Add the following to a box mix to make 1 1/2 mixes.
1 cup flour
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
1/2 cup water
** I do like to use Cake flour too for this, but regular all purpose flour works just fine too.
** I just add all of the dry ingredients in with the box mix and stir it up with a whisk. You can sift this if you like, but I find the whisk works just as well and has less mess!
Prepare cake mix as per package directions. In addition to this add,
1 cup flour
250 ml (or 8 oz.) sour cream or yogurt (I prefer to use low fat yogurt)
1 cup white sugar
1/3 tsp. salt
1 tsp. vanilla or other suited flavouring
Bake as per pkg. directions
Fat content will vary depending on whether or not you use full fat sour cream or yogurt. I’ve used them all including low fat sour cream, yogurt etc…. and the results are great each and every time.
Posted: Fri Mar 03, 2006 1:55 PM
I have searched high and low to find a thread on mixing up more than one cake mix at a time for making a large quantity of cake batter at one time. I have mixed several suggestions from others and came up with this and it is wonderful. It produce a wonderful flavor with a fine crumb. I used it for a stacked 14"square, 12"round, 8"square and 6"round wedding cake that a bride wanted. It held up beautifully. I frosted my cake with Earlene Moore's cream cheese icing and it turned out great.
This cake recipe is the maximum quantity for your 5 quart mixing bowl. It mixed up perfect in my Kitchen Aid Accolade. It yielded 15 1/2 cups cake batter.
2 Duncan Hines Butter Recipe cake mixes (I guess you could use any flavor)
2 cups All Purpose Flour
1 1/2 Cups Sugar
4 Sticks Butter (I used half butter, half margarine)
2 2/3 cups water
1 box French Vanilla Pudding Mix (instant)
2 tsp Baking Powder
Cream butter and sugar together. Add eggs, mix until blended. Add cake mix, pudding, flour and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size. I had to share this because it turned our so good. I hope someone else enjoys!!
The only thing I do different is I use all butter and I use the large box of pudding instead of the small one. I also use Betty Crocker Golden vanilla instead of DH, but that's just my preference. It really taste wonderful!
I especially like pineapple yogurt with the DH pineapple supreme cake mix..to which I also add a half of a ripe banana. My customers love it!
That's what's so great about mixes..they're very forgiving..You can add almost anything to them and they still turn out good.
Sweetgrandma--what's the difference with the cake if you use half a box of pudding vs. a whole box? Does it effect flavor, texture, height?
taste and texture...at least IMHO........ I made it the first time with the whole box and the next time with only a couple of spoonfuls and I liked the second one better. It seemed lighter and more flavorful. That said...we all have different ideas of what's good....I'd try it both ways if I were you and see which you prefer.
Here's the recipe I use, exactly as printed in the Cake Mix Doctor book:
Basic Sour Cream White Cake
1 package (18.25 oz.) plain white cake mix (I use Duncan Hines)
1 cup sour cream
1/2 cup vegetable oil (I use canola)
3 large eggs
1 teaspoon pure vanilla extract (I use almond extract)
and here's my favorite chocolate recipe so far:
Darned Good Chocolate cake (from Cake Mix Doctor book, Anne Byrn)
1 pkg devil's food cake mix
1 (4 oz.) box instant chocolate pudding mix
1 cup sour cream
½ cup water
½ cup vegetable oil
4 large eggs
Chocolate chips if desired (I don't like the texture difference, so I don't add chips)
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