Thanks for that bump. Those enhanced cake recipes look good, too. Maybe I'll try that.
Thanks!
On the enhanced recipe, it states that the butter is optional. I've never tried it without the butter. Everyone that has tried the cake absolutely raved about it. I took one to work & a lot of people asked if it was a scratch cake.
I've tried the extender and I thought it was pretty good, but I kind of thought it tasted a little floury. I hate the taste of raw flour, and it was noticeable to me. I also prefer less tangy sour cream taste in a cake, so I prefer to use maybe half SC and half vanilla yogurt.
ok....maybe there's something wrong with me, but I HATED the extender recipe with the yogurt in it! You could totally taste the sourness of it in the cake. I can't imagine how the sour cream would go over. I will say, I hate cheesecake....so keep that in mind.
Also....made the IMBC for the first time today and don't care for that stuff either. It's like eating whipped butter with a tad of flavoring.
Ick.
Duuuuuude! You cannot do that to us... tell us you found a great recipe and then not post it, or at least a link to it! You are SUCH A TEASE!!
sorry for hijacking the thread, but Melvira everytime I see your signature I rotflmao... It's the best...
sorry! If you were referring to me about the recipe and holding off on it....SORRY!!!!
I didn't post it because I always go search for it when I want to use it. I don't have it memorized yet.
BUTTTTTT.....just searched for it JUST FOR YOU MELVIRA.
This is what I use....AND like!
1 cup flour
3/4 cup sugar
2/3 cup milk/water
1/2 cup oil
1 tsp. baking powder
Yup....it has no eggs added in. weird huh? All the other extenders added an egg. Anyway...I like this one.
I just tried the extender recipe last night using a butter recipe chocolate cake mix, the sour cream and substituting milk for the water, and it turned out great. For the frosting I made the imbc and flavored it with espresso. People at work were very impressed.
I personally prefer the imbc or french buttercream. Frostings made with powdered sugar are sickening sweet to my palate, guess I'd rather eat a stick of butter than a cup of sugar.
Thank you Becky... you are a true pal!!
And Idoweddingcookies... that signature line started as a threat to my DH when he was 'helping' me cook one day! I am glad I was able to make you smile... next to baking, that is my favorite thing to do... make people smile/laugh!
risaxe i have used the cake extender that you used the only thing i did was add a extra egg plus the other eggs that the cake calls for and i love it that is the only one that i have used and it works and i am going to stick with it thanks dorothy from tenn
1 cup flour
3/4 cup sugar
2/3 cup milk/water
1/2 cup oil
1 tsp. baking powder
Yup....it has no eggs added in. weird huh? All the other extenders added an egg. Anyway...I like this one.
Is this in addition to what is called for on the box? So if my box calls for 1 1/4th cup water do I do that plus the 2/3rd cup? Same with the oil?? Or is it just these items and the powder cake mix?
That is what I was wondering, too. I've never tried an extender recipe before!
Chrisite
I love the cake mix extender.. but for some reason when I make cupcakes, they dont rise as much.......
Texas and Christie.....yes.....those ingredients are in ADDITION to what is called for on the back of the box (hence the term "extender").
So, if the box says 1/3 cup oil, 3 eggs, 1 cup water.......and the extender recipe calls for 1/2 cup oil, 1 egg, and 1/2 cup water or milk;
You will be adding a total of 1/3+1/2 cups of oil, 1 1/2 cups water, 4 eggs.
Hope this helps.
sorry! If you were referring to me about the recipe and holding off on it....SORRY!!!!
I didn't post it because I always go search for it when I want to use it. I don't have it memorized yet.
BUTTTTTT.....just searched for it JUST FOR YOU MELVIRA.
This is what I use....AND like!
1 cup flour
3/4 cup sugar
2/3 cup milk/water
1/2 cup oil
1 tsp. baking powder
Yup....it has no eggs added in. weird huh? All the other extenders added an egg. Anyway...I like this one.
This is the one I use too! It is awesome! The only thing I do differently is to use 1/2 cups of softened butter instead of the oil. And I use the whole milk.
Can you use any flavor cake mix with this recipe?
Yes you can. just follow the directions on the box and add the extra ingredients. I find it takes longer to bake than the standard times. Like 10 or 15 minutes extra.
I used the extender recipe last week for the first time and it was great. I realized after baking my second batch that I had used the 6oz vanilla yogurt not the 8oz and it worked just fine.
My DH does not like cake with icing. But he loved the extender recipe, he specifically asked what I had done because he though it was great.
I also kind of took a hint from a book I had borrowed from the library. How to bake from Scrach in 1/2 the time. It says to use aluminiun pans and to bake at 400 instead of 350. I find my cakes hardly dome and they come out about 10 minutes earlier. It's really cool. Has anyone else tried this?
Good Luck with the extender recipe.
Thanks rlsaxe and merissa. I NEVER have sour cream on hand, and if I do it's half used or old 
so thank you for an extender recipe that doesn't use it!!! I tried it tonight, overcooked it a bit I am afraid, but hopefully it won't be too dry. I used the 1/2 cup of butter instead of oil also, because I love the taste of butter in my cakes. Thanks again.
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