Have been seeing lots of threads lately on tips that people are giving for their cakes. Thought I would throw out tips that I use in doctoring my cake mixes.

I only use Betty Crocker (mainly because they are so moist - plus, the chocolate fudge uses real Hershey's cocoa). I always use whole milk instead of water. (Oh, I know this isn't a doctoring tip, but I also sift my cake mix to eliminate clumps in batter).

Chocolate Fudge - I add Hershey's Syrup (I don't measure, but squirt a couple of heavy circles in bowl before mixing).

Lemon - I add zest of 1 lemon and substitute the juice of 1 lemon for some of the milk.

Strawberry - I add 3/4 cup finely chopped frozen (thawed) strawberries. I drain the liquid and add that to replace some of the milk.

Carrot - I add 3/4 cup grated carrot (I don't add nuts or raisins, but will if requested).

White - after hearing other threads, will start adding vanilla/caramel coffeemate creamer (either 2 T. powder or 1/4 - 1/2 cup liquid, replacing some of the milk).

French Vanilla - will start adding French Vanilla Coffeemate creamer.

I would love to hear what others out there do to "kick it up a knotch!".

Thanks for your tips.

An old favorite...replace the liquid with Coke for a chocolate cake, 7-Up for a white cake.

I'd love to know more.... so I'm giving this a bump

ditto!!!!!!

I do an orange zest cake:

Yellow cake....add orange juice for the liquid, a tablespoon of orange extract, and the zest of one orange (per box), butter for the oil. I get alot of compliments.

Ellepal, what flavor icing do you use for the orange zest cake? And a full tablespoon of orange extract? Wow, sounds powerful. Bet this tastes better than the orange cake mix now out.

Gourmetcakes and all --
Thanks so much for all the 'hints', they all sound delicious! I HAVE to find that creamer to try.
I do admit, I will only buy D.Hines cakes. They rise so much higher than the rest. If anyone has a Farmer Jacks grocery store, they are on sale for a dollar a box right now.
I have no hints, just soaking in the knowledge of all of you!

I just took a Betty Crocker Triple Chocolate mix and added a rounded half teaspoon of Penzey's Cake Spice to it. Oh My goodness was THAT ever good.

They have Cake Spice and Baking Spice. Delish. I love that store, it's dangerous.

They do mail order www.penzeys.com

I'm new to the "doctoring"....but it's very yummy to add one of the small (3 oz) blocks of cream cheese to yellow cake mixes. I think it makes it more moist and dense.

Gourmetcakes: when you replace milk for water in your mixes, do you use an extender recipe, or do you just use the ingredients that are called for on the box?

Puzzlegut....no extender recipes used. All I do is substitue whole milk for the amount of water called for on the box.

I know you can add cream cheese to a yellow cake but will it taste good in
chocolate too?

Thanks gourmetcakes for sharing some of your secrets! Some questions...
what flavor do you start with? Are you using white cake mix or yellow?

I especially want to know about the carrot cake: How is the texture? Does it look like traditional carrot cake when its done? Do you have to make any other adjustments when baking?

I know that's a lot of questions, but someone recently asked me about making a carrot cake so I'd love to try this.
Thanks,
Rezzy

Rezzycakes....I only use Betty Crocker cake mixes and doctor them. The cakes I have listed are the flavors of cake mixes that Betty Crocker sells (carrot, lemon, strawberry, etc.). I do not start out with a white or yellow, I actually use the flavor of cake I am making and add to it.

The texture of the carrot is smooth, with only signs of grated carrot, again, I don't usually add nuts or raisins unless requested.

Gourmetcakes...

I have a few questions for you....Ok, I am really tired of making carrot cakes from scratch and would like to know more about yours. When you add the carrots does the carrots soak up some of the moisture? How much do you add per box? If requested to add nuts or raisins, how much and do you add any other wet ingredients in order to maintain a moist cake. I know I have a lot of ?'s but I am really enjoying learning from you all....thanks in advance Kim

okay... these are such a great tips...Is there any way to make these threads to make it easier to find later? I always forget where I saw what I am interested in!!!!

I tried to doctor a DH white cake the other day based on suggestions here, but it came out kind of dry and tasteless. Might have been the skim milk (all I had) LOL...

I used 4 whole eggs, milk instead of water, and 1 box vanilla pudding. The box only said 2 T. of oil, so that might have been a problem too. Maybe next time I'll add some vanilla extract (or coffeemate!) and a bit more liquid (I wanted it a little dense, though) or some type of liqueur...or sour cream...or cream cheese...

LOL! so many variations to try, so few boxes of cake mix in my pantry...

What a great thread idea!!!!! I ALWAYS add and extra egg and double the oil in whatever mix I use. Ususlly it's DH.....more batter. NEVER Pillsbury. I sub real butter for oil sometimes. I prefer olive oil for every reason I can think of, but for cost purposes I use other oils sometimes. Have started adding 1 pkg instant pudding to the mixes also. I have discovered that when I add the pudding...my cake is more like scratch in texture, and sometimes I don't even need to level it. Just doesn't get that hump in the middle. Woo-hoo! That makes me happy!

Great ideas here~~~~ Keep 'em coming!

Thanks Cupcake13 for the info about Penzeys. I am going to go there tomorrow. I have never heard of them but I have one here in Masschusetts just a couple towns over. I just hope I don't spend a ton of money. Thanks anyways!!!

Great tips on doctoring cake mixes. I am going to try some.

Phoov -
When you add pudding mix, do you add any extra liquid or just tack on the pudding with the rest of the stuff from the box?

I've added banana extract to yellow mix and it makes the cake a lot brighter yellow and tastes like real bananas in the mix. I also add mini chocolate chips to lots of light colored mixes to make it look fancy.

Cryssi - I think you lost flavor because your oil content was low...

My standard doctoring is as follows:

1 cake mix (I use any of the three (DH, P, or BC)

1 instant pudding (any flavor - my favorite lately is white chocolate in white cake)

4 eggs

1 cup milk (usually use 2% - that's what I have)

1 cup oil

I bake at 325 as well for a longer period -- get a great moist cake all the time.

If I want a denser cake for sculpting or stacking, I use the durable cake recipe on this site.

Happy Baking!

Lisanne

Lisanne, can melted butter be substituted for the 1 cup of oil?

thanks, I kind of thought that too...there's nothing more disappointing than a tasteless cake...

Elserj~ For one cake mix I use 1 box of instant pudding, an extra egg, the same amount of liquid called for on the box, and extra oil..... if the mix calls for a few T of oil I add 1/4 cup. If it's 1/2 cup...I go 3/4. Truthfully, I don't measure the oil too accurately.

spoiledtoodef - I add 3/4 cup grated carrots to 1 box of BC Carrot cake mix. It makes the cake very moist because the carrots naturally have water in them. As far as the nuts and raisins, I have actually not had anyone request them because they love the cake I make without the nuts and raisins (I guess it is because I don't like them in it). So, I guess it will be trial and error if I have to add those the my cakes.

Tonja - you can add this topic to your watched topics or, I have started a CC Tips binder with all of the tips and secrets I have been learning.

Elserj - Yum on the banana extra to a yellow mix....how much extract to you add. That sounds very tasty.

gourmet cakes~
Thanks for the info and a binder is a great idea. I keep alot of the things I print in my folder. I took my Wilton class books (1,2,3) apart and put them in a binder. I just need to type these tips out and put them in there! THANKS>......

Which BRAND boxed mix is your favorite? (Or least favorite?) Noticed someone along the way said these never use Pillsbury. I am always standing and staring at all those mixes in the grocery isle trying to decide which is best. Thanks to everyone here for all the helpful tips!

As posted above - I don't do a straight butter substitute for oil because it isn't really a straight sub -- if I want to use butter I will do and half and half split of butter and oil -- to tell you the truth though I RARELY use butter as a sub for oil -- I really think it affects the texture of the cake and the oil gives me a better texture and density.

Lisanne