I usually use this enhancer for DH mixes:

box of pudding
extra egg
double oil

I'd like to add orange gelatin to a mix...can I just sub the gelatin for the pudding?

Thanks!

I have a formula I have used for a while that works pretty well:

1 box cake mix
1 small box jello
4 eggs
3/4 oil
3/4 water

Since orange is more subtle than lemon, so you might want to add a little orange essence/extract to your mix. I generally do -- and I also flavor my icing a little too, for continuity.

Hope this helps!

Thanks TractorDiva, this is exactly what I was looking for! I'd checked the recipes on here, but some of them called for ingredients I didn't have at home at this very moment!

You do know that gelatin is meat, right? Make sure those who are eating the cake are aware that gelatin is an ingtedient in case they are vegetarians/jews/muslims.

Thanks Mezzaluna...it's just for friends, and none of us are any of the above.

You would think that if they can put a man on the moon, they could make a fake jello... I wonder if there might be a vegetarian version made with plant cellulose? Wonder if I can bake with it? Might have to research that ...

the one time I tried jello in the mix, I was thoroughly unimpressed.

the taste was "off" and the texture was abysmal -- so sticky and gummy

so now, it's flavoring oils and extracts and Americolor to achieve unique tastes and colors.

Just a little bit more history on gelatin.

Gelatin is pure protein derived from beef and veal bones, cartilage, tendons and other tissue. Much of the commercial gelatin today is a by-product of pig skin. Until the advent of commercial gelatin in the late 19th century, jelled dishes were not very popular because housewives had to make their own jelling agent by laboriously boiling calves' feet or knuckles. Their only alternative was to use either the hard-to-obtain ISINGLASS (gelatin from fish air bladders) or CARRAGEEN (a dried seaweed product).


Just in case you all wanted to know.

Liz

Ewww...this is not happy. I liked it better when I was blissfully ignorant...

I used to like jello whe I didn't know what it was...

Well, then this would include fondant which also has gelatin in it. Did you know chewing gum also has gelatin in it?

Allycook, not all brands of commercial fondant contain gelatine..... most do not. Many recipes for homemade fondant contain it. Not ALL chewing gum contains meat, but some do. One just has to check the ingredients, as I always do.

Gelatine is (unfortunately) and ingredients used as a stabiliser in many things, from yogurt to margarine and a million things in between.

I've made two cakes with jell-o, one turned out okay, the other was icky. One of my husband's coworkers is Jewish so when I do make something my husband will take to work, I always provide a clear ingredient list just in case there are any "no-nos" in it that I'm not aware of.

I am still amazed at the variety of outcomes with using jello in cake. I have done this for years -- got it from my mom. In fact, I even took a blue ribbon at our county fair with a special comment to the taste and texture. Sometimes I regret not taking chemistry in school...

Made the orange cake...it turned out great! Thanks for the recipe!

Here is my formula:

1 box cake mix
1 small box jello
4 eggs
3/4 oil
3/4 water

As I mentioned before, with subtle flavors like orange (which was the original post on this thread) you might want to add a little (like 1/4 tsp) orange essence/extract to your mix. I generally do add the complimentary essence because I like the "perfume" and the zing, especially with lemon, my all time favorite and the one that won at the fair. I also flavor my icing a little too, for continuity of flavor through the "bite".

They do make a vegetarian and a kosher jello desert. Look online or in a specialty store.
http://www.kosher.com/Products.cfm?ProductGroupList=1113&Sub_ID=47&Category_ID=1

There is a link to one...just fyi I am not sure how it would work in a cake never tried it.