I like duncan hines best.. It seems to rise better.. and it's more moist!!
Dawn
If you sub some of your liquid for strong coffee it adds a richness to the chocolate flavor. I swear you can't tell there is even coffee in it.
These are great ideas! I love my Hershey's Special Dark cocoa - it makes chocolate frosting so incredibly yummy, so I can only imagine how yummy it would make chocolate cake! And the coffee idea - I have a recipe somwhere for Dark Chocolate frosting and I never understood why it wanted coffee so I left it out. As much as I love chocolate, I'm normally not a chocolate cake person either, so we'll see how these turn out! Thanks!
Since the consenses is fairly evenly divided, I have decided to use the Betty Crocker mix because they already have the pudding in them. I know I can add the pudding along with extra eggs and milk, but I am already adding extra ingredients to enhance the mix. I just don't want to add too many things and throw something off, at least not without doing a test cake first. I have already done 3 test cakes which is why I decided to go with the butter cake mix. I am about test caked out on this project. Aside from that, I have just enough mixes on hand to make a 4 tiered cake. If I use one I have to run back to the store for more. ALSO (LOL) this is a family wedding cake. There are about 40 people invited. I am making a 4 tiered, double layered cake. We are going to have cake out the wahzoo! 
I can already see my hip girth expanding just thinking about it! 
If I make two extra test cakes, I'm lible to go into sugar shock 
Thank you everyone for your thoughts and input. This has been a great topic of discussion! 
Hey bodaisy -
I love your tag line - "don't worry- you'll get it together and it will be beautiful!" I had a near disaster with my first official wedding cake this weekend - it's a long story but that cake very nearly was not even done in time for the wedding - but in the end it all worked out and it turned out even better than what my original plan for the design was.
Anyway - I was wondering where you are in upstate NY? I'm originally from Syracuse, although I live in Atlanta now.
So bodaisy, do you think the BC will be good with the enhanced verison as well?
So bodaisy, do you think the BC will be good with the enhanced verison as well?
Oh yes!! It's the only recipe I use now with my bc cake mixes. It holds up really well. Now remember it turns out very dense, but moist. When I flip a cake w/out the extender it sometimes gave me a hard time, especially if i had to adjust it onto another cake but with the extender It very "pliable" I'm not sure if that's the correct wording..
Hey bodaisy -
I love your tag line - "don't worry- you'll get it together and it will be beautiful!" I had a near disaster with my first official wedding cake this weekend - it's a long story but that cake very nearly was not even done in time for the wedding - but in the end it all worked out and it turned out even better than what my original plan for the design was.
Anyway - I was wondering where you are in upstate NY? I'm originally from Syracuse, although I live in Atlanta now.
I'm near the Turning Stone Casino in Verona.
I am so grateful to everyone for their help! I am so excited to bake this cake. I can't wait to take a picture of it and share it with you all. Hopefully the end product will live up to how I have it pictured in my head.
Of course with all the feedback, I thought of another question. When using flour in the extender recipe, is it best to use all-purpose or self rising flour. I don't remember seeing that specified.
Thanks! 
Hello all, im pretty new to all of this cake stuff and I just love it here and love all the help.
I have a question after reading all of this. What is the "extender" recipe? I have gathered that it makes a firm, dense cake - which is just the thing I have been looking for.
If someone would be kind enough to explain, that would be awesome.
To this post I like the BC mixes better, they seem to work better for the character pans.
Thanks
Diana
Hello all, im pretty new to all of this cake stuff and I just love it here and love all the help.
I have a question after reading all of this. What is the "extender" recipe? I have gathered that it makes a firm, dense cake - which is just the thing I have been looking for.
If someone would be kind enough to explain, that would be awesome.
To this post I like the BC mixes better, they seem to work better for the character pans.
Here it is: It's located in the recipe section of the cc site. Good luck
Thanks
Diana
Cake Mix extender
Serves/Yields: 3 x 9" cakes
Prep. Time:
Cook Time:
Category: Cake Mix Cakes
Difficulty: Easy
I've used this for any cake flavour. The result is a terrific , moist and dense cake that is easy to frost and decorate. Tastes like scratch cakes. I get rave reviews everytime I make a cake. I've used it for other 18" or slab cake pans. All I do is make 2 mixes instead of the one. I make each mix individually and then stir them together in a large bowl prior to pouring in the pan.
Prepare cake mix as per package directions. In addition to this add,
1 egg
1 cup flour
500 ml (or 8 oz.) sour cream or yogurt (I prefer to use low fat yogurt)
1 cup white sugar
1/3 tsp. salt
1 tsp. vanilla or other suited flavouring
Bake as per pkg. directions
Nutrition Information
Fat content will vary depending on whether or not you use full fat sour cream or yogurt. I've used them all including low fat sour cream, yogurt etc.... and the results are great each and every time.
Source:
Contributed by: lilscakes on Friday, April 29. 2005 at 18:55:28
More Recipes of lilscakes
That's the same recipe that I am going to use Bodaisy! I just noticed that it had said "or yogurt". I already bought all the sour cream but got to thinking I'll bet the plain vanilla yogurt would taste good in this! What do you think? I might just have to run out and get some yogurt and find another use for the 48 oz. of sour cream in fridge 
That's the same recipe that I am going to use Bodaisy!
I just noticed that it had said "or yogurt". I already bought all the sour cream but got to thinking I'll bet the plain vanilla yogurt would taste good in this! What do you think? I might just have to run out and get some yogurt and find another use for the 48 oz. of sour cream in fridge
Honestly I haven't tried the yogurt, I don't really like the taste of yogurt. But LOOVE .... sour cream... Sorry I can't answer. But I'm sure it's better for you?? Not sure - sorry
as for the 48ounces of sour cream eat lots of baked potatoes and some tacos!! hehehe sorry those are my favorites..
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