Betty Croker Chocolate Cake

Decorating By solascakes Updated 14 Nov 2008 , 3:24pm by solascakes

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solascakes Posted 14 Nov 2008 , 12:31pm
post #1 of 4

Hello all, i need to make a chocolate cake for a client asap,please how do i make the box mix taste like scratch or how do i make it more moist and dense. Thanks.

3 replies
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Tracy71 Posted 14 Nov 2008 , 1:34pm
post #2 of 4

Add 1 box of instant chocolate pudding mix and an extra egg to the recipe and it will taste like you made it from scratch and it will be one of the moistest cakes you've ever eaten. If you are at high altitude though, you still need to add the extra flour in.

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kakeladi Posted 14 Nov 2008 , 1:49pm
post #3 of 4

This is the perfect recipe for your needs:
The *original* WASC cake recipe by kakeladi
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 or 5 to mix the batter.
1 box cake mix (I prefere Betty Crocker) *see notes at end
1 cup flour
1 cup granulated sugar
generous dash of salt

1 cup sour cream
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire wisk, but optional. In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
Pour into prepared pans * and bake as usual.

*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk, cream or even juice for the liquid.

Most of the time I forget to add the salticon_smile.gif
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR two 8" or three 6" round; or a 12" round; and other combinations of pans.
I prefere to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. Use your nose - if you smell it most likely it is done. If cake has pulled away from sides it is overbaked After cooling, the top might be a bit sticky.
The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring

A "Part" is any measure be it teaspoon; tablespoon; cup or quart. Since I made many wedding cakes I usually mixed it up by the cup about once a monthicon_smile.gif

Some people have told me they use yogurt instead of sour cream....I never tried that.
And that's right.......there is NO oil/butter/margerine used in this recipe.

Happy baking to you!
Lynne (kakeladi)

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solascakes Posted 14 Nov 2008 , 3:24pm
post #4 of 4

Thank you both so much,thank you.

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