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?

Thank you!

This thread has kakeladi's original and Rebecca Sutterby's WASC cake recipes (and variations):

http://cakecentral.com/cake-decorating-ftopict-605188-.html

Here's a thread that has all the extender/enhancer recipes:

http://cakecentral.com/cake-decorating-ftopict-659228-.html

HTH

This is my favorite straight off the Classic Yellow Cake from Duncan Hines, plus a little thing.

1 pkg chocolate instant pudding mix
4 eggs
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!

HTH

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!