I have read a couple of the forums and have seen some say that they "doctor up" some of the box cake mixes. I only use box cake myself and was wondering how and why they do this. The only reason why I can think of is to maybe have a stronger cake that could hold up to some of the decorating. Any suggestions would be great.
The extended or doctored cake mix does just that, extends it out, lets you change the texture and flavor of the boxed cake without losing the moistness. Try the WASC (white almond sour cream) cake in the recipes, you will see the amazing difference. You lose that "boxed" cake mix taste as well this way.
thanks, I will have to try that on my next cake.
i use the WASC formula as an extender too. i also think it makes a sturdier cake than the box mix alone. with just a box mix cake, i fret when handling it because i'm afraid it'll crack or split. with a WASC it can handle more abuse. it's not as fluffy and delicate, but it has a nice fine crumb and is still moist.