sunkiss456 Posted 10 Jan 2009 , 5:17am
post #1 of

I am curious of the different tricks you can do to boxed cake mixes that taste great. I have heard scratch cakes taste better but frankly I am lazy and just want to try to doctor them first lol. Any ideas would be appreciated. Thanks!

180 replies
JanH Posted 10 Jan 2009 , 6:15am
post #2 of

Doctored cake mix recipes:

WASC cake (w/flavor variations):

http://tinyurl.com/2cu8s4

Another chocolate version of WASC:

http://cakecentral.com/cake-decorating-ftopict-587744-.html

http://cakecentral.com/recipes/7367/amazing-chocolate-wasc-cake

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using a hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

Original WASC by kakeladi:
(This recipe doesn't use any oil/fat.)

http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe

Enhanced mix recipe:

http://cakecentral.com/recipes/6948/enhanced-mix-recipe

Durable cake for 3d and weddings:

http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes

No fail pound cake:

http://cakecentral.com/recipes/137/no-fail-pound-cake

Cake mix extender:

http://cakecentral.com/recipes/1977/cake-mix-extender

Extender recipe #2:

http://cakecentral.com/recipes/3233/extender-cake-recipe-2

Enhanced cake formula:

http://cakecentral.com/recipes/1599/enhanced-cake-formula

Super enhanced cake formula:

http://cakecentral.com/recipes/1953/super-enhanced-cake-formula

Darn good chocolate cake:

http://cakecentral.com/recipes/2163/darn-good-chocolate-cake

Additional doctored cake mix recipes:

http://cakecentral.com/recipes/7573/red-velvet-redux-easy-durable

Thread on adding various ingredients to cake mixes:
(Dream Whip, instant pudding, meringue powder, etc.)

http://cakecentral.com/cake-decorating-ftopict-68873-.html

HTH

Edited to repair broken links.

MacsMom Posted 10 Jan 2009 , 6:33am
post #3 of

I went through the whole phase of seeking out the best recipe and after many trials and errors came across what I think is the perfect recipe: The WASC (white almond sour cream).

I use it for every cake flavor, exchanging cake mix flavors, extract flavors, adding a pkg of pudding, sometimes using a flavored yogurt in place of sour cream, using flavored coffee creamers in place of half of the amount of water called for (or melted ice-cream, lemonade, coffee...)

sunkiss456 Posted 10 Jan 2009 , 4:26pm
post #4 of

Thanks so much for your guys help. I will be trying WASC for sure. This should be fun icon_biggrin.gif

handymama Posted 10 Jan 2009 , 4:50pm
post #5 of

I'm glad to see this thread and will be checking the links. Question for those of you who have tried adding a package of pudding: how does this affect the cake? I've done this a few times when the CC recipe called for it, and I thought it made the cake too heavy and "wet" even though it was done. Anyone else experienced this?

MacsMom Posted 10 Jan 2009 , 7:18pm
post #6 of

Yes, it does make the cake more moist and can make it seem "wet" if the recipe calls for a high percentage of fat and sugar.... boy, that sounds odd icon_confused.gif .

Anyway, the WASC recipe is a double batch and one pkg of pudding makes it supreme without being overly moist. But TWO pkgs of pudding is overkill, I have discovered. I add it mainly for more of a flavor boost, especially when making chocolate, as the WASC is already very moist even without it.

JanH Posted 10 Jan 2009 , 9:45pm
post #7 of

Pudding is basically sugar with binders....

So whether increasing the amount of sugar adds or detracts to the finished cake depends on the proportion of "additional" ingredients to the original cake formula and also on the size of the initial batter yield).

For example, adding one package of instant pudding to a full WASC (2 cake mix) doctored recipe probably won't unbalance the formula excessively. But just adding one package of instant pudding to a Jiffy cake mix probably will.

Scratch cakes are even more sensitive to changes in their formulas.

Simply adding "more" sugar doesn't make a "better" cake. (Also, it seems to me that some pudding added recipes are striving for a fudge-brownie like texture.)

List of common cake faults caused by too much sugar in the recipe:

cake sinks in the center
top crust is too dark or hard
cake falling apart

HTH

MacsMom Posted 10 Jan 2009 , 10:16pm
post #8 of

I always use sugar-free fat-free... It still makes it very moist.

JanH Posted 10 Jan 2009 , 10:29pm
post #9 of

Some members have even commented that the WASC (as written) is TOO moist! icon_lol.gif

FlourPots Posted 10 Jan 2009 , 10:48pm

Hey, Macsmom...would you consider posting ALL your delicious sounding varieties of WASC...I would love to know more about what flavor combinations really work, and what ingredients (specifically) go into those.

By the way, I'm trying your version of MMF just as soon as my Lorann butter oils arrive.

MacsMom Posted 10 Jan 2009 , 11:22pm

Sure! The ones I've tried SO FAR anyway... (I have several ideas that I want to try in the future, like a rootbeer cake).

It'll take some time, though, as I don't have much time to spare in the next few days. Shall I post them in the recipe section or in this thread?

FlourPots Posted 10 Jan 2009 , 11:32pm

I'm so glad icon_biggrin.gif ... thanks so much.

PLEASE post here on this thread (whenever it's convenient for you)...it can be a royal pain sometimes trying to find stuff posted in the recipe section.

vickster Posted 10 Jan 2009 , 11:48pm

I almost always use mixes. My humble opinion on mixes is they are high tech mixtures of flour and levening agents, the same ones you would put in yourself, so what is the advantage of measuring out all those ingredients yourself. Also, I haven't sat down and actually ciphered this out, but I think they are cheaper. So, for most of my decorated cakes, I just use mixes.
People would argue with that, but in my mind it is simply an extension of self rising flour.
I Always, Always do my own frosting, though. Canned frosting. Yuk.
I have a few cakes that I do by starting with a cake mix. Italian cream cake is one of my favorites. Right now I'm on a hunt for a good red velvet that I could make with a mix.
Then I have a few that I do totally from scratch. A weight watcher's chocolate that uses instant coffee as a flavoring. It's pretty good. And instead of frosting you can sprinkle powdered sugar over a doilie for a pretty "frosting" affect.

lvspaisley Posted 11 Jan 2009 , 1:36am

I always add a box of Jello pudding to the mix, as well as a couple teaspoons of real vanilla. People say that my cakes melt in their mouths.

CookiezNCupcakez Posted 11 Jan 2009 , 1:50am
Quote:
Originally Posted by lvspaisley

I always add a box of Jello pudding to the mix, as well as a couple teaspoons of real vanilla. People say that my cakes melt in their mouths.




do u put the dry mix in or do u prepare the pudding as directed first??

MacsMom Posted 11 Jan 2009 , 2:11am

Just add the dry mix the dry ingredients.

lvspaisley Posted 11 Jan 2009 , 2:18am
Quote:
Originally Posted by divinecookie123

Quote:
Originally Posted by lvspaisley

I always add a box of Jello pudding to the mix, as well as a couple teaspoons of real vanilla. People say that my cakes melt in their mouths.



do u put the dry mix in or do u prepare the pudding as directed first??




I pour it in dry, when I add the eggs (always use an extra egg or extra large eggs), oil and water. icon_smile.gif

mommy2kids Posted 11 Jan 2009 , 2:23am

WASC is good, but my absolute favorite is the darn good chocolate cake. It is delicious, I overcook just by a couple of minutes so its not too wet. Also, add half the choc chips they are not toooo sweet, just delish!

bellabiaggio Posted 11 Jan 2009 , 2:26am

When adding a package of pudding, are you using the small or large box?

lvspaisley Posted 11 Jan 2009 , 2:32am
Quote:
Originally Posted by bellabiaggio

When adding a package of pudding, are you using the small or large box?




The small box of instant regular pudding, not sugar free, not fat free. icon_smile.gif

smbegg Posted 11 Jan 2009 , 2:35am

I always use the extender recipe (pretty much WASC) but I add a tsp baking powder to help the cakes rise. When you start adding more sugars, sometimes the recipes fail.-Not always.

Stephanie

emiyeric Posted 11 Jan 2009 , 2:38am

I swear by the WASC! Most of the cakes I make tend to be carved or otherwise oddly-shaped, and while it holds its shape marvelously, it still gives me the moisture and texture I hope to find in a good cake. Regardless of the flavor (I've even used hazelnut liqueur as the liquid in it), I would hang WASCs around my neck if I didn't think they'd fire me at work. I love the stuff.

FlourPots Posted 11 Jan 2009 , 2:50am

mommy2kids...I just checked my file for the "Darn Good Chocolate Cake" recipe because the name sounded familiar...sure enough it was there...so at some point it caught my eye and I wanted to try it.

Do you make the Chocolate Syrup Frosting that's meant to go with it? Also, you said you add half the amount of choc. chips called for...what was your cake like with the full amount?

LOL, emiyeric.

mommy2kids Posted 11 Jan 2009 , 3:17pm

No I dont use that frosting. I use my buttercream frosting, but that cake is amazing. I like the WASC, but my friends and family prefer the darn good, it's just delish, we all agree that that was the BEST chocolate cake we ever had! As for WASC, some of my family wasnt thrilled with almond, so I cut out and placed vanilla, then I tried another recipe on here which is called white cake mix extender and they all liked that better. Hope this helps.... just my opinion, I do love the flavor of WASC, just not everybodys preference thats all. Good Luck!

MacsMom Posted 11 Jan 2009 , 3:28pm
Quote:
Originally Posted by lvspaisley

Quote:
Originally Posted by bellabiaggio

When adding a package of pudding, are you using the small or large box?



The small box of instant regular pudding, not sugar free, not fat free. icon_smile.gif




I always use the sugar-free fat-free ~ I've found that it actually works better than regular icon_smile.gif

MacsMom Posted 11 Jan 2009 , 4:25pm
Quote:
Originally Posted by FlourPots

Hey, Macsmom...would you consider posting ALL your delicious sounding varieties of WASC...I would love to know more about what flavor combinations really work, and what ingredients (specifically) go into those.




I always use Betty Crocker...

Orange Dreamsicle (this is half the WASC recipe)
1 box white cake mix   
1 c flour  
1 c sugar  
1 pkg vanilla pudding
2 Yoplait orange creamsicle yogurt   
2 c melted orange sherbet   
2 teaspoons orange extract (or 1 dram LoRann Orange Cream)  
3 eggs
2 tablespoons oil

Tropical Dreams (....got a "dream" thing going on, lol!)
2 boxes white cake mix
2 c flour
2 c sugar
1-1/2 t salt        
2 c coconut flavored coffee creamer (or melted coconut ice-cream)
2/3 c Malibu rum or pineapple juice
1 small pkg banana pudding       
4 Yoplait banana cream yogurts     
8 egg whites
1 t coconut extract          
1 t LoRann Pina Colada flavoring or 2 t pineapple extract
1 t banana extract
1/4 c oil

Lemon Poppyseed
2 pkgs lemon cake mix
2 c CAKE flour (or 1-3/4 c AP flour + 1/4 c cornstarch)
2 c sugar
1 pkg lemon pudding
3 c lemon yogurt
8 egg whites
1 2/3 cup lemonade,
1 cup vanilla coffee creamer,
1 t lemon extract*
2 t vanilla*
1 t almond*
(*or 4 teaspoons LoRanns Princess emulsion instead of all of the other extracts).
1/4 c poppy seeds

Chocolate Covered Cherry (I use fudge filling)
2 boxes white cake mix
2 c flour
2 c sugar
1-1/2 t salt  
1 pkg white chocolate pudding mix
2 c sour cream
8 egg whites
1/4 c oil
1 dram LoRann cherry flavor (or 1-1/2 teaspoons cherry extract)  
1/2 t lemon extract
2 t butter flavoring      
2 large drops Americolor super red
1 c mini chocolate chips    
1 c mini cherry chips (I buy them from King Arthur Flour)

Chocolate Fudgey
2 pkgs Dark Chocolate cake mix
1-3/4 CAKE flour
1/4 c cocoa powder
2 c sugar
1 teaspoon salt
1 pkg chocolate fudge pudding mix
2 c sour cream
6 eggs
1/4 c oil
3 c brewed and cooled coffee
3 t Nielsen Massey's chocolate extract (nothing compares!)
1 dram LoRann butter flavor

Margarita
2 white cake mixes     
2 c flour
2 c sugar
1-1/2 t salt
1 pkg cheesecake pudding  
2 c sour cream    
10 oz thawed frozen margarita concentrate    
1 c water
2/3 c tequila
1 T Princess emulsion (or vanilla)
8 egg whites
1/4 c oil

Pink Champagne
2 boxes white cake mix
2 c flour
2 c sugar
1 pkg white chocolate pudding
1-1/2 t salt  
1/2 c water
1-3/4 c pink champagne
8 egg whites
1/4 c oil
2 c vanilla yogurt
1 teaspoon of Loranns Champagne
Just enough food color to make it light pink.

Red Velvet Cake (I swear its the best I've tried! But to get it perfect without measuring out cake mix it makes a huge amount).
2 boxes white cake mix
1 box dark chocolate cake mix (hard to find, but worth it)
2 pkg choc pudding
2-3/4 c flour
1/4 c cocoa powder
3 c sugar
1-1/2 teaspoons salt
3 c sour cream
8 whole eggs
1/3 c oil
2 tablespoons vanilla

FlourPots Posted 11 Jan 2009 , 8:28pm

Wow, MacsMom...I can't thank you enough for sharing...I'm very grateful.
Every single one sounds amazing! I assume they're all baked at 325, right?

MacsMom Posted 11 Jan 2009 , 8:29pm

Yes, 325~

icon_smile.gif

craftyone65 Posted 11 Jan 2009 , 10:26pm

Those all sound great Macsmom but how do you get the red velvet cake to be red?

MacsMom Posted 12 Jan 2009 , 12:18am

LOL! I forgot that part - 2 jars of Wilton Red-Red (or a lot of Americolor super red).

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