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Cake Mix extender

I've used this for any cake flavour. The result is a terrific , moist and dense cake that is easy to frost and decorate. Tastes like scratch cakes. I get rave reviews everytime I make a cake. I've used it for other 18" or slab cake pans. All I do is make 2 mixes instead of the one. I make each mix individually and then stir them together in a large bowl prior to pouring in the pan.

Cake Mix extender

Ingredients

  • Prepare cake mix as per package directions. In addition to this add, 1 egg 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

Instructions

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.

Comments (37)

Love this extender...I get rave reviews as well! I've only used it with DH Butter, Chocolate (Devil's Food I think), and Red Velvet. What about with a white cake mix when the mix calls for egg whites...do you just add another egg white?
This my favorite. It's the one I always come back to. I've used it with various cake mixes and brands, including store brands, always with great results!
I also love this recipe. Cake come out moist and light.
I've used this several times. I use Organic Flour and Organic Sugar and it tastes great!!!
I have been using this for a while and I love it! Thanks!
I had bad luck with this. I used it with a White Cake Box Mix and it made my cake collapse to about half the height it normally is. It was in the oven for an hour and never really cooked properly. Very sad :(
I got 20 cupcakes, 2 six inch rounds, and 1 eight inch round off of this recipe using the DH Dark Chocolate Fudge.
great recipe1 used it for a chocolate marble cake for my sons bday.. tasted brill.
This recipe makes the absolute best cupcakes hands down. I use it with DH yellow, if I want chocolate I use devil's food and add 1 small box of instant chocolate pudding. It's always a hit!
This didn't work as well for the Angel cake recipe (batter became too watery and then it collapsed on me), but it worked nicely with regular vanilla cake mix. Definitely great for cupcakes - great form.
I've used this recipe many times and it was so moist it would almost weep but it was so dense and yummy. All of a sudden, my cakes are falling in the middle and don't rise at all. Does anyone know if something has changed w/the mix? I'm doing everything the same and all of a sudden it's not working for me and hasn't for the last 3 times I've used it. I live in a high altitude but I haven't changed anything (ingredients or mixing) so that shouldn't suddenly be an issue. So sad- I love this recipe!
cakem - you may want to contact this person to see if she can help. http://www.highaltitudelife.com/baking.htm You could experiment by " Cake mixes will usually indicate that you should add an extra tablespoon of flour to the mix if you are at altitudes over 5-6000 ft. You may need to compensate even more if you are higher up than that." The site suggests more if needed.
cakem - I read somewhere that Duncan Hines changed their formula and their mixes no longer work well in the WASC recipe, which is also a box mix extender recipe. (I don't know when they changed the formula, but I read about it recently somewhere on the Internet.) It didn't mention WHY they no longer work...only that they don't. I usually bake from scratch so can't speak from experience, but I do remember reading about it. So....If you use DH mixes, that might be the problem.
I haven't used this recipe but did use Lisa's Blue Ribbon cake with e generic yellow cake mix and it totally collapsed after 10 min of cooling. I have no idea why. Any suggestions?
This is a good recipe, but also add one tsp. of baking powder. Maybe this will work with the new DH recipe. I also read that DH changed their formula.
Can't wait to try this.....I can decorate better than I can cook, so for the "baking dummy" does it matter how/when you add the additional ingredients? I seriously need step by step help-sorry and thanks!
has anyone ever tried this recipe using Betty Crocker cake mixes?
Anyone know how many cups of batter this gives?
I used this recipe with Betty Crocker Triple Chocolate Fudge cake mix and added 1tsp of baking soda like one of the other reviews suggested. It turned out FANTASTIC! I made it with peanut butter buttercream frosting and it tasted like a Reeses candy bar. Excellent cake extender, I have used it again since also with great results. Thanks for the recipe!
lilscake: Thank you so much for this recipe. I did a three tiers sweet 16 birthday cake with betty crocker chocolate fudge mix and yellow mix and everyone raved about it. It is moist and dense perfect for stacking this is a keeper from now on.
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