Hey there everyone
I"m just wondering what are everyone's favorite things to add to box mixes to doctor them up. I've done your standard pudding thing, but I'm sure you all have some good ideas.
Thanks a lot!!

I really like to use milk instead of water and I usually add some sort of extra flavoring. I also usually add and egg.

I've been using the enhanced formula mix - found in the receies. I've tried it with chocolate, white, french vanilla and all turned out great. Several have commented that it does not taste like a boxed mix and think I made it from scratch - but I'm not that dedicated of a baker.

HEY SLK THANK YOU FOR THAT INFO. WOULD LOVE TO MAKE A CAKE FROM SCRACH BUT DON'T KNOW H OW SO i WILL JUST ADD WHAT YOU SAY. THANKKKKKKKKKKKK YOU VERY MUCH )

For yellow cakes, if the mix calls for oil, I sub equal amount of Butter. I add pure extracts, pure vanilla, and sometimes vanilla powder or vanilla bean paste. For chocolate cakes, cocoa powder and liquors such as Godiva chocolate or grand marnier. Sour cream or buttermilk are nice additions for moistness

Have lyou tried the book "Cake Doctor"? It has a thousand receipes and there good!

I have started using melted butter instead of oil, and milk instead of water with my cake mixes, and folks love the difference. Also add an additonal tsp of extract. Today I am going to do a doctored mix and will be trying lemon cake mix with cheesecake flavored pudding.....thinking that along with lemon creamcheese frosting should be very yummy!

deb

SLK, did you noticed by using the enhanced formula mix that the chocolate cake wasn't as "chocolatey"? I am concerned with adding the additional flour and sugar it will take away from the rich chocolate taste I like. I have thought about adding some melted unsweetened chocolate or cocoa, but I think if you are not careful cocoa can dry a baked good out.

darkchocolate

darkchocolate - Sorry this is taking so long - my dsl line was down for 2 days - no cc for 2 days - I'm going crazy.

I've tried this enhanced formula mix with a chocolate cake 3 or 4 times and I didn't notice any chocolate lackness - but I usually fill with ganash - so that makes it richer anyway. Oh, and I always add 3 heaping tbs of cocoa to the mix - so that helps too. I use melted butter also - and heavy whipping cream - pretty much the recipie exactly.


The last mix I made I used Betty Crocker Super moist Triple Chocolate Fudge that had semi-sweet hershey's chips in the mix - I actually got to eat this one and it was sooooo rich. I make it for a chocolat freak and she loved it.

The enhanced mix is more dense than just the box mix and it bakes and feels a bit different, but I'm now starting to get used to it. It's great for covering with fondant, holds up really well. I just tried it last week with a French Vanilla cake - and it really lost the French Vanilla taste - so I'm going to have to figure out what to do with that. But white and chocolat work great (In my 2 cent opionion anyway.)

SLK,

Thank you for getting back with me. Have you thought about trying the McCormicks French Vanilla extract in the cake? That might help enhancing the French Vanilla taste.

I just made the chocolate (B.C. Triple Chocolate) version today and I was disappointed. I did add 1 oz of unsweetened chocolate but it wasn't rich enough for me. I just frosted with buttercream for the youth at church tonight. I now wish I had made a chocolate buttercream. I am a dark chocolate person and I would honestly rather have a good piece of chocolate over cake. Now brownies and chocolate chips cookies are another story.

Don't worry about not getting back to me sooner. Unfortunately I understand computer problems. I just appreciate you answering my question.

darkchocolate

I added 2 tsp of regular vanilla extract - I'll have to try french vanilla next time. The cake still tasted great - just not french vanilla great.

Did you put cocoa in your mix?

Like I said, I've only used this mix with choc. ganash filling - so it's been very chocolaty......sp? for me...but you sound like you have a very high chocolate standard. Good for you.

Me, I'm a brownie addict....I don't even make them anymore caus I will eat them all my self.

I really like the enhansed mix - because it holds up so well with my themed/carved cakes. I'm still playing with it for flavor though.

Better luck next time with your quest for chocolate.

I will try some cocoa next time in addition to the unsweetened chocolate (1oz). I have some Hershey's Dark Cocoa that I will use. I made this recipe Saturday and I thought it lacked flavor. I made a note to increase the extracts next time. How similar is the cake below that I used to your recipe? Overall, we liked the cake but thought it needed more flavor.

WHITE ALMOND SOUR CREAM CAKE

1 box Betty Crocker White Cake Mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoon salt
1-1/3 cups water
2 whole eggs
2 additional egg whites*
1/8 cup vegetable oil
1 cup (8 oz.) sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract

*You can use 4 egg whites but I always put in 2 whole eggs plus 2 egg whites. I've also used just 3 whole eggs.

darkchocolate