Box Cake Mix Doctoring. Point Me In The Right Direction?

Baking By lis73 Updated 11 May 2010 , 3:25am by mamawrobin

lis73 Posted 11 May 2010 , 2:26am
post #1 of 3

I know that I have seen various suggestions on here regarding making a boxed cake mix denser. Of course, I can now not locate a thread, article, or recipe icon_confused.gif I saw someone suggest adding instant pudding, is that correct? If so, how much? The entire box? I also read maybe add another egg? By dense, I mean when I cover it with a bc crumb coat and then fondant, I don't want my cake to be all soft and spongy. Moist yes, shifty (is that a word?) no. TIA

2 replies
cheatize Posted 11 May 2010 , 2:58am
post #2 of 3

One box of pudding mix and one extra egg per mix used. It's also been suggested to drastically reduce the amount of oil called for on the box.

mamawrobin Posted 11 May 2010 , 3:25am
post #3 of 3

I use the origional WASC receipe (kakeladi's receipe) found on this site. It is a great receipe. I use only vanilla for flavoring because I hate almond flavoring icon_lol.gif .

Quote by @%username% on %date%