I didn't subtract anything, just added about 1/2 cup of sour cream to a store brand yellow cake mix..then thought, if 1/2 cup is good, 3/4 must be better! So I tossed in a bit more.
Then I had leftover buttercream frosting in the fridge that I re-whipped after throwing in almost a full 8 oz. pkg of cream cheese. (would've been full, had someone not gotten into it.)
What a yummy cake!
No special occasion, other than it's my treat (not the whole cake, I assure you!) for my after weigh in at TOPS tonight.
I didn't even decorate it other than the frosting cover, although I did get so very fancy and torted both 9" layers.
And, yikes, I didn't have enough frosting to do a crumb coat and a top coat, because of me getting so fancy and using the frosting on 4 layers.
But it was nice to play around just for myself.
Cake Mix Doctor cookbook has many recipes that use that addition and even a full cup to many of the recipes too. Makes for very good results! I love the addition of sour cream to my cakes---they stay so moist and have extra flavor.
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