I am making a B-day cake for a friend who wants a "yellow" cake. I decided that I am not making this from scratch & would like to use a mix, but want to hopefully make it better by doctoring it somehow. I don't have the cake mix doctor book.... does anyone have any recipes that they can share, keeping the "yellow cake" taste?? I hope that this rambling post makes sense.....

~Katie

I am new to this site and it is great. I was looking for something like that the other day and ran across the super enhanced formula for cake recipes on this site. It is great. I took a lemon cake mix and used it but you can use any. try it. I baked it last night and it taste good.

Tilisha

Try adding a tub of store-bought icing to the mix. Any flavor you like. Don't change any of the other ingredients. The cake will be slightly heavier, but supermoist with great flavor!

I use something similiar to the Super enhanced cake recipe here but it's called white almond sour cream cake extender. I have used it on chocolate cake, cherry chip, and on white. It works on all of them and I think the super enhanced cake recipe would too. (they are very similiar) With the white cake you use only egg whites and with other flavors I left out the almond extract...

: )

Let me just say that the cherry chip one I made like this is now my all time favorite cake. It was sooo good!

I use the "Cake mix extender" that is in the recipe section. I love it! I've used in with many flavors and always comes out good.
Judy

I think the cake mix extender recipe from this site might just be the most useful piece of information I have gained since doing cakes. I love it. It gives mixes a great taste and texture. I use it every time I make a cake even with my scratch cakes. Sometimes I might have more batter than I need when I do this so I'll make some cupcakes or a small loaf pan cake and freeze it. These are great for if you want to make cake balls or if you need to carve a cake for the top of another cake or something.