What Do You Add To A Dh Cake Mix?
Decorating By sugarmommy Updated 4 Mar 2007 , 5:24am by BlakesCakes
Hi all,
I've been reading that some of you doctor up Duncan Hines cake mixes for a tastier treat.
Can I ask what you do and if there is any difference in making time?
I'm making both cupcakes (4 dozen) and a character cake if it makes any difference.
Thanks!! 
You can add anything you want from pudding mixes to extenders to additional flavorings, etc. Find the threads on the White Almond Sour Cream cake variations and they give you lots of ideas in this dept.
I haven't used any extras in my DH recipe (but will be trying the pudding to see if I like it better!). However, when I mix it, I do the initial 30 sec mix to get it blended and then I beat for an additional 3-4 mins instead of 2 that they request and on a higher speed. It makes it really moist and fluffy!
But, I will be trying the rest!
Even after I've added my additions to my mixes, I always add 2 TBSP dried egg whites to each batch to give additional volume without the extra richness an egg would add.
i love this recipe for dh,, use 1 box of white mix.. add to this the 3 egg whites 1 and 1/3 cup water and a 1/3 cup oil, mix all togethe don't over mix,, or you will put to much air into the cake.. they will then break easier.. then you add 1 cup of oreo cookie crumbs.. mix this in by hand,, just fold in.. then your done.. fill your pans to half full a smidge over that maybe a hair, for cupcakes i use the texas muffin pans from walmart .. the light colored ones, then place cup liner in them then fill to the top of the paper full!!! this makes for nice size cupcakes,, you can also use a good bc icing mix in oreo chucks for filling.. oh, and don't make your cookie crumbs like sand,, yuck!! make them course,, like ground up hamburger.. oooooo that was a yucky sample to use..hahahahahahha
depending on what kind of cake i am making, i add in a little extra extract (vanilla for vanilla cake, chocolate for chocolate, etc). i did try the instant pudding and an extra egg in a cake i made for someone yesterday, but i'm not sure how it came out, as i didn't get to taste (although, i have to say, the batter was darn good! 
) so far, i haven't gotten a call that i tried to poison anyone, so i am gonna go ahead and assume the cake was good!
i've never tried the extender as i never have yogurt or sour cream on hand (i'm lactose intollerant, lol).
i think the best thing to do for moistness is to squish down your hump after it comes out of the oven. (that's a technical term, btw, 'squish down your hump.' lol). it makes the cake a bit denser and some how adds to the overall moisity of the cake.
i'm rambling, aren't i?
you are soooo right about pushing the hump down.. this makes for a thicker cake and your not cutting all that extra off.. as for sheet cakes.. i will push that hump down then i do not level them i flip the top side down on the board,, and ice from there.. yipppeeee!!
I do the extra egg and instant pudding mix but I also replace the water with buttermilk. I love the texture & taste of the cake this way--very much like a moist scratch cake. I also bake at 325 degrees.
Rae
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