I made a white box cake with French Vanilla creamer and a chocolate one with Chocolate Cream creamer. The white cake was very good, the chocolate one just tasted like a box cake....I wasn't impressed.

But my main problem was that the cakes were too soft and fluffy; they weren't dense enough. They were falling apart. It was very hard to frost them and even with a crumb coat I had trouble keeping chocolate crumbs out of the BC.

Anyone know if there is a way to make these doctored cake mixes more dense?

Thanks!

I always add a box of pudding and an extra egg to my box mixes...It gives them more body and they are much easier to frost.

You can also add an extra egg, sourcream and/or extra butter/oil...all of those will make a more dense cake.

Just curious, did you use regular or fat free coffee creamer???

..same here. If I need a firm-type cake, I add one extra egg and a 3.9oz package of instant pudding.

Cindy- I used regular creamer.

Thanks everyone!