Cake Mix extender

I’ve used this for any cake flavour. The result is a terrific , moist and dense cake that is easy to frost and decorate. Tastes like scratch cakes. I get rave reviews everytime I make a cake. I’ve used it for other 18″ or slab cake pans. All I do is make 2 mixes instead of the one. I make each mix individually and then stir them together in a large bowl prior to pouring in the pan.

Cake Mix extender

Ingredients

  • Prepare cake mix as per package directions. In addition to this add,
  • 1 egg

  • 1 cup flour
  • 250 ml (or 8 oz.) sour cream or yogurt (I prefer to use low fat yogurt)
  • 1 cup white sugar
  • 1/3 tsp. salt
  • 1 tsp. vanilla or other suited flavouring

Instructions

  1. Bake as per pkg. directions

Fat content will vary depending on whether or not you use full fat sour cream or yogurt. I’ve used them all including low fat sour cream, yogurt etc…. and the results are great each and every time.

Comments (37)

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Love this extender...I get rave reviews as well! I've only used it with DH Butter, Chocolate (Devil's Food I think), and Red Velvet. What about with a white cake mix when the mix calls for egg whites...do you just add another egg white?

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This my favorite. It's the one I always come back to. I've used it with various cake mixes and brands, including store brands, always with great results!

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I had bad luck with this. I used it with a White Cake Box Mix and it made my cake collapse to about half the height it normally is. It was in the oven for an hour and never really cooked properly. Very sad :(

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I got 20 cupcakes, 2 six inch rounds, and 1 eight inch round off of this recipe using the DH Dark Chocolate Fudge.

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This recipe makes the absolute best cupcakes hands down. I use it with DH yellow, if I want chocolate I use devil's food and add 1 small box of instant chocolate pudding. It's always a hit!

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This didn't work as well for the Angel cake recipe (batter became too watery and then it collapsed on me), but it worked nicely with regular vanilla cake mix. Definitely great for cupcakes - great form.

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I've used this recipe many times and it was so moist it would almost weep but it was so dense and yummy. All of a sudden, my cakes are falling in the middle and don't rise at all. Does anyone know if something has changed w/the mix? I'm doing everything the same and all of a sudden it's not working for me and hasn't for the last 3 times I've used it. I live in a high altitude but I haven't changed anything (ingredients or mixing) so that shouldn't suddenly be an issue. So sad- I love this recipe!

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cakem - you may want to contact this person to see if she can help. www.highaltitudelife.com/baking.htm You could experiment by " Cake mixes will usually indicate that you should add an extra tablespoon of flour to the mix if you are at altitudes over 5-6000 ft. You may need to compensate even more if you are higher up than that." The site suggests more if needed.

on

cakem - I read somewhere that Duncan Hines changed their formula and their mixes no longer work well in the WASC recipe, which is also a box mix extender recipe. (I don't know when they changed the formula, but I read about it recently somewhere on the Internet.) It didn't mention WHY they no longer work...only that they don't. I usually bake from scratch so can't speak from experience, but I do remember reading about it. So....If you use DH mixes, that might be the problem.

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I haven't used this recipe but did use Lisa's Blue Ribbon cake with e generic yellow cake mix and it totally collapsed after 10 min of cooling. I have no idea why. Any suggestions?

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This is a good recipe, but also add one tsp. of baking powder. Maybe this will work with the new DH recipe. I also read that DH changed their formula.

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Can't wait to try this.....I can decorate better than I can cook, so for the "baking dummy" does it matter how/when you add the additional ingredients? I seriously need step by step help-sorry and thanks!

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I used this recipe with Betty Crocker Triple Chocolate Fudge cake mix and added 1tsp of baking soda like one of the other reviews suggested. It turned out FANTASTIC! I made it with peanut butter buttercream frosting and it tasted like a Reeses candy bar. Excellent cake extender, I have used it again since also with great results. Thanks for the recipe!

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lilscake: Thank you so much for this recipe. I did a three tiers sweet 16 birthday cake with betty crocker chocolate fudge mix and yellow mix and everyone raved about it. It is moist and dense perfect for stacking this is a keeper from now on.

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I just tried this recipe for cupcakes and they were so melt-in-your mouth delicious! I had friend try them and they love them too. I used Betty Crocker yellow Super Moist mix. This recipe is a keeper for sure!

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This recipe doesn't call for chocolate pudding mammabaker? I have found that this recipe needs to be baked a bit longer, that may be the reason why some cakes are caving in the center. They aren't all the way done.

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Wow Just baked two amazing cakes using this extender!!! Red Velvet and Dark Chocolate Fudge cakes came out PERFECT! I used DH and followed directions exactly except for adding 1 tsp baking powder to my dry ingredients (sifted together), and added 1 tbsp instant coffee crystals to my water *(slightly warmed) baked at 325 and extended baking by 10-15 minutes! They came out amazingly moist and the centers didn't cave!! Finally!! I am so excited and am keeping this gem for my recipe book!!! ;-)

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Within these comments, some of you add 1tsp baking powder and some add one tsp of baking soda. Is there a difference? In adding the bs I find that I get a big gaping hole in the middle of my cakes when using BC boxes.

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My mother and I do cakes. I am so thankful for this wonderful recipe. It makes our cakes so moist and more dense. We always get comments on how flavorful they are and how much longer they stay good after the party! Again, THANK YOU!!!!!! 10 stars......

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I use flower nails in all my cakes over 10inches. It generated heat to the middle of the batter, so you don't have burnt edges with a middle that is undercooked. HTH

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Do you know if this will work with the newly reduced cake mixes? The size of the mixes have 18 oz per box to 16 and change on one brand.

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Thank you so much! Used this to make a strawberry cake and used strawberry yogurt instead of sour cream. I don't even like strawberry cake but this was the most fragrant, moist cake I've ever eaten.

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Has anyone ever tried this with Philsbury Funeftti mix? I am trying it this weekend and want to make sure it works before I have a hot mess on my hands. Thanks anyone!


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