This is great! a member in the forum was looking for something that taste like a boxed mix. Also people are always asking for variations to recipes. Thank you for listening to members and offering us so many things.
Great post, thanks. I usually use butter in my cakes, could you substitute here? and would it be on an equal ratio?
hi! is it possible to use butter instead of shortening?
2ManyHobbies, if you measure in cups, it will be the same volume, butter and shortening.
Thanks for the instruction. I like making cakes from scratch, but prefer the light texture of boxed cake mix.
If you wanted to use this in an extended cake recipe, would you measure the dry ingredients to equal a box and use that?
I use the durable doctored cake mix recipe for my cakes. It includes using pudding mix and sour cream with a cake mix to make it sturdier. Could I add the pudding mix and sour cream to this recipe to get it the same?
I plan to try this recipe, dry ingredients only, with the WASC recipe, today. Hoping that it is just what I'm looking for to replace the damaging change in the recipe that the box mixes have done to my baking and decorating. Thanks for the post Anonymous...Fran
I want to try this, but will try to add some sour cream maybe 1/4 or 1/2 cup? Has anyone done that to this recipe?