Combining The "extender" And "doctored"

Baking By Chasey Updated 2 Jun 2010 , 9:16pm by mamawrobin

Chasey Posted 2 Jun 2010 , 2:12pm
post #1 of 4

I bake for family with doctored DH cake mixes primarily. I need a 9 x 13 and a 6 inch round for carving. (just carving the 9 x 13, actually)

In the past I have either used the doctored mix (extra egg, pudding, sour cream) for the flavor of it OR the extender with extra flour, sugar, etc. to get a mix and a half.

Can I combine these two to get a stretched cake mix that is sturdy for carving and tastes scratch? icon_biggrin.gif

Thanks for linking me to something already posted or sharing your thoughts. My search wasn't hitting the right key words!

3 replies
mamawrobin Posted 2 Jun 2010 , 2:13pm
post #2 of 4

I just add the extra egg and the instant pudding to the "extender". I use sourcream in both of mine.

Chasey Posted 2 Jun 2010 , 2:52pm
post #3 of 4

I did some searching for something that includes both like you mentioned.

So would your recipe look something like this?

1 white cake mix
1 cup All Purpose Flour
3/4 Cups Sugar
2 Sticks Butter
1 1/3 cups water
4 eggs
1 box French Vanilla Pudding Mix (instant)
1 tsp Baking Powder

What could I change to include the sour cream? Substitute one stick of butter perhaps?


Something like this:

Prepare cake mix as per package directions. In addition to this add,
1 egg
1 cup flour
8 oz sour cream
1 cup white sugar
1/3 tsp. salt
1 tsp. vanilla

Sorry for the novice questions, but thank you for your time!

mamawrobin Posted 2 Jun 2010 , 9:16pm
post #4 of 4

I never prepare my cake using any directions on the box. My recipe doesn't match either one of yours. I never use that much butter/oil in my cakes.

1 box cake mix
1 cup sifted all purpose flour
1 cup granulated sugar
1 box instant pudding
1 cup sour cream
1 cup water
4 eggs/egg whites only for white cakes
Bake at 325 until done.

For a less dense cake omit 1 egg and the instant pudding.

Quote by @%username% on %date%