I am trying to find a really good doctored Butter Pecan cake recipe. I just can't seem to find any.
I can find a Butter Pecan Cake mix, and I added in a sm box of instant white chocolate pudding and added about a 1/3 cup extra water. Well the cake tasted really good, but when I took the cake out of the oven it had raised very nice. When I went to take the cakes out of the pan it had fallen to only about an 1" or a little more. I don't have a clue why this happened . If anyone one has any ideas I would love to know.
I am also wanting a good DC mix recipe for a lemon cake. If anyone would be willing to share.
Here's my BP recipe:
add 1/2 tub of store-bought caramel pecan frosting to the batter (per cake mix). Just add it right in with the rest of the ngredients. Even works when you add the extender too! Tastes fan-flippin'-tastic!
It sounds like you didn't bake the cake long enough. Are you *sure* it was done? How long did you bake it? (what size and temp?)
There are lots of reasons it could have fallen besides not being baked enough. Adding the pudding throw off the ingredients - added much more sugar.
Have you tried the *original* WASC recipe? It is usable with *any* cake mix flavor.
I should also add that I always add a box of pudding mix to my cake mixes as well, but I don't add any additional water. They come out just fine. Maybe adding the water messed up the batter somehow...just guessing.
I have doctored those butter pecan mixes by adding Butter Pecan Coffee creamer to it, I sub about half the liquid. Too much and the cake will fall from too much fat. I also recently bought some butter pecan extract and I tried adding a 1/2 T of it to the mix, also very yummy.