Hi everyone,

I'm in need of some advice. I used to use DH cake mix until they changed their formula. They are dry now. Then I switched to Betty. I just don't think that is good either. I am not opposed to making scratch cakes. My chocolate is from scratch. But whenever I try a white or yellow cake I also think it's dry. Now that all of the cake mixes are dry, maybe I should do scratch. Any advice? I'm working on a wedding cake and when I leveled it I was so upset that it was dry. I would appreciate any recipe sad advice. WASC is different now that the mixes have changed too.

Thank you!

I have always used mixes, If you add 1 extra egg plus 1 dry instant pudding, to each cake mix you will find a world of difference. Also, are you baking at 325 degrees? I use Duncan or Pillsbury, according to the flavor I am looking for. Been doing this for over 6 years, works everytime.

She's right, if you're talking white, then adding one whole egg and two egg whites plus a half packet of white chocolate instant pudding mix plus a little more water to the batter seems to work miricles. I too am disgusted by the revised box sizes and huge price increase and have started developing mixes I package in ziploc bags - ahead of time then all I need to do is all the wet ingredients - just like a box mix. Need to do a cost comparison but I know it's 1/3rd the cost for sure, and no disposing of 15 cardboard boxes each time you bake a wedding cake. What's not to love.

Denise, do you have a good recipe?

I use Betty Crocker on all my cakes and all my customer rave about how moist they always are, white, chocolate, butter pecan, what ever flavor I am working with.

For white cakes, I use 4 egg whites, 1/2 cup water, 1/3 cup canola oil and 1 cup sour cream for each box of mix. For other flavors I use 4 whole eggs. I used to add a small box of instant pudding but I was having a hard time getting them to back properly so I decided that I didn't need the pudding because I was adding the sour cream and it just made it too moist because the box already contains pudding.

I sometimes use an extra mix and add the 3 ounces of extra mix that is lost with the new size boxes.

HTH.

Myra

I just put a serving size container of apple sauce for every two cake mixes I am baking. Whether white, chocolate or vanilla they all come out moist and it doesn't affect the flavor at all. I think its 4 oz per individual cup size.

Thank you for the advice!! Will give those suggestions a try.

In addition to adding an extra egg, I usually replace oil with butter, and replace the water with milk. I haven't ever added instant pudding mix so I'm not sure that would work with the butter and the milk

I have been using DH for a couple of years & people always rave about how moist my cakes are. I always wrap them in saran wrap right out of the oven to lock in the moisture & then I freeze them until I am ready to fill & frost. Even my white mixes are moist & I follow the recipes on the box except for adding a little more veg oil.

Same for me - I use DH and BC mixes and get nothing but raves for the moistness and I agree they are yummy. I haven't noticed any change in the cake either - just aggravated at the price and the shrunken mix size!