I've tried the cake mix extender to my cake mix and it's not high enough. I want a tall cake with volume using my 13 x 9 cake pan.
This is what I used..
One cake mix and all the ingredients it called for + an instant pudding,
I also used:
1 c. of flour
1 c. of sour cream
1 c. of sugar
Has anyone used this plus any baking powder or baking soda?
I know there's another cake mix extender that doe NOT have sour cream, but it does have baking powder. Any advice?
Switch to self rising flour and see if you like that better. Now I don't add the pudding though so...but I like mine with the self rising.
According to Wilton, a 13x9x2 pan requires 7 cups of batter. A 13x9x3 pan requires 11-1/2 cups of batter.
Wilton 2 & 3" party cake preparation and servings charts:
A half recipe of the WASC cake (using DH white cake mix) yields a tad over 7 cups of batter. (A full recipes makes a tad over 14 cups of batter.)
Expanded flavors version of WASC cake:
If you wish to overfill your pans, you'll need to make another batch of your recipe...
Using a box of instant pudding in addition to all the ingredients you listed might lead to your cake falling upon cooling (too much sugar).
Handy cake trouble shooting charts:
Then dble the recipe, and put more batter in the pan.