Does Anyone Just Use The Mix W/o Doctoring It Up?
Decorating By Princess3 Updated 25 Sep 2006 , 9:50pm by Princess3
If I use only the mix I will still change the way I do it. I will change the water to milk and the oil to butter and add four eggs. Or I will just put in one cup of water, 1 Tlb oil and four eggs. Depends on what I'm making the cake for.
I never make a cake mix like the box says anymore though.
Joanne
I never doctored before I found CC, but now I would never think of NOT doctoring. 
I always add:
a box of pudding
an extra egg yolk
a stick of butter in place of oil
milk in place of water
I sometimes add:
flavored creamer in place of part of the milk
applesauce in place of the butter (if I need a lower fat version)
coffee in place of part of the milk (mocha flavor)
flavored liquors (Chambord, Franjelico, Kahlua) to change up the flavor
That's about it. For the cake anyway. I am always trying new flavors in my buttercream!
I do princess.....I use it just like the box says to mix it. I do though combine a reg mix with a pound cake mix for cakes I need to carve or stack.......but I mix them exactly how they say to.....I dont add extras...Im always afraid of screwing it up!
Sometimes I doctor the mix to see the outcome (I do find more flavor in doctored mixes...with instant pudding added etc.)
Today I made a yellow butter cake (Betty Crocker). I substituted skim milk for the water and added 2 TBSP of vanilla/carmel creamer (because I had it).
Like a previous poster, I do this as a hobby and give away the cakes so I don't always want to incur the costs of all the additional ingredients.
Sometimes I just use cake mix and 12 oz of a diet soda (fewer calories and less expensive, than always using eggs and oil).
The undoctored cake mixes are just as good as the doctored versions IMO. Sometimes more flavour in the doctored versions but that depends on the cake mix and what was added.
I've done it once before. It replaces the oil. The cake I made was really moist the first day. But dried out fast. It also didn't rise nearly as much. It's great if you want a treat without all the fat.
Thanks guys! When I make a cake for an order, and do not get to sample it myself before delivering it, it always makes me nervous that it may taste too plain, so that is why I was wandering. I like a fresh moist cake(who doesn't though!--naah, I want a dry cake!) So I will try some of these ideas. I am afraid of messing them up though. I typically use duncan hines. I would like to try all the different ideas but it gets to be so expensive doing it to "test" it, therefore I like to know what others have found to be there favorite!!!
Yes, I only use the cake mix. Been doing it for 34 years. No need to start changing it now!
Thanks guys! When I make a cake for an order, and do not get to sample it myself before delivering it, it always makes me nervous that it may taste too plain, so that is why I was wandering. I like a fresh moist cake(who doesn't though!--naah, I want a dry cake!) So I will try some of these ideas. I am afraid of messing them up though. I typically use duncan hines. I would like to try all the different ideas but it gets to be so expensive doing it to "test" it, therefore I like to know what others have found to be there favorite!!!
2 hints for you:
1) check out www.cakemixdoctor.com
2) when you bake your cakes, hold enough batter to make a cupcake (not a problem when you add ingredients "doctoring"). Then you have a sample for taste test.
I also only using the boxed mix, no doctoring. I always get compliments on how moist my cakes are.
i always add to mine...
1 c sugar
1 c flour AP
1 tsp vanilla or other
1 c sour cream
1 egg
1 tsp salt
i have had people tell me that it is the best cake that they have ever had, and i love the way that the cake stays moist but still holds up to stacking and decorating.
Yes, I only use the cake mix. Been doing it for 34 years. No need to start changing it now!
I'm with you! Been doing this 25 years ..... just use the mix. People who don't like cake will create a stampede for my cakes (their words not mine .... that's how it's been described to me from those who get their cakes from me).
I think it's like I mentioned in another thread re: cookies. When people ask for my oatmeal cookie recipe, I shrug and tell them "It's on the box". They swear I'm lying because theirs doesn't come out the same. It's not just the cake .... it's the icing, the talent, the decoration, and even the service(s) provided.
I believe that what makes our baking "special" is (as cheesy as it sounds) the love and passion that goes into it. So whatever you use, whatever version, whatever recipe, as long as you are putting your heart and soul into it, it's gonna be great!
I use just cake mix.
I think it's like I mentioned in another thread re: cookies. When people ask for my oatmeal cookie recipe, I shrug and tell them "It's on the box". They swear I'm lying because theirs doesn't come out the same. It's not just the cake .... it's the icing, the talent, the decoration, and even the service(s) provided.
My MIL and I use the same oatmeal cookie recipe but my FIL asks for mine. 
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