I don't know what I'm doing wrong. 
I'm using the 8 x 8 x 2 pan and my cakes are only about an inch high! I posted a similar thread several days ago and now I am adding an extra egg, half a box of pudding, replacing the water with milk and the oil with butter, per everyone's suggestions. The oven is at 325. The cakes taste great, but they do not rise and are more like pound cake. Any more suggestions?
IMO - you are doing too much to that cake. You need to do ONE of the following and see how it works out. (and how much batter are you putting in the pan??)
1. Add an extra egg and 1/2 box of instant pudding
OR
2. Change the oil to the butter and water to the milk
I would try one of those - (I personally do the first one to my box mixes in addition to the box directions) and see how it works out.
I would stick with the milk but 86 the butter. Use oil instead. With butter AND milk there is too much dairy, which is affecting the leavening ingredients in your mix (sounds like you're using a box mix as your base, right?).
Also - you will want to make sure your oven temps are calibrated.
Quadcrew (or anyone else): I was thinking of trying the following the next time I doctor a cake:
1 box cake mix
1 - 1 1/3 cups milk
1/3 - 1/2 cups melted butter
4 eggs
1 cup flour
1 cup sugar
1 cup sour cream
1 tsp vanilla
dash salt
Do you think this will work?
When I want a cake to rise well, I separate my egg whites from the yolks. I beat the egg whites a bit and then put them in after I've mixed everything else (put the yolks in with the other ingredients). I don't beat the whites much, just enough to get some air into them. I also just beat them in with the rest when I add them. I don't try to "fold" them. It's amazing what a difference this makes.
Not sure what kind of mix you are using. Those Butter Recipe mixes don't do well with extra stuff in them.
Quadcrew: How much milk and melted butter do you recommend for the recipe I listed previously? I've seen some people use 1/2 cup butter (1 stick) while others use 1/3 cup butter because the box recipe calls for 1/3 cup oil. Hopefully the cake will rise okay if I'm adding all of those things and all those dairy items too (milk, butter, sour cream).
I use whatever the amount the box mix I am using calls for (if it says 1/3 cup oil I use 1/3 cup butter)
I should say I DO NOT use the milk - I stick with the water only. If you use the milk and butter together for some reason some folks have an issue with the cakes rising.....the rest of the recipe is the same.
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