well ,I think box mix are cheaper.every thing else is the same if you use good quality ingredents .The thing I have noticed in my cakes is that I use more butter in scratch recipes then in box mixes.Price for butter has raiseda lot and comparatively flour and eggs have not changed that much.
If you use the cake doctor book your boxed cakes really do come out tasting better than scratch. I get .88 cent boxes of golden vanilla at wal-mart. Add 4 eggs, 1/2 cup sugar, 1/2 cup water, 1/2 cup oil and 1 tsp. vanilla and either 1 tsp butter flavoring or almond flavoring. It is unbelievable. I have had at least 100 people tell me it was the best cake they have ever eaten in their life. Many of which won't eat any other cake now. Cook two 8' layers for exactly 30 minutes at 325 or they will get overdone. Very moist!! Very flavorful and very quick and easy.
..... and comparatively flour and eggs have not changed that much.
In reviewing my pricing spreadsheet, I noticed that less than 6 months ago, I was paying 6 cents an egg and now they are up to 12 cents an egg ..... with a prediction of a 20% increase coming down the road.
Yep Indydebi, it's the same here in Australia, I've noticed that the cost of eggs has been a significant change. My basic mix that I use has gone up in price by $1.50 since I started pricing all my ingredients.
srmaxwell I just happen to have a box of walmart cake mix, i wanted to try your receipe. Do you do the same for the chocolate?
Thanks
Yes you can do the same for the chocolate. I really good EASY chocolate cake though is to take
1. triple chocolate fudge cake mix
add 1 cup plus a dash of milk
1/2 cup of oil
2 tsp. vanilla
a palm full of chocolate chips
3 eggs
2. if you can't find that mx, use the regular chocolate mix and do the same as the above but add 1.5 tablespoons of cocoa
cook less than the 30minutes because the chocolate cooks faster and will dry out. I set my timer for 24 minutes and start checking it. As soon as you can bump the pan and the center doesn't wiggle, take it out. If you take it out too soon it will just be like one of those molten cakes with a small center of hot melted chocolate which is yummy too if served right away with some ice cream. The chips sometimes want to congregate at the bottom of your mixing bowl so when you are filling your cake pans, make sure to scrape them up and stir them around so you get an even distribution. They are like little pieces of soft chocolate heaven in the cake!
Yes you can do the same for the chocolate. I really good EASY chocolate cake though is to take
1. triple chocolate fudge cake mix
add 1 cup plus a dash of milk
1/2 cup of oil
2 tsp. vanilla
a palm full of chocolate chips
3 eggs
2. if you can't find that mx, use the regular chocolate mix and do the same as the above but add 1.5 tablespoons of cocoa
cook less than the 30minutes because the chocolate cooks faster and will dry out. I set my timer for 24 minutes and start checking it. As soon as you can bump the pan and the center doesn't wiggle, take it out. If you take it out too soon it will just be like one of those molten cakes with a small center of hot melted chocolate which is yummy too if served right away with some ice cream. The chips sometimes want to congregate at the bottom of your mixing bowl so when you are filling your cake pans, make sure to scrape them up and stir them around so you get an even distribution. They are like little pieces of soft chocolate heaven in the cake!
srmaxwell....thanks for sharing your box mix tips! I've gotta try this one! One tip I can add is to coat the chocolate chips with flour first, then add them to the batter! The flour keeps them suspended in the mix while baking! I have to run to WalMart this afternoon anyway and am going to try this recipe! Thanks, again!
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