How , why, and what would I use this for? Do you guys use this in all of your recipes? Just some? I know nothing about this and would love to get some info as I've seen this referred to several times on the forums. Thanks ahead of time!!! 
Instead of mixing another box of mix, I sometimes use the extender because I need a little less than another entire box mix to fill the pan .... you could always bake a small pan with the remainder though and use it for cake bites or freeze it for a sample cake if you wanted to .... I like the extender and the enhanced cake formula too .. both have worked well for me 
So it just makes your batter go a little farther? Like say to make your original cake taller? I know these are silly questions but I'm still so new and have aLOT to learn!! thanks
As far as the more dense texture goes...that is good for stacking and sculpting? Thanks so much guys for answering all my endless questions!!!
A cake being more dense is better for stacking, sculpting, cutting, etc. Using a cake extender is kind of just a middle ground between a box mix that's obvious is a box mix, and a scratch cake that some people may not be used to and can end up not liking.
Ok...I'm new here and a little confused. By Cake Extender do you guys mean that you just add a box of pudding and an extra egg to a box of cake mix?
There is a recipe in the cc recipes for a cake extender. It explains it a little at the top. There are a few more ingr than pudding and egg and it is supposed to make your box mix taste more from scratch. I haven't tried it yet though. Maybe this week.
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