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?
Thanks for linking me to something already posted or sharing your thoughts. My search wasn't hitting the right key words!
I just add the extra egg and the instant pudding to the "extender". I use sourcream in both of mine.
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
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 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!
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.