can I use the cake extender recipe on a homemade cake? I was thinking about using it on the back of the hershey cocoa can cake recipe that I love so much. I need it to fit in an 11 x 17 jelly roll pan. I need to make a cake for my 17 y.o. son's b-day! HELP!
TIA for any advice! 
My brain can't take it all right now! AAAAAAHH..17! and a License to Drive!
this is the extender recipe I was going to use.
Thank YOU!
luv,
Laura
Cake Mix extender
Serves/Yields: 3 x 9" cakes
Prep. Time:
Cook Time:
Category: Cake Mix Cakes
Difficulty: Easy
I've used this for any cake flavour. The result is a terrific , moist and dense cake that is easy to frost and decorate. Tastes like scratch cakes. I get rave reviews everytime I make a cake. I've used it for other 18" or slab cake pans. All I do is make 2 mixes instead of the one. I make each mix individually and then stir them together in a large bowl prior to pouring in the pan.
Prepare cake mix as per package directions. In addition to this add,
1 egg
1 cup flour
250 ml (or 8 oz.) sour cream or yogurt (I prefer to use low fat yogurt)
1 cup white sugar
1/3 tsp. salt
1 tsp. vanilla or other suited flavouring
Bake as per pkg. directions
Nutrition Information
Fat content will vary depending on whether or not you use full fat sour cream or yogurt. I've used them all including low fat sour cream, yogurt etc.... and the results are great each and every time.
Source:
Contributed by: lilscakes on Friday, April 29. 2005 at 18:55:28
Should I stay off the road? J/K
Scratch recipes generally don't take kindly to alterations. For this reason, I personally wouldn't attempt adding the extender. I use the Hershey's recipe for all my chocolate cakes - so good! Can you make double and use the rest for cupcakes or a 6" round? I've doubled this recipe many times with no problems.
I went ahead & tried it & it worked fine! I added a bit more cocoa to keep it nice & chocolately. I used a pin in the center like I had read on here & I made the flatest cake ever! Thanks so much! The only thing I will do different is put the pin under the parchment. Thanks everybody! I'll post a pic when i'm done decorating it. I'm making a driver's license cake with an edible image. Wish me luck!
Laura
p.s. that's good to know the recipe can be doubled too. Sometimes recipes go wonky when doubled. TY!
Thanks for that information. I had read in other forums, long before I found CC, that extender was used not only to extend the volume of cake batter, but also to make it taste more like scratch.
Now, at least we know it will work on that recipe. On to the next flavor!
Theresa 
I am intrigued by the pin too....
Can somebody help out and point us to the link where it is stated?
Thanks
I think what was meant by using a pin is a flower nail. I think it works by drawing more heat into the middle of the cake, so the middle and sides cook at the same rate and the result is a flatter cake (usually the sides cook quicker, which is why you get a hump in the centre of the cake). There are lots of post on this, do a search for 'flower nail' and I'm sure there are posts there that can explain it better!
HTH
Kelly
I use the flower nail and put it under the parchment too. That way if you are dumping your cake out onto a board the nail does not dig into the cake. I use it even when I do 9 inch rounds too.
For those that don't know of the flower nail you spray it really well and put it in the center of your cake pan. The nail since it is metal heats up too and distributes the heat more evenly over the center of the cake.
I didnt mean to cause confusion saying pin. I meant nail! I read on here somewhere someone using a screw and it worked too! Do grease/flour it well. and be careful when you go to flip the cake over. This is a great tip that i will use from now on. I want to try it on my banana bread too.
Thanks for clarifying the info for us.
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