour, which also makes your cake a little more dense, because it gets rid of all the big lumps that can cause big air bubbles. People mistake it for scratch cakes ALL the time!

I use the same extended almost always. It's a great way to make the cake your own & taste like stratch. I have also used this one:

1 cup flour
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
1 egg
1/2 package any instant pudding

I add a pinch of salt & 4oz of sour cream or 4oz of yogurt to this one.
The other thing I love about extenders is I can get enough height for my 2 8x2 inch pans to torte them in the pan. Then they are perfectly level.

Can you add the extender recipe to a scratch cake?

You know I've never tried it before, but I wouldn't see why not.

Nope, ya can't....I tried it....didnt work. (extender in scratch)

Seems to only work for boxed cakes.
As far as the baking time, mine take longer to bake....usually about 15 to 20 minutes longer than the box says and at 325 and not 350.
Trial and error

CocoaBlondie, would that extender recipe still work if i didn't use yogurt or sour cream?

The original recipe does call not to use sc or yogurt. I just think it's a little dry w/o it in my own personal preference. I like a moister cake.

I know its been a while since this was posted, but is this recipe good for carving? I have to make a 3d football cake and Im going to use the wilton pan but i want to use a dense cake that wont crumble or get weighed down by the fondant.
Thank You,
Vanna

Sift your dry stuff and make sure you refridgerate or freeze for at least 24 hours, properly wrapped, and then let come up to room temperature. It should be just fine to carve.