Hi I was wondering what I can do to a box chocolate cake mix to make it more dense and moist?
I want to break away and start making all scratch cakes, but until then I have some box cakes to finish using. Any ideas? Pudding mix? How much and how to?
This thread has kakeladi's original and Rebecca Sutterby's WASC cake recipes (and variations):
Here's a thread that has all the extender/enhancer recipes:
This is my favorite straight off the Classic Yellow Cake from Duncan Hines, plus a little thing.
1 pkg chocolate instant pudding mix
1 cup water
1/3 cup vegetable oil
2 tsp instant coffee or espresso, this can be adusted
One Duncan Hines Dark Chocolate cake mix
mix everything together, beat 2 minutes. Prepare pans normally,
Bake @ 350
I can't tell you how long to bake. 2 small ovals yesterday took close to an hour. Those were made according the box directions. I didn't have time to mess around.
The box says 50 to 60 mins.
If you need lift, which you won't find out until disaster, sometimes I add a tbsp of meringue powder.
Thank you both very much! I'm going to try that recipe Cool! Is it a lift problem or a center sink problem? 2" pans... do you go 1/2 or 2/3 full? If it is a filling the pan issue I'll stick with 2/3 full.
JanH is giving me all kinds of good reading and tips! Thank you!
If you click on the 1st link I provided there's a link to Wilton's cake making help which gives batter requirements by pan sizes for both 2 and 3" deep pans - and so much more!
Pay attention to JanH and not me.
She will direct you to how to get it done the first time.
Aw come Cool... you gave me a whole recipe to try out! I revved up for some caking on my next days off!