I have a chocolate & a vanilla duncan hines cake mix. I'm wondering if anyone has ideas on how I could doctor up the mix to make the cake a little denser or sturdier? I'm layering two sheet cakes.
Thanks for any advice!
when I use box mix I add a box of instant pudding in it. there are some threads about doctoring box mixes, I bookmarked couple of them but can't find them now. you can just search for them in the forum search.
I do one of two things. I either use the White Almond Sour Cream cake recipe from this site (my family doesn't like almond flavouring so I use all vanilla, though) OR I change the cake mix ingredients as such: 4 eggs, one cup of milk, 1/3 cup butter (I do this in place of the instructions on the box, not in addition to them). I find that either of these makes a heavier cake.
WASC is awesome, but i also use all vanilla instead of almond =D yum yum
If you want some help doctoring cake mixes, click on the link in my signature. That brings you to a thread with all the google docs from all the threads that have them and there are TONS of ideas on doctoring cake mixes there. Good luck!
I always add a half box of instant pudding to the cake mix. It makes it much smoother, denser and tastier. There are lots of flavors like banana and pistachio that you can experiment with. My current favorite is a strawberry cake mix with a cheesecake pudding. Although the chocolate mix with the cheesecake pudding is great too.......Aw heck, who am I kidding? Every flavor is good with cheesecake pudding!
Huh, Well for some reason the signatures aren't showing up in this thread... Oh well, here's the link: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=625803&postdays=0&postorder=asc&&start=0
Now the signatures are showing! Oh well, must be another glitch in the system. Oh well.
Also, if you look in the recipes section there's a cake extender recipe that's good, and also the durable cake recipes (one regular, one chocolate) which are great. Of course I doctor those too but still...