I baked a birthday cake this weekend using a Duncan Hines Cake Mix and used the cake extender found in the CC recipes using extra flour, sugar, egg and sour cream. The cake seemed dryer than usual to me. Is this normal when using the cake extender, or are there opinions as to which makes the moistest cake? I have my daughter's wedding shower cake to make this weekend and I'd like to put forth by best effort. Any opinions will be appreciated.
I, personally, don't care for either of the cake mix extenders.
I feel that it makes the crumb more coarse.
I guess it's just a matter of personal preference.
What type/kind of cake recipe did you want to make for your daughter's shower?
There are many good recipes on this website.
HTH
I treid the cake extender last night on a cake and had to throw it away. It didn't cook evenly at all. I even used a flower nail. It burnt on the outsides and still not cooked in them middle. I have never had a problem with the regular DH mixes so my only guess would be the extra extender ingrediants. I guess it works for some but not all.
Wow - I used the cake mix extender this weekend to make cupcakes. I used Betty Crocker Devils Food mix and the extender with non-fat vanilla yogurt. I found the cupcakes to be more moist than usual, but I felt the extender did take away from the chocolate taste. I am in search of a great chocolate cake mix extender.
I do need to make a cake this weekend using the extender. Has anyone else had this drying out poroblem?
I've used it many times and never had a problem with it ... my cakes are moist and taste delicious 
I always use the extender and never have a problem. The cakes are moist and have a good crumb.
I only use DH, but I hear that there are differences between the cake mix brands.
As for the burning, that sounds like a temperature thing, not a mix thing.
Stephanie
For the shower cake this weekend I will need a white cake of some kind. It will be an 11X15. I'm trying Pillsbury mixes on this one. I will be making her wedding cake in January, so I'm trying out the different mixes. Any opinions or comments on how to make the cake taste special, but still be easy enough to turn out and work with?
Have you tried the bake strips? They really help get an evenly level surface. The unbaked center sounds like an oven temperature problem, maybe put an oven themometer in and see what it registers?
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