I HAVE BEEN USING THE ENHANCED CAKE MIX RECIPES AND THE CAKES HAVE BEEN TOO MOIST. DOES ANYONE KNOW WHAT I CAN DO TOO ALTER THE RECIPE TO MAKE IT FIRMER.

THANKS,

LICIA

Does this recipe call for sour cream? If so, leave that out, that is what will make it very moist.

yes, it does call for sour cream. Thanks you have been a great help.

Or maybe try reducing the amount of sour cream needed.

I have this problem when I use Pillsbury cake mix and do the enhanced. I have better luck when enhancing using BC or DH. Pillsbury's cake are very moist even when you don't doctor them. IMHO

I agree. I prefer to use DH. I don't add sour cream.

I reduce the amount of water to 1 cup, add an extra egg, some flavoring (be it vanilla, raspberry, etc) and a box of pudding. I sift everything too.

Never have a problem with my cake being too moist. Or dry. I did have a problem once when I froze....but other than that, no issues.

I heard on another forum that DH is the only cake mix that doesn't have pudding in it. That may be the problem with it being too moist.

I've been using DH with the enhanced cake recipe for a little while now.
The only think I've started to do differently is to use 1/2 the butter. They seem to come out just perfect then.

Adding sugar to a cake mix will make it very moist too. I made a cake once that had the pudding, extra egg, sour cream and sugar and it did not make it out of the pan in one piece. It was too moist to come out. I chucked the recipe and started adding the SF pudding mix. instead of the regular. The regular pudding mix has sugar in it and then if you add more sugar.....welll....get my drift...too moist!