This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.
Durable Cake for 3D and Wedding Cakes
Ingredients
- 1 Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream
Instructions
Preheat oven to 350
-
- Incorporate all ingredients together one by one on low speed.
-
- Make sure to mix thoroughly between each ingredient.
-
- Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
-
- Bake at 350 for 30 – 35 minutes
Durable Cake for 3D and Wedding Cakes, 9.6 out of 10 based on 249 ratings
221 Responses
challahmama
September 4th, 2009 at 9:23 am
Is this supposed to be very thick batter? How does this cake taste?
staramystar
September 9th, 2009 at 7:06 am
it is thick, but i’ve had rave reviews on cake. I also have done to make flavors of cakes by using different flavor mixes of pudding and cake
happy1mom
September 9th, 2009 at 8:36 am
This was a great recipe – especially for a beginner like me!
I used it to make a red velvet cake for my brother. He really liked it. I covered it with mmf and it held up very well. Thanks for sharing!
sgthatch
September 18th, 2009 at 5:23 pm
Everyone loves this cake! It is very moist and tastes like scratch! My “go-to” recipe for sure. Very durable.
CakeryBakeryMelle
September 20th, 2009 at 8:26 pm
I’m making my first baby shower cake and it’s going to be tiered..im worried about how it will look when we cut into it, how does this cake cut??
Donnamariep
September 21st, 2009 at 8:56 pm
Happy1mom how did you turn this recipe into red velvet? I love red velvet!
happy1mom
September 22nd, 2009 at 12:11 pm
Donnamariep -
II “cheated” using DH red velvet mix. Also added a little red food color and a little cocoa powderl to get a richer red color. The cake I did was a “Zombie” theme, so the inside had to be that color. This recipe was great, cut really nice too. Not crumbly at all.
cakevet
September 22nd, 2009 at 9:29 pm
This cake is delicious. Moist and rich. I used it to build a baby shower cake and it held up to the weight of a cake bear on top of the main cake very well. Got lots of complements. Will definitely use again.
delilahmarie
September 25th, 2009 at 9:16 am
I used this for the first time last week and will use it often. The cake was moist and delicious and it’s a versatile recipe. I’m using lemon flavored pudding with a lemon cake for my daughter’s birthday. It’s also got a nice dense (but not too dense) composition. Awesome!
PuffMamaT
October 2nd, 2009 at 8:33 am
Every time I make this cake it gets rave reviews. I have heard over and over: “This is the best cake I have ever tasted”. And I agree.
It is a very thick batter and makes a dense cake, but it is super moist. It cuts beautifully — very smooth interior, not crumbly.
I have covered it in fondant, buttercream and ganache, all with superior results. I have stacked it as high as three tiers with no problems — you just need to support it well because it is a heavy cake.
I often make a chocolate version of this using Duncan Hines chocolate fudge mix with chocolate pudding. It’s wonderful! Just the perfect amount of chocolate flavor without being overpowering.
jhanson81
October 13th, 2009 at 12:41 pm
What size pan should one batch fit into? I have to make a double layer full-sheet cake. I have a half-sheet size pan, so I have to make four cakes. Would four batches be enough?
marthawannabe
October 31st, 2009 at 6:51 am
Have used this cake for a couple of years as my base for many cakes. It holds up well to tiering, sculpting, and it always get’s the best comments—-try mix/match flavors of pudding/mixes. Yum!
johoko
November 5th, 2009 at 7:05 am
Hi, i’m living in Australia and we don’t have Duncan Hines’ cake mix here…sobs! Does it really matter if it’s of a different brand?!? Thanks!
PuffMamaT
November 8th, 2009 at 11:34 am
johoko, I have also used Betty Crocker cake mix, and it turns out just as good. You could do a small test cake to see what you think, but I think any cake mix that you normally enjoy would be great.
LynnHitchens
November 8th, 2009 at 8:14 pm
just made this one tonight, a small 6in round, as a test. Perfect! Tastes great, good texture, and heavy! 1 recipe made 2 -6in rounds, 1 -8 in round, and 2 recipes will make 1 -10in round.
Anna902
November 13th, 2009 at 3:51 pm
Just want to make sure i make this right….this is not a cake mix extender? You don’t add these ingredients along with the ingredients on the cake mix instructions? Instead you replace them with these?
joyfullysweet
November 17th, 2009 at 7:33 am
Has anyone tried this with cupcakes?
Shannellr
November 17th, 2009 at 8:44 am
Hi Anna, I’ve made this too – you replace them, so you’de use the actual mix, then the following listed ingredients – ignore the box instructions and just follow the instructions that Heartsfire lists.
Anna902
November 19th, 2009 at 6:15 pm
Thanks Shannellr!! I will give this recipe a try this weekend!
saraisweets
December 3rd, 2009 at 8:00 pm
This recipe is wonderful. I made it for a baby shower. I used strawberry mix and vanilla pudding. Everyone loved it. Thank u so much!
cksweets
December 6th, 2009 at 12:19 am
Hi. I usually use the Super Enhanced Cake recipe on this website. Has anyone used this recipe for a carved cake? Please let me know.
December 8th, 2009 at 12:03 pm
I used this recipe this weekend to make a penguin. It still crumbled while carving but I wonder if the high altitude here in Colorado has something to do with it…anyone run into this?
Anyhow, it was still super DELICIOUS!! As a beginner, I really appreciated finding this recipe!
mad_mike
December 10th, 2009 at 10:01 am
try freezing the cake before carving.
Kim1009
December 23rd, 2009 at 7:47 am
Wonderful & yummy!!!
alansmommy
December 30th, 2009 at 10:06 am
thebakedlingwalls,
I was wondering the same thing as I am also in high altitude Colorado. I hope the idea of freezing it will work. I have no event any time soon, so I will have wait and try it later.
Darthburn
January 2nd, 2010 at 3:00 am
So for chocolate, can I replace the gold mix with a chocolate cake mix and the pudding with chocolate pudding? Just worried cause on the box there are differences in how you make the two. Thank you so much for sharing… i look forward to making this and a chocolatey one!
delilahmarie
January 23rd, 2010 at 1:37 pm
I have used this for chocolate numerous times with chocolate cake mix and chocolate pudding mix. I get rave reviews from the people who eat it. Works great.
arleney84
January 27th, 2010 at 10:15 am
This sounds great from all of the reviews. I was curious if you are supposed to beat the egg whites to soft peaks separately, and then fold it into the batter? Thanks for your help!
LK322
February 4th, 2010 at 12:45 pm
can you use this with duncan hines butter cake instead of yellow cake?
KristasKakes78
February 5th, 2010 at 10:59 am
arleney84, I just made this recipe.No need to pre beat your egg whites,it is so simple and tastes great.
It is a very thick batter making it hard to spread around the pan but well worth the effort.
I made a french vanilla cake mix with vanilla pudding…..very tasty
cksweets
February 12th, 2010 at 7:04 pm
Okay…I’m trying out the recipe for a dump truck cake I have coming up next week. I’m excited to try after reading all the reviews. I’ll be sure to let you know how it works in the Texas heat!
BLUEKITCAT
February 15th, 2010 at 12:10 pm
can this be done with Philsbury band cake?
bethangradford
February 17th, 2010 at 2:13 pm
How many grams of cake mix do you need? i’m from wales in great britain and it’s all different here! which is a nightmare! also can you make different flavour cakes using a plain cake mix then adding lemon, coffee etc?….ooo and is pudding mix alot different from cake mix…not sure if they see this in my local supermarket!
tllutz22874
February 23rd, 2010 at 11:56 am
I made this with the butter recipe cake mix and used the vanilla pudding. Got compliments on the taste… was wonderful. Used the same recipe with the chocolate as well.. held togeather nicely for the dinosaur cake that made for my grandson… WONDERFUL RECIPE !!!!
sunset74
March 10th, 2010 at 3:10 pm
I just made the chocolate version and put it into a 3d bear pan. I put what the bear pan said to put in there and now praying that it does what it is supposed to do.
KristasKakes78
March 12th, 2010 at 1:45 pm
I love this recipe,I have made the yellow and chocolate versions.
I made the chocolate version into mini cupcakes and injected them with almond flavoured whipped cream.
Everybody loved them and wanted the recipe!
supernerd17
March 17th, 2010 at 4:59 pm
does anyone know why it would be 4 egg whites and not 4 eggs?
KristasKakes78
March 18th, 2010 at 8:47 am
I have been curious about that too.I know in white cakes its a must but I am thinking that 3 whole eggs should work fine in the chocolate or yellow versions.
Tiffany0481
March 19th, 2010 at 1:44 pm
I am making this cake right now! I have my fingers crossed and hope that it will turn out as well as everyone states!! I will let everyone know. Thanks for sharing!!
Kim0420
March 21st, 2010 at 1:48 pm
What size cake pan do I need to use for this? Will one batch make a half sheet?
Tiffany0481
March 21st, 2010 at 6:26 pm
This cake was a HUGE hit. I made the cake on Friday and froze it Sat. covered in MMF and had it for a birthday party today. It was super moist and the taste was excellent. I had to make two batches in order to get 1 10×10 – 2 8 in round – 1 6 in round.
ycknits
March 22nd, 2010 at 7:08 am
I used this recipe to make a marbled cake used to construct a 3D Thomas the Tank Engine birthday cake. This recipe was the key to a successful project. It was easy to cut square edges and held up to the weight of stacked layers. And it was absolutely delicious! I had lots of comments about that. Thank you so much for sharing this wonderful recipe!
geekjive
March 30th, 2010 at 9:27 am
i’ve got a double batch (10″) in the oven right now. i took a taste of the batter before i washed the mixing bowl and if that’s any indication, this cake is going to be delicious. thank you for the great recipe!
March 30th, 2010 at 6:55 pm
I have been searching so long for a moist yellow cake. Even tried one with 8 egg yolks.. and it was just okay. (that was not with a box at all) Looking forward to trying this one. The nice comments and good ratings are very encouraging. Will let you know how it turns out
April 3rd, 2010 at 11:03 am
I’m making red velvet cupcakes with this recipe as I am writing this. I mixed french vanilla pudding in with it. I didn’t have any chocolate pudding so I had to use what I had. I will let everyone know how they turn out.
April 3rd, 2010 at 5:00 pm
So i’m back with a review and everyone loved them. my husband said they were light and fluffy. Thank you for this recipe.
Me-again
April 8th, 2010 at 9:54 am
I made this cake for my decorating class, but first I made a practice cake and took it to work and they loved it. They could not get enough. This recipe is easy, durable and delicious. I will be using it again and again.
sunset74
April 24th, 2010 at 11:16 pm
I have made this receipe a few times now. The first was for a 3d standing cuddly bear. My only suggestion with this mix is to NOT use the core and cook for 2 hours. Then only cool during the time it takes you to trim the bottom, because if you cool much longer the shrinkage will make the head begin to seperate from the body, so turn him on his butt to cool. I have done it with Dark Chocolate cake/Chocolate Fudge Pudding, French Vanilla Cake and pudding (this one my best friend shared 2 slices with one with her husband and one with her daughter and ate the rest of the cake in a day and a half. LOL
infinitsky
April 26th, 2010 at 3:35 pm
This cake is so amazing, I love how moist and sturdy it is. I just have one problem, I always plan to use egg yolks for something else which never happens and I have to throw those away.
Does anyone know if I can use 2 whole eggs instead of 4 egg whites or not? If yes, what size egg is better, large or jumbo? (I am asking about the size because normally 1 large egg white weights 33 g, 1 large egg is 53 g, and 1 jumbo egg is 63 g.)
Rhonda19
April 27th, 2010 at 7:51 am
I am on my way now to get pudding to make this cake. I was wondering if the taste is better than a WASC?
mvbarnes
April 30th, 2010 at 3:43 pm
I dont know if I’ll get to making the cake, the batter is too yummy! haha
shanney54
May 5th, 2010 at 6:46 am
This might be a silly question, but what size box of the pudding am I supposed to use? I went to buy the ingredients and saw two small size. One was like a 3.4oz and the other was a 1oz. I was just wondering which one everyone else is using. Thanks!
Welsh4life
May 6th, 2010 at 3:04 pm
PERFECT! I made this cake without a trial and followed the recipe for the yellow and chocolate cake. I was a HIT! I was a little worried, but trusted the good folks at CC Follow the recipe to the letter and you will have a great cake. Thank you Thank you to everyone who rated this GREAT cake.
KristasKakes78
May 11th, 2010 at 10:22 am
Shanney 54,I use one that is Jello brand and says 4 oz,but it may be different here in canada.It is the box that says it makes 4 servings and if you were making pudding with it you would use 2 cups of milk.hth
SDCakeDecorator
May 11th, 2010 at 11:28 am
I too hate wasting egg yolks . . have anyone tried it with using two whole eggs?
stephbrett
May 11th, 2010 at 12:29 pm
This was the BEST cake mix (yes, I love to lick the bowl) and cake that I have tasted….and definitly ever made. I just used the generic meijer mix/pudding. SO YUMMY!!!!
julitre1
May 18th, 2010 at 9:48 am
Thank you so much for posting this and all the comments. I have been using DH cake mixes for years and always get rave reviews, however I was needing a better cake for 3D sculpting. Can’t wait to try it!
messyjessy
May 18th, 2010 at 11:06 am
I made this for my daughter’s 2nd birthday party. One layer chocolate and another strawberry! It was a HUGE hit! I use the egg yolks in French Butter cream Icing so I don’t waste them. I’m making a red velvet recipe right now for cup cakes! Hope they turn out good!
Lovebug13
May 18th, 2010 at 11:10 am
GREAT RECIPE!! I used this last week to make my bosses baby shower cake (with cream cheese pie filling!) and it was a HUGE success! everyone loved it. I used a butter mix. the cake was soo moist yet firm enough to withstand stacking. i also made them wednesday night for a friday morning decorating and they were still sooo yummy so they hold up nicely to refridgeration. so glad i found it! I even had someone ask me to make their wedding cake it was soo good!
thanks for sharing it!
Littlefox
May 18th, 2010 at 2:52 pm
I’m going to use this recipe for my first purse cake. I will also cover the cake with MMF that I already made.(really tasted gooood!) This will be a double first for me. Will report back later.
Cossa
May 20th, 2010 at 9:15 am
Is the small pkg of instant vanilla pudding mix a 3.4oz pkg?
KristasKakes78
May 20th, 2010 at 10:56 am
Yes it is the 3.4 oz 4 serving package
May 20th, 2010 at 9:59 pm
I wish I would have stummbled upon this recipe sooner, I just made my first building, empire state, and the cake was too moist*cake still held u, just had a hard time). I will try this on my next cake on the red velvet, I can’t wait! I will keep youu all posted, can’t wait to try! Thank you all
rsweety2
May 22nd, 2010 at 1:13 pm
hi i made this cake very very good but i need to make for a 16″ cake does anyone know how much batter i will need and feel that pan up how full im also using like 4 flower nails in center
BosCakes
May 24th, 2010 at 1:36 pm
If i’m using betty crocker mix with pudding already in it, should i reduce the amount of instant pudding to add to it, or nix the pudding all together? Thanks..so excited to have found a delicious yellow cake recipe…I’ve just about given up on scratch yellow cakes!
rsweety2
May 25th, 2010 at 2:09 pm
does anybody know what size this pan will make i need to make a 16″ round pan and a cap cake for graduation the cap cake calls for 1 2 layer box cake so i gues one recipe would do for that but im questioning the 16 in.
rsweety2
May 25th, 2010 at 2:09 pm
does anybody know what size this pan will make i need to make a 16″ round pan and a cap cake for graduation the cap cake calls for 1 2 layer box cake so i guess one recipe would do for that but im questioning the 16 in.
BosCakes
May 27th, 2010 at 3:33 am
rsweety2, i think you should plan for at least 3 batches for a 16inch round…knowing how I worry, I’d probably do 3 1/2 or 4 and use leftovers for cupcakes, but that’s just me : )
rsweety2
May 27th, 2010 at 7:31 am
thanks bosCakes that sounds good
rsweety2
May 27th, 2010 at 7:34 am
i actually bougt a reduced sugar boxed cake and it had pudding in the mix and i just used this recipe as it is and it came out great i thought first time i made it with a bake strip and it came out so flat and iced with no crumbs
May 28th, 2010 at 11:19 pm
Im back, I posted a comment a few days ago. I tried strawberry cake mix with vanilla pudding and red velvet with chocolate. I used this to build a sex and the city cake. Everyone at worked loved it! This is a great recipe for stacking cakes, when sliceing this cake, beautiful! rsweety2 for a 10 in cake i used one box and it baked right to the very tip of the cake pan, so for a 16 i would suggest 1 3/4 any more and it might bake over. As Boscakes said you can make a few cupcakes on the side. You should be fine with three boxes.
melds
June 2nd, 2010 at 9:21 am
I am confused with the pudding mix do I have to put the pudding mix dry with the cake mix or mix the pudding instruction before mixing it w/ the rest of the mixture….
moschil
June 3rd, 2010 at 11:34 am
how many boxes would I need to make 2- 11x13in, 1-8 in round and a ball cake? This recipe sounds great I am going to try to convert to an organic recipe. Has anyone tried that?
KristasKakes78
June 4th, 2010 at 9:11 am
Melds, You just pour the dry mix into the cake batter.
melds
June 6th, 2010 at 9:04 am
tnx krista I appreciate it …
thatsbeautiful
June 7th, 2010 at 9:35 pm
I used a 8X3 pan and it took forever to cook (about an hour) and it wasnt as moist as I think it sounds like it should be. I just bought this pan and have had problems before…..do I need to do something different with this type of pan or should I go back to using two pans?
AmandaLeigh00
June 11th, 2010 at 5:35 am
Absolutely amazingly yummy cake! Made this into cupcakes last night for a wedding tasting. I’ve never been a big fan of yellow cake, but this is delicious! I did add just a tad bit more water to make the batter not quite as thick. Love, love, love it. This will be my go-to yellow cake recipe!
Black10
June 15th, 2010 at 4:54 am
I had to make my first baby shower cake and it was 2 tiered, so I tried this recipe and it turned out FANTASTIC! Everyone raved on how delicious this cake was!
IRUNINCIRCLES
June 17th, 2010 at 7:59 am
ladyt121
June 20th, 2010 at 1:20 am
GREAT CAKE IVEEEN USING NOW FOR ALL MY 3D CAKES HOLDS WELL N TASTE GREAT
sheipat
June 28th, 2010 at 2:09 pm
I’m going to try to carve a bird out of this cake (not standing, but laying on its side). It’s for a baby shower. I assume my best bet is to make a few sheet cakes and stack them, then carve out the shape. Does anyone know what size sheet cake this recipe will make and what adjustements, if any, I should make if I need to double or triple the recipe? THANKS!!
soledad
June 30th, 2010 at 5:35 pm
Would I still have to use a simple syrup on the cake? I have been using a scracht vanilla recipe I got in one of my classes, it is good but I have heard so much of this recipe that I am thinking of trying it! Thank you in advance.
CIAO
sunbeamkitty
July 23rd, 2010 at 11:03 am
What a great tasting cake. It did not make as much batter as I thought it would, next time I will double it. I used 1 package of cream cheese instead of sour cream, only because I forgot to get the sour cream and had the cream cheese. This is definitely a keeper.
verosuperstar
July 25th, 2010 at 2:29 pm
I will try this recipe next week. I am making my first quinceañera cake ( 4 tiers) and was looking for someting simple and that holds for a tiered cake since it’s going to be my present for my niece. Don’t want to spend much in the cake.
HERSHEYKISS1126
July 28th, 2010 at 6:23 am
OMG,I`m new to the baking world. I tried this recipe on a shaped pan ( teddy bear) my KIDS ate no devoured him in about two hours. RECIPE is a keeper.I like the weight and flavor of it.
Lemmers
August 4th, 2010 at 7:56 am
I made this cake for my daughters 1st Birthday cake, using BC strawberry mix with vanilla pudding mix (Angel Delight for those in the UK) for one layer, and BC Devils Food cake mix and butterscotch pudding for the second layer. Each batch filled a perfect 9″ square pan. This turned out PERFECT after about 45-50 mins cooking and stayed moist and tasty for nearly a week all in!! Will be using this again- someone at work even commented that they would pay for this cake!!
Yeacake
August 10th, 2010 at 7:55 pm
I made this cake in a 12×18 sheet and it was excellent! All my friends loved it and it really does stay moist after 2 days. I found that if you are using a sheet pan of this size, double the recipe, and be sure to smooth the cake out before baking as it will maintain any lumps and bumps that you see in the batter because it is so thick. This cake carves beautifully and it is fantastic.
creativecreationsbykamica
August 15th, 2010 at 8:05 am
Has anyone tried cream cheese instead of sour cream?? If you have w/ to pm me and let me know how it tasted?? I’m doing my first wedding cake for the 28th of Aug. So I am wanting to try this but I’m thinking I want to use cream cheese since I will be buying alot for cream cheese buttercream!
baileymom
August 15th, 2010 at 10:12 pm
I have’nt seen an answer about the eggs. Has anyone tried 2 whole eggs instead of 4 whites? I will be making multiple cakes this week and do hate to waste.
babyblue113
August 16th, 2010 at 8:02 pm
I want to know about using whole eggs instead of egg whites as well! Thx.
pixiedragon
August 17th, 2010 at 11:03 pm
This is the best cake I have ever made!!! I used it for a very large 3d “Despicable Me” Minion cake for my daughter. I made the cakes on Wednesday and I had two layers left over that I didn’t frost and when we had her party on Saturday they were still really moist. In fact more people wanted to eat just the plain cake, then the one with all the frosting on it. I used a 8 x 3 inch round pan.
coreyann
August 18th, 2010 at 9:59 am
I’m making a 1/2 sheet cake, do I need to double or is one recipe enough for 1/2 sheet? Thanks!!
3lilmkz
August 18th, 2010 at 3:23 pm
sorry to ask but i just want to know do u make the instant pudding and the mix it in or do u just add the powder in with the whole thing????
mumof3
August 20th, 2010 at 7:30 am
still no answers about the eggs then …
I think I’m just going to try using 3 small eggs and see what happens. Hope to post a result…
babyblue113
August 20th, 2010 at 2:35 pm
If you look on the side of the DH box it lists the recipe for a pound cake version and it lists whole eggs not egg whites. Ive seen it on the devils food chocolate cake box. I don’t have a box on hand or else I would list the recipe here but its pretty much similar. HTH
babyblue113
August 20th, 2010 at 8:41 pm
ok found it: 1 DH devils food cake mix, 1 small pkg choc pudding, 4 large eggs, 1 1/4 c water, 1/2 c vegetable oil…..combine , everything in large bowl, beat on medium for 2 minutes, pour into pans and bake on 350 degrees for 50-60 minutes
brittybug
August 22nd, 2010 at 7:13 pm
tried this tonight and it was so yummy, i used a box of butter pecan cake mix and vanilla pudding! =) i made 18 cupcakes and 21 mini cupcakes.
creativecreationsbykamica
August 25th, 2010 at 1:55 pm
I just tried this!! I used Betty Crocker White Cake w/ French Vanilla pudding! It was fantastic! I mixed 4 batches & made 2-8″round, 2-12″round, 12reg cupcakes, & 24 mini cupcakes! Then I used Ducan Hines Red Velvet w/ Chocolate pudding! It was great too! It has more of a chocolate flavor than usual but it was good. I mixed 3 batches (at the same time) & made 2-6″round, 2-10″round, & 12reg cupcakes!! Next time I make more than one batch of Red Velvet I’m going to try 1 chocolate pudding & 1 french vanilla pudding!! Can’t wait! Now I’m off to make 5 batches of carrot cake! I’ll let you know how they turn out!!
O & my only negative comment….is that I hate wasting all those egg yolks…but you can buy just the egg whites at a store! Wish I would have thought of that before I bought 5dz eggs!
JerseyGirl13
August 26th, 2010 at 12:49 pm
We need a recipe for those egg yolks.. I will be trying this recipe tonight…Thanks for all the comments
sugarmommy83
August 27th, 2010 at 9:17 am
I’m going to try this recipe today, need it for Sunday, just want to make sure that this cake can stay out at room temp because of the sour cream and stuff until then because i will be covering it with fondant. Anyway, it sounds delicious! Any ideas on how many batches i will need, its for one 12in and two 9in pans. i guessed about 3-4 batches?
Maggie30701
August 29th, 2010 at 3:39 am
Sugarmommy83 Plz let me know how it turned out. Looking forward to finding out how many batches u had to use.
crazyladybaker
September 2nd, 2010 at 9:13 am
For those of you asking about about what to do with the egg yolks I thought I would pass this along. I have been buying the cartons of egg whites and they have been working just fine. I have even done MB with them and they were wonderful even though it said on the carton “not good for meringues”.
Hope that helps someone.
Maggie30701
September 6th, 2010 at 6:17 am
Sooo…I tried this recipe two days ago. It was fantastic! I tried it with yellow cake and vanilla pudding and I also tried it with devils food cake and chocolate pudding. I will never go back to the regular cake mix recipe again. 10 stars from me.
Maggie30701
September 6th, 2010 at 6:19 am
Babyblue..using the egg whites instead of the whole eggs give it an airy, spongy texture. Not to mention its healthier.
bigbuttymama_001
September 14th, 2010 at 6:25 am
Do you have to use 1 box of inst. pudding and sour cream for each cake or can you do like a 2 to 1 ratio ( like 3 cake mixes and 2 inst. pudding and 2 sour cream) hope this makes sence
MollyK
September 16th, 2010 at 8:30 pm
I used this recipe for cupcakes and switched out 1/2 of the water for amaretto liquor (Disaronno) and topped them with cherry frosting and they were a HIT! They had such a great, sturdy texture and didn’t fall apart like every other cupcake I’ve made:) Next time, I’m going to substitute ALL of the water for Disaronno…hopefully they won’t be too sweet. I also made a chocolate cake by switching the yellow cake mix and vanilla pudding mix with chocolate butter cake mix and chocolate pudding mix and, although I didn’t get to taste it for myself, the response was AMAZING! Thank you for this recipe!!!
Rosie2
September 22nd, 2010 at 1:15 pm
Ahhh MollyK, thank you!!! I was reading all the comments to see if someone has made cupcakes with this recipe and there’s your comment!!
awesome thank you. I will make cupcakes, but I won’t add any liquor since these are for kids.
Bri3131
September 23rd, 2010 at 6:43 am
Would I just double this recipe for a sheet pan, 12×18? Sounds so good!
alicialee
September 23rd, 2010 at 12:46 pm
Absolutely wonderful in every way!! Tried it this past weekend with dark chocolate fudge cake and chocolate pudding. Was very durable and more “spongey” than any other cake I have made! Very Very tasty too! I was so excited to have cake scraps! I would recommend this recipe to anyone!
Minstrelmiss
September 27th, 2010 at 8:39 am
I use three whole eggs every time with great success and have done so for about a year and a half. Love this recipe!
October 3rd, 2010 at 2:53 pm
I just made this cake have to say that it was toooo sweet for me. Love the idea of the recipe, but I had to put salt in my chocolate buttercream to try to keep the sweetness of the cake as a whole down. It baked up perfectly, though….
tattoomom1
October 4th, 2010 at 3:45 pm
This is absolutely amazing! I use this for all of my cakes now. Even the ones NOT flavored vanilla or chocolate! The cakes are so moist and delicious, and they get rave reviews every time!! Thank you for posting!
ErinVA
October 14th, 2010 at 10:38 pm
does anyone know if this cake needs to be refrigerated (like do i need to tell my customer to keep it in the fridge)??
BosCakes
October 15th, 2010 at 4:56 am
does not need to be refrigerated, but even if you do, it doesn’t get rock hard like a butter cake
Rebecca10655
October 18th, 2010 at 1:21 pm
This is now my go-to cake. I’m using it for an anniversary stacked cake this weekend. I did try it with BC cake mix and it didn’t turn out nearly as well as when I used the DH It crumbled quite easily.
sweettreat1031
October 28th, 2010 at 7:42 pm
Hi All, I’m going to be making a 3D Thomas the Train cake for my little boys 2nd birthday. Does anyone know how many batches I need to make for a 3D train cake?
iris219
November 1st, 2010 at 9:41 am
This sounds great, want to make this for the 20th of November. But can anyone share the frosting they used on these different types of cakes? (chocolate, vanilla, red velvet etc). Found a cream cheese frosting here on cc that I would like to try on this cake but would like to know what eveyrone else has used. Also, have a question, if I make this cake this weekend (11/6/10) and freeze it until the 17th when I get ready to decotate the cake for the 20th, will it be ok left out for that long?
kizzy89
November 11th, 2010 at 2:27 am
After reading all the possitive comments i cant wait to try this. Iam making a 3d replica cake of my boyfriends mustang next week. I am probably going to be making a double batch using 9x13in pans. I was curious of the type of pan mattered. I plan of making the chocolate version with chocolate pudding. But using a peanutbutter buttercream frosting. Has anyone tried it? I wouldl appreciate all the tips and advise I can get. This is my first time doing this!!
KristasKakes78
November 11th, 2010 at 11:45 am
I used the vanilla version to carve my husbands car.I froze the cakes and then carved them while partly frozen.It worked great.I have used all the varieties of this cake recipe and they are all so good.
November 16th, 2010 at 5:56 am
I live very far away from the states, and in my country there is no Duncan Hines cake mix, please tell me what can I substitute it with?
kdbasher
November 18th, 2010 at 8:39 am
Love this recipe! For those that want to know, one recipe made 6.5 cups of batter when I used a DH French Vanilla mix.
YouCaterer
November 18th, 2010 at 12:55 pm
Used 3x the recipe in Betty Crocker mix for 1 12×3 and 1 8×3 round. Turned out a liitle short, but still my fav go-to recipe!!