Hi...I am new here and I am sure this is listed here a zillion times but I can't find it What can I add to make a box mix a bit better. I have heard about pudding mix....is there something else? I will be making a three tier cake....one vanilla, one chocolate....one white. Any suggestions? Also the sizes are 12x3/8x3/6x3. Its a bday cake for my daughter so I am practicing on her ;) But I do have orders but want to make sure I get this right first! I am also doing fondant on the cakes. Thanks for any help...info...advice!
If you type WASC on the search thing on top, you'll get lots of thread about it. Search also the Recipes section.
Adapted for smaller mix sizes (vs. 'old' standard cake mix sizes of 18.25 oz.) From the Cake Mix Doctor book by Anne Byrn
Sour Cream White Cake Single Recipe
(not a "true" white cake, as it uses whole eggs. This is my Go-To white/vanilla cake recipe and is very consistent and delicious.)
1 package (16.5 oz.) Duncan Hines white cake mix
1/2 cup flour
1/8 to 1/4 cup sugar
1/2 teaspoon baking powder
1 cup sour cream
1/2 cup canola oil
3 large eggs
1 teaspoon pure almond extract (you can also use vanilla, lemon, etc.)
Darn Good Chocolate Cake (DOUBLE recipe)
2 Devil's Food Cake Mix, 15.5 oz. (smaller size)
2 box (3.9 oz) Chocolate Instant Pudding
1 cup flour
½ cup sugar
1 teaspoon baking powder
8 large eggs
2 cup sour cream
1 cup warm water
1cup canola oil
NOTE: A single recipe makes approximately 4-1/2 to 5 cups of batter which is sufficient for TWO 8"x2" round cakes. Since I do not bake with 3" high pans, I do not know how many cups of batter are required for 3" high pans.
and.....just for fun.....a super-popular doctored Red Velvet recipe:
DOCTORED RED VELVET CAKE, Single Recipe
1 Duncan Hines Red Velvet Cake Mix (16.5 oz)
1 box white chocolate (hard to find) or chocolate instant pudding mix
1/2 cup flour
1/8 to 1/4 cup sugar
1/2 teaspoon baking powder
4 eggs
1/2 cup sour cream
1/2 cup buttermilk
1/3 cup vegetable oil
1 tsp. vanilla extract
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