Texas and Christie.....yes.....those ingredients are in ADDITION to what is called for on the back of the box (hence the term "extender").
I understand what an extender is and have used the one on here. But the ones I have see did not have additional water or oil, so that is where the confussion came in for me.
Thanks for clearing it up.
Merissa,
About how many cups of batter does this produce?
Thanks!
About 7-8 cups
Sometime if I want a little more than that, I will just add another cake mix plus the ingredients called for on the box (no extender)
So if I am confusing 
:
2 cake mixes (plus their ingredients) and 1 extender recipe. I think I get about 12 cups from that.
I have even done 2 complete extender recipes, but my kitchen aid bowl is barely big enough!
Sorry if I sounded like I was talking down to you. NOt my intent.
I was tired and moody last night when I replied. 
Sorry!
I just wanted to check and make sure that it included all things on the box too.
OMG... I am an idiot!
I tried that extender recipe from Becky just now... used my regular doctoring method then added her ingredients on top of that. (By the way, my recipe makes a scant 6 cups and with hers added it makes a full 8! Woo-hoo!) Anyway, I am being very careful about how I measure, etc. get it all in there and start mixing... it looks like dough! I am thinking, ok, I can drop by spoonfuls and bake this as cherry chip cookies, but I cannot spread it in a pan and make it into a cake! I tell myself not to freak out, I look again at her ingredients and go through in my mind what I've done to be sure I didn't miss something. Nope, I very carefully measured it all out. So... what to do? Ok, I will try adding more liquid. Where is that measuring glass? Um... looking around. Aha! There it is, on the table... with... the measured out water... still in it. Dum dee dum *calmly pouring water into bowl like nothing is wrong* Restarted mixer and it looked beautiful! It is baking right now, but the batter tasted great. I am hoping it will rise a little higher than the pan so I HAVE to cut a little off to taste it. I meant to make one small cupcake (always do this when using new recipes so I can insure it's good) but was obviously flustered by my earlier mistake, so forgot. Anyway, I will let you guys know how it goes!! So far, it looks wonderful!
omg Mel, you had me all nervous wondering what was wrong with the recipe that it would turn out like dough!
So funny. I do stuff like that ALLLLLLLLL the time.
It's one of the hazards of being a mom, I think! (Children suck the memory out of yoru brain!)
I love the extender recipe but I always add fruit juice or 1/2 coffee creamer & 1/2 water. I never put all water & I like yogurt in it. I also love the White sour cream almond cake. It is wonderful. There are some others I want to try too. Let me know Mel if you use the enhanced one, what it is like.
Well, I just finished decorating the cakes and darn it anyway, I had to trim off some of it! 
It was good, although a bit drier than my non-extended cakes, but that may be because the part I trimmed off and sampled was the edge of the cake, that part is always a litte drier anyway. The taste was good, it didn't taste floury like I have had before. If you need an extender, I recommend trying this one. It's good. Thanks Becky!!
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