How Do You Make Your Cake Mix
Decorating By ShelbysYummys Updated 24 Oct 2005 , 5:51pm by GinaJuarez
I was talking with a girl today that knew I was into cake decorating. She told me some tips that she just learned. Fortunately I knew them all! 
. except One thing. She told me a lady taught her when she is making her cake not to follow the instruction on the box> She prepares her cake with Only 2 eggs more water and less oil. I was wondering do you guys follow the instructions?? Do you do this or something similiar??
I have never had a problem with my cake mix!! I get compliments all the time. People even ask if it's box or scratch. Unfortunately, I can't tell a lie.
I would love to hear what you do!!
Michelle 
I follow the recipe on the box unless I am using a recipe from the Cake Mix Doctor book. I would think if you cut down on the oil, it would be dry. And when I look at most of the doctored recipes, they all call for 3-4 eggs. I personally would rather have a more moist cake.
I use the box directions myself.. again no complaints and a moist cake to boot.
I have 2 standard ways I make cakes, either a chocolate cake or a white based (that I add different flavors of pudding or flaving too). I modify both of those but bake according to the box.
If anything, I could see adding the extra eggs, which I used to do, but I can't imagine cutting back on the oil. Most boxes call for 1/3 to 1/2 c. anyway, that's not that much. But like Mac said, I would think the cake would not be as moist.
Everyone has their own ways of doctoring mixes and they are all good probably! To each his own!
I follow the box directions. I too, only change it if I am using the Cake Doctor.
Most of the time follow the box directions to, but sometimes i make my white cake using 2 egg whites and 1 whole egg.no complaints here.
I always use either vanilla instant pudding or chocolate for chocolate cake and milk instead of water. I use the amount of eggs and oil the box calls for. Sometimes with a white cake I use a tsp. of butter extract.
I add a box of pudding and use 4 eggs instead of 3,
one cup of water and 1/2 cup of oil. This is the recipe my cake decorating instructor gave me and it works really well. Makes a dense, moist cake.
Plus depending on what I'm doing, I often use the cake mix extender recipe on this site. It is great for larger pans that need more than one cake mix, but not 2. Hope this helps.
I've heard of using apple sauce instead of oil, but have never tried it. Maybe that's what she was thinking??? 
cindy6250--
Where did you find the extender recipe? I've looked and don't see it. TIA--Pam
Hi Pam!! Here is the link for the Cake Mix Extender....I really like it!! Let me know what you think when you try it. I wanted to thank you for the nice compliment on my avatar. I thought this guy was a hoot when I saw him!!
Hugs, ~Denise
http://www.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html
I always replace the water with milk or buttermilk. Sometimes I replace the oil with butter and increase it just a tiny bit. 3 eggs always. I think 4 makes the cake too moist and eggy (I'm using farm eggs though and they're stronger tasting). I'll add a box of pudding and/or sour cream if I'm carving the cake or making a 3D cake.
I usually just follow the instructions on the box, with addition of 1 egg and a box of pudding. I love the way that taste.
My sister told me her roommate's mom (sounds like the beginning of an urban legend to me 
) would substitute the water for 7up and add a scoop of vanilla ice cream to it. My sister swears that this cake is so moist that you can leave it on the counter for days without it drying out. I made it last weekend, and it was way too delicate for me. Turned it out on the cooling rack, it was fine. But moving it from the rack top the board it broke apart. I guess I am just used to being able to sling them about like I can with the pudding recipe 
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