I've heard of people adding things, like pudding, to a cake mix to make it moist. So how do I do it? do you add the dry instant mix or do you make pudding & add it in?

http://cakecentral.com/cake_recipe-7445-The-Original-WASC-cake-recipe.html

This is for a white almond sour cream cake... it lists several alternative things, like using sour cream, yogurt, etc. I've never used pudding, but this may give you a basis to go by.

I made a strawberry cake using this recipe, by adding strawberries and cream yogurt instead of sourcream, adding strawberry flavoring as opposed to almond, and adding 6 tablespoons of strawberry preserves. It was the most moist cake I've ever made....

HTH

This is a great resource, but good luck getting through all those posts!

http://cakecentral.com/cake-decorating-ftopict-614554-gourmet.html+flavors

I should add that if you click on the link to Macsmom's signature, there's a good number of recipes there. You'd prepare them all the same way as the original WASC, that's why there are no directions.

Doctored cake mix
1 cake mix, any flavor
1 pkg instant pudding, compatible flavor
4 eggs
1/3 C oil
1 C water
1 tsp flavoring, compatible with cake and pudding
Bake at 350*

I use the WASC recipe from Kakeladi and Rebecca Sutterby.

For the pudding, I throw the dry instant pudding into the mix. I also use yogurt and sour cream and coffee creamers. For the chocolate WASC i just made I used chocolate Whips yogurt, and a package of chocolate instant pudding along with the sour cream. (1/2 the sour cream that the recipe calls for when I used the yogurt)

MacsMom was hugely helpful with ideas and how to put some funky flavors together.

Do you mean brand? Or type, white, yellow or chocolate?

By brand I use Betty Crocker or Pilsbury and I have only used the white cake mix or chocolate fudge.

And I prefer Duncan Hines cake mixes. I think I've tried most of their flavors, and many Jell-o instant pudding flavors in the doctored cake mix recipe

When I do this, I add one small box of pudding per box mix and substitute the water for milk adding extra for the pudding.

I like using the Pillsbury mixes with the pudding already in them. Not only are the mixes less expensive than DH, I don't have to buy a box of pudding. I find they're a little sturdier for carving & stacking than DH.

Here's the enhancement I followed for a Chocolate cake I just made tonight:

1 cake mix (I like a dark choc mix)
1 cup flour
1 cup sugar
generous dash of salt
*Whisk dry ingredients together before adding liquids

1 1/3 cup cooled strong coffee (I used 1 1/3 cup hot water w/2 tsp of instant coffee added)
3 eggs
1 cup sour cream
1/2 cup (1 stick) melted butter

Mix together on low for 2 minutes. Bake at 325 degrees (less "doming" this way) until done...time will vary depending on how deep you fill your pans. Start with the time recommended on the box & check for doneness.

The coffee is key to bringing out the chocolate flavor. You can also find this in the recipe section of the website...that's where I got it from!

The WASC recipe in that section is my favorite...I get rave reviews all the time!

the doctored recipe above works for all kinds of flavors of pudding mixes. My favorite is white cake with lemon pudding mixed in. I also use milk instead of water. The batter is very thick and a little rubbery but the cake comes out very tender (and a little too soft, cake requires chilling for decorating). NOBODY has ever noticed when I've gone the quick route with a box cake and this recipe. I do perfer it more for cupcakes as it makes such a soft cake.

i only buy duncan hines super moist, and the french vanilla is wonderful

I love DH French Vanilla with Whimsical Bakehouse or Hershey's Chocolate Frosting.

I add 1 box of pudding (dry) to every box mix I use and do not add any extra liquid. The liquid already called for is enough and my cakes are always very moist.

I know I sound dumb, but what does WASC mean?

WASC = white almond sour cream

There are several recipes on here for it.

I add a box of pudding (dry) and an extra egg to my cake mixes. I also add a couple of drops of Lorann Oils in the flavor I am making to help enhance it. I use DH banana cake with banana pudding and banana Lorann Oil. It tastes really yummy and gives it more of a fruity banana flavor rather than the banana nut bread flavor that it has.

Thanks for your quick reply cakemaker 30! I will definitely use your tips for the cake. They sound wonderful!