Depends. Last night I made a plain chocolate cake mix and it was really skimpy, the 8" rounds baked up real thin. A cake extender would have been perfect. But then, I've made the cake extender and had a little left over too. Better too much than too little, IMO.
I'm new to this. What is cake mix extender?
link to the recipe: http://cakecentral.com/cake_recipe-1977-0-Cake-Mix-extender.html
Different cake mixes make different quantities of batter. The recipe below yields 7 1/2 cups of batter, which I find bakes up two perfect 8" rounds (each 2" high).
http://www.cakeboss.com/WhiteVelvetCake.aspx
I use the WASC recipe
1 box cake mix
1 cup flour
1 cup sugar
1/4 tsp salt ( I often forget this)
1 cup sour cream (or vanilla yogurt)
1 and 1/3 cup water
2TBS oil
4 eggs (some just use whites of the eggs)
2 tsp flavor
Mix the dry first then add the wet mix on low for 2-3 minutes. Bake 325 for about 50-60 minutes.
This recipe yields the perfect amout for 2 8in rounds that are 2in deep.
I'am sorry but I have a really hard head and I do not understand what is cake extender? can some body explain it to me?
Thank You so much. Frankyia
Frankyola,
A cake mix extender is additional ingredients added to a box mix to make your cakes more fuller and makes it taste less like box mix and more like homemade.
I made the two 8 inch rounds with the extender receipe and my cakes turned out great. I just had to bake longer than the standard 38 mins on the Duncan Hines box.
The standard grocery store pans are NOT 2" deep, so a cake mix will adequately fill them.
When using 2" deep pans, more batter is required, so the larger pans w/more cake batter WILL take longer to bake.
Everything you ever wanted to know about making your 1st tiered/stacked/layer cake:
http://www.cakecentral.com/cake-decorating-ftopict-605188-.html
The above thread has links to Wilton's cake preparation and serving charts which advise how much batter is required by pan size, as well as given baking times & recommended temps. - and so much more.
HTH
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