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Topic Title: Does anyone add an extra egg and butter to store bought cake mixes?
Created On Thursday July 23, 2009 11:47 AM
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uofmmom08
Posts: 76
Posted: Thursday July 23, 2009 11:47 AM

Hi!

Does anyone add an extra egg and softened butter to their store bought cake mixes? If you add butter what is the ratio for butter and oil? 1/2 stick and 1/3 cup?

Thanks!
 
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mom2abc
Posts: 4
Posted: Thursday July 23, 2009 12:19 PM

I have only added extra eggs and a package of instant pudding. The eggs make the cake more dense.
 
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Jeanne G
Posts: 17115
Posted: Thursday July 23, 2009 12:33 PM

No, I don't substitute butter. If I want to use butter I buy a mix based on adding butter. I generally prefer the texture of the oil-based cakes. (Personal preference, obviously.)

When I want a somewhat more dense, sturdy cake I use the very-old very-standard "pound cake variation" which is to add 1 4-serving size pudding mix (dry), add one extra egg, and increase the oil a little if the mix calls for less than 1/2 cup of oil.
 
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uofmmom08
Posts: 76
Posted: Thursday July 23, 2009 12:46 PM

Thank you!

I currently use Duncan Hines mixes and will just follow the usual directions.

Off to bake!
 
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N8sMom96
Posts: 2281
Posted: Thursday July 23, 2009 1:03 PM

I do not add anything, but bake it at 325 instead of 350 like the box calls for and the same amount of time. Your cake will be very moist.
 
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mmumsie
Posts: 15825
Posted: Thursday July 23, 2009 3:14 PM

DH has improved their formula years ago for the home cake baker and decorator. No need to add anything extra.
 
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Jeanne G
Posts: 17115
Posted: Thursday July 23, 2009 3:34 PM

That is true of Pillsbury and Betty Crocker, too, mmumsie. A half-century or so ago, when my friends and I "doctored" a cake mix it was to fix some flaw -- to make them well.

Cake mixes all on their own make perfectly "well" cakes these days. No need to overcome a cardboardy taste or mask the coconut oil flavor, etc. And certainly not to make them moist -- they can teach scratch cakes a trick or two in that department.

It is still fun to "doctor" mixes, for changes in flavor or texture and just to feel creative. If you want an orange cake, sure, change the liquid, add zest, maybe experiment with Grand Marnier. But for a plain yellow cake? The cake mix is fine just as it is, thanks.
 
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