I have been reading all the posts about doctoring up boxed cake mixes. What are you using to doctor them up with? Maybe my creative side is lacking, but I can't think of anything to add to make them taste better.

There's a great set of cook books called "The Cake Mix Doctor". You can also do a search here and enter "cake mix enhancers" or the such and it should pull up some great recipes that start with cake mixes. Hope that helps!

with yellow cake, I have added orange juice, pineapple juice , and polar springs orange water. I have also added nutmeg, Cinnamon, cloves to white cake mix. I make my own vanilla extract and I always use that in everything that I make sweet related. and I like coffee in my chocolate cake.

Here are 3 popular ones from CC:

WASC: http://forum.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

Enhanced cake: http://forum.cakecentral.com/cake_recipe-1599-Enhanced-Cake-Formula.html

Super Enhanced cake: http://forum.cakecentral.com/cake_recipe-1953-Super-Enhanced-Cake-Formula.html

LauraS......do you use vodka or rum or ......??? as your base for extracts? I've looked up recipes on the web, but I just don't know which one is better or why. Thanks for any help you can provide!!!

I buy grade b vanilla beans on line and a gallon jug of vodka, I take about a cup out, I split the bean and scape them putting the pulp in the bottle of vodka and then i put the beans in, around 1/4 pound to a 1/2 pound. I shake well, then i put in our liquor cabinet, i shake the bottle every other day or so, i am not perfect about it and after around eight weeks i have the best vanilla extract i have ever had. I know allot of websites add sugar and such, but what ever i am adding it to already has sugar, it really does not need it.
I made this last year, I got amber colored bottle off the Internet and made labels and gave it out for Christmas, and i have had calls asking for more. I think I am going to do it again this year.

Laura, I'm intrigued now about your vanilla extract. I have found 3 different grade B beans: Bourbon, Madagascar and Tahitian, what do you use? I'm going to make some!
Thanks

ok, this is going to be horrible either Madagascar and Tahitian, what ever i can get a better price on, there is someone on ebay that i use, am I allowed to post there name here?

For a 16 oz bottle last weekend I paid 15.99, I used it all ( OK, I really really like vanilla extract ), OK, i ran out of my own, it is stilling being worked on. for a gallon it cost me roughly $26. huge huge difference and when i get around half way though the bottle i add more vodka ( I buy a better grade of vodka the second time around). i can add more vodka maybe twice before i have to by more beans.

to doctor up my cakes, I 1st always use milk instead of the water and butter instead of the oil...BUT, I have gotten the best feedback when I use some flavored liquers in place of some of the liquid. Mostly I'll use things like creme de cacao, irish cream, amaretto or tia maria, but I'm sure there are lots of other things you can try. Some people on CC have mentioned using flavored coffee creamers, but they are so sweet that I think it'll make the cake too sweet if too much is added. I also like to make a glaze with the liquers to thinly ice the cake, it tastes sooooooooooooooo good! (just don't judge the taste by licking the spoon, cause it'll knock your socks off if it's straight up!)

lol, i have to try you icings, you just add the liquor to the powered sugar?

yup, just until it's liquid enough to drizzle over the cake (without soaking in) I never really measured. The last 2 times I made a cake like that, everyone had 2nds, and then 3rds!

I use whipped salad dressing instead of oil and I mix them with the whippers instead of beaters=no one can tell the difference!!

LaruaS.....thank you so much! I started my own batch about 7 weeks ago.....just a small jar of vodka with 1-1/2 Tahitian vanilla bean. I used potato grain vodka, as this seems to enhance flavors (per my DH, who likes a martini with his friend once a month or so). So far, I've only been able to find potato vodka at Trader Joe's. I was fortunate enough to go to Tahiti in April, so I brought some beans back with me. They are THE BEST!! Thanks for your help!

sounds good, I am not a huge vodka drinker, i have only every tried one potato vodka and that was vampire vodka, i know it is from England and is hard as heck to find. I would love to try the vanilla extract with that.

How much liquer do you use with the powdered sugar? Do you coat the entire cake and would any brand work of irish creme? I'm making a chocolate cake for a bridal shower. Does it just enhance the flavor of the chocolate and is it ok with butter cream? Thanks. My first bridal shower cake! I appreciate any ?'s you can answer!!

I made a cake last weekend that my DH said was the best cake he had ever had. It was just a Pillsbury strawberry cake mix and I added one package of instant cheesecake pudding mix and an extra egg. It was very very yummy and so moist. I have also been experimenting with the liquid coffee creamers for extra flavor.

Well I'm going to have to try some of this...Can't wait to get the vodca thing down. I go through lots of vannilla myself. And the liquer in the icing and cake?!?!?!?! wow can't wait

I "docter" my cake mixes (I only use DH) with one pack of dream whip, one pack cook and serve pudding, one cup water, 1/4 cup oil, and 4 large eggs. Not only does this make the cake taste great(people say best cake they ever had)!!!!

what do you normally put on top? fondant or something else?? thanks!

I love the making your own vanilla idea! I will have to try it!