I use this recipe all the time for cupcakes that everyone raves about and says that they dont taste anything like box cake mix.
- 1 box cake mix (any flavor)
- 1/3 cup oil
- 1/2 cup water
- 4 egg whites
- 8 oz sour cream
- 3.4 oz pudding mix
- For white and yellow I use vanilla pudding mix. For chocolate and red velvet I use chocolate pudding mix. For strawberry you can use strawberry yogurt instead of sour cream and maybe use cheesecake flavored pudding mix for a unique flavor.
- Combine all ingredients like you would for a normal box mix and bake as directed.
Is the oil, water and eggs in addition to what the box already calls for ? I actually use a slight different recipe, which just calls for the cake box (it's ingredients that is on the back), 1 cup of flour, sugar, sour cream, 1 egg and a teaspoon of pure vanilla. I get a lot of reviews about the taste and a lot of ppl don't believe that it starts all from a cake box! (i'm goin to start doing it from scratch soon, this is just easier to make :)
I can't wait to try this, very informative, thanks!
Can I use cook and serve pudding? And is this durable enough to make a one tiered cake?
You use instant pudding mix! You dont make the pudding and I have made several 2 teir cakes with this reciepe
i would like to try this recipe but could you please tell me what size pan this will fill if i am making a cake instead of cupcakes. thx.
how many cupcakes do you get with this one receipt..thanks I need to make 25
If you make the chocolate version do you use 4 eggs or still just the whites??? Sounds wonderful!! Thanks!
I have not liked chocolate cake since I was 12. I am now reformed! This was a delicious cake!!! I did use the entire egg for my chocolate cake and I also doubled the recipe - DELICIOUS!!! With a double mix I was able to fill two 8" pans and two 6" pans - they were all well over 2 inches tall before I leveled them. Now I'm off to try the vanilla cake! Thank you for posting this delicious recipe!!
Is this a dense cake that will hold up fondant?
I was wondering the same. Will this recipe be able to be tiered as well as hold up fondant?
I used this recipe for the yellow layers for a wedding cake. I used two whole eggs instead of the the four whites. It was delicious and I received many positive comments about the taste, freshness, and texture. It held up very well under the weight ot the upper layers. Thanks for this wonderful recipe! I know that I will use it again and again!
I have used this recipe many times in many flavors and all have come great. I have always used yogurt with it as mentioned at the bottom. That is what I had the first time and it came so good I do not want to change something that is not broken. I have not tried the whole eggs in it, it is good to hear it still works great.
Oh and I think I have gone 3 tiers before. 10, 8, 6
my cake sank in the center-badly. I've used this recipe several times before, what happened?
So I just realized that the Duncan Hines cake mixes now have less ounces in each box. Have you had any problems with the measurements of the ingredients or do you have new measurements for the water, oil, eggs and sour cream? Thanks!
i just used this recipe to make chocolate cup cakes and it was delicious..... i took some chocolate hershery squares and push it inside of the cupcakes...yummy
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