My Variation Of The Cake Mix Extender Recipe

Baking By Cakepro Updated 7 Apr 2006 , 5:41pm by Cakepro

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Cakepro Posted 5 Jan 2006 , 10:05pm
post #1 of 18

Over the course of the past several months, and quite a few cakes later, I took several variations of the cake mix extender recipe and made my own hybrid recipe (of course, there seem to be so many variations that someone else may have come up with this long before me!). I was very pleased with the texture and structure and taste of the cake.

This yielded enough batter to fill one 6" x 3" round 2/3rds full, plus one 8" x 3" round 2/3rds full, plus one 10" x 10" x 3" square 1/2 full. All three pans were sprayed with Pam and had an inverted flower nail in the center. The oven was at 350 degrees F, per my oven thermometer. Cakes were not timed but baked until a toothpick came out with just a few moist crumbs clinging to it. Tops were brown and the cakes were just beginning to pull away from the sides of the pans. They all baked with just a very slight crown and wowee, the taste and texture are wonderful!

Two Duncan Hines French Vanilla cake mixes
Two cups (unsifted) cake flour
Two cups granulated sugar
One teaspoon of salt
Two 4-serving size boxes of Jello instant vanilla pudding mix*
One teaspoon vanilla extract
One cup of vegetable oil
Two and two-thirds cups of water
Eight whole eggs
500 g sour cream (by weight...sorry, didn't think to take the time to measure it volumetrically)

Add all ingredients; mix well for several minutes. Scrape bowl, remix briefly. Pour into greased cake pans containing a greased flower nail.

This recipe may be halved.

*One thing to note is that the rich 'bite' that French vanilla normally has was diluted to more of a subtle plain vanilla. I think I will make a strong vanilla simple syrup to brighten the vanilla flavor of this cake, but next time will use French vanilla pudding mix. I only had regular vanilla pudding on hand. icon_smile.gif

~ Sherri

17 replies
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SUELA Posted 5 Jan 2006 , 10:07pm
post #2 of 18

Thanks for the details! I can't wait to try it.

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jdelectables Posted 5 Jan 2006 , 10:09pm
post #3 of 18

Thanks so much! What would that 500 g of sour cream be? Anyone?

Julie

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subaru Posted 5 Jan 2006 , 10:12pm
post #4 of 18

please explain about the flower nail. I'm pretty new to this site and have never heard of this. Thanks.

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bubblezmom Posted 5 Jan 2006 , 10:22pm
post #5 of 18

Question: Instead of 2c flour and 2c sugar, why not just use another box of cakemix? I'm curious b/c the stores were almost giving away the cakemix during December.

TIA

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cindy6250 Posted 8 Jan 2006 , 6:24pm
post #6 of 18

I just saw this post and was wondering if this might also work with chocolate cake mix and chocolate pudding. What do you think?

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Doug Posted 8 Jan 2006 , 8:30pm
post #7 of 18
Quote:
Originally Posted by sueradford74

please explain about the flower nail. I'm pretty new to this site and have never heard of this. Thanks.




you put it upside down (head on bottom of pan) dead center in pan (grease it). This helps transfer heat to the middle so cake bakes more evenly and doesn't crown as much.

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cindy6250 Posted 10 Jan 2006 , 9:04am
post #8 of 18

I did this yesterday with chocolate cake and chocolate pudding and added 3 heaping Tbsps.
cocoa powder....It turned out sooooo good....Thanks Cakepro!!!

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lotsoftots Posted 10 Jan 2006 , 11:03am
post #9 of 18

Thanks for sharing--I'm going to give this one a try!

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cindy6250 Posted 10 Jan 2006 , 11:13am
post #10 of 18

The texture is more dense, but it is very moist. I am going to try it with the French Vanilla when I get a chance.---Just a note, the 500 grms of sour cream is equivalent to 17-18 oz US. I used a 16 oz carton and then added another heaping tablespoon.

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HaileysMom Posted 1 Feb 2006 , 9:35pm
post #11 of 18

There's 30 grams in an ounce! My daughter is a preemie so we were thankful for every gram she gained when she was in the hospital!
500 grams would equal almost 17.5 ounces like cindy6250 said!

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rocio Posted 4 Feb 2006 , 5:37am
post #12 of 18
Quote:
Quote:


Two Duncan Hines French Vanilla cake mixes
Two cups (unsifted) cake flour
Two cups granulated sugar
One teaspoon of salt
Two 4-serving size boxes of Jello instant vanilla pudding mix*
One teaspoon vanilla extract
One cup of vegetable oil
Two and two-thirds cups of water
Eight whole eggs
500 g sour cream (by weight...sorry, didn't think to take the time to measure it volumetrically)

Add all ingredients; mix well for several minutes. Scrape bowl, remix briefly. Pour into greased cake pans containing a greased flower nail.

This recipe may be halved.

*One thing to note is that the rich 'bite' that French vanilla normally has was diluted to more of a subtle plain vanilla. I think I will make a strong vanilla simple syrup to brighten the vanilla flavor of this cake, but next time will use French vanilla pudding mix. I only had regular vanilla pudding on hand. icon_smile.gif

~ Sherri




Hi, Cakepro I'm so new in this site and in the cake decorating you used two cups of cake flour,... can I use all purpose flour, or it has to be that kind of flour that has already the baking powder and everything on it.
I just don't know the names of everything.
Thank you!!

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llj68 Posted 7 Feb 2006 , 3:37pm
post #13 of 18

Sounds great! Thanks Sherry!

Lisa

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ladybug30 Posted 13 Feb 2006 , 7:28pm
post #14 of 18

I love this recipe. I made it this weekend to serve as dessert and my normally critical mother in law raved over the homemade cake I made (ha ha). It was so moist and good. I have taken a new interest in cake making and decorating. Well, I am going to try the fondant recipe and bow making instructions this weekend. I am hoping to make my first beautifully decorated cake for my daughter's 2nd birthday in a few weeks.


Thanks again for sharing the recipe.

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bodaisy Posted 27 Mar 2006 , 8:50pm
post #15 of 18
Quote:
Originally Posted by Cakepro

Two cups (unsifted) cake flour




Can you use regular flour???? Just curious? Thank you in advance

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m0use Posted 28 Mar 2006 , 4:41pm
post #16 of 18

I would imagine using cake flour in this recipe would be better for the required texture cakepro was looking to achieve.

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bodaisy Posted 28 Mar 2006 , 5:50pm
post #17 of 18

Thank You mOuse..

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Cakepro Posted 7 Apr 2006 , 5:41pm
post #18 of 18

I'm so sorry I never came back to this thread! I guess I wasn't subscribed to it because I never got any emails about posts in this thread. icon_confused.gif

I don't know if you can substitute AP flour with good results...I haven't tried it. I can taste the AP flour in many other cake recipes, which is why I use cake flour. Try it! You never know, it might not make one bit of difference. icon_smile.gif

Thanks so much for the kind words and feedback too! icon_biggrin.gif

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