i ran out of my scratch cake mix, but i have two box cake mixes at home, on is white and the other is chocolate...i read all the recipes for the doctored cake mixes, but i dont have sour cream, or yougart...but i do have lots of eggs and butter and sugar and shortening...and oils, im new help!!

i wanted to use this one:
1 Cake Mix Box (Duncan Heines®, Betty Crocker®, Pillsbury® etc.)
1 cup All purpose flour
1 cup white granulated sugar
1 generous dash of salt

3 large eggs
1 1/3 cup water
1 cup Sour Cream
1/2 cup melted butter (optional, but highly recommended)

can anyone give a suggestion for this recipe without the sour cream? or something else that would work...i would just make it the regular cake box way, but they are often very dry!

I don't know how well this will go over but how about using mayonnaise instead of the sour cream. I have seen recipes with mayonnaise in it. tasted em too and the mayo doesn't seem to affect the taste.
Well just a suggestion. You might ask others on the forum what they think.
BUMP!!!

super bump!!! You've got me on the answer , but I'm sure interested to know if mayo would work.

http://www.foodsubs.com/Cultmilk.html
scroll down. it's in alphabetical order.
hope this helps!

I have never used mayo before...what kind of cake are you trying to make??? I have used extender recipes on box cake mixes and have never had a problem with them coming out dry.

You might bake it the normal way and then glaze with a simple syrup. That should keep it really moist! Good luck!

im trying to make an extenter recipe so that its not as dry as the plain box mix...but i dont have a liquid like yougart or sourcream or cream cheese, so i am trying to figure out what else i could substitute to make it work.

I have used a recipe very similar to that one. Once I ran out of sour cream when I was in the middle of making 4 batches. I used just plain old milk for one of the batches and it turned out just fine, I couldn't even tell the difference between that and the ones made with sour cream.

Originally I thought about subbing mayo, but then I thought, 'mayo is made with eggs and oil, right? ' so that is not really a proper substitute, although the consistency is more equal to sour cream, milk is actually a closer substitute.

Melissa

katleg,

I have substituted butter in place of the oil and it gave the cake a nice rich flavor.

I guess mayo just does not sound good to me! I think I would use the butter before I would use the mayo!

I like this one, I use milk instead of water and for the additional amount of oil, I substitute butter as stated in the recipe.
Auzzi From the Wilton Site's Extendacake Pound Cake
1 pkg of any kind of cake mix to which you add all of the ingredients called for on the box
In addition:
1 cup all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 cup Crisco oil - she substitutes 1/2 cup softened butter instead and so did I - wonderful!
2/3 cup water
I beat the butter, then added all of the ingredients the cake mix called for and then all of the other ingredients. Then I blended on low for 1 minute, then 2 minutes on medium, scraping the bowl down. Gnerally, cook at 325F for the larger cakes, 350 for smaller and you will need to add baking time, perhaps about 10-15 minutes to the times given on the cake mix box. I checked ever 5 minutes or so over the cake mix times.

this one sounds great i cant wait to try it. thanks for sharing.

You could also try substituting with applesauce-it makes it dense and moist.

Actually mayo, like sour cream, is oftened used in a chocolate cake and produces excellent moist results. I wouldn't substitute one for the other but if you have a recipe calling for mayo, you may be in for a pleasant surprise. I think this use goes back to the 70's. I guess the fear with people is if they don't like the ingredient on its own, they won't like it in a cake. But not so, you won't taste it, it is just like adding buttermilk to a cake, you won't taste it but it will do the trick in making a good texture and moistness.
Most of the best chocolate cakes use sour cream, mayo or buttermilk to give them a nice texture and moistness.
Do not substitute buttermilk for regular milk when it isn't called for as you must adjust other ingredients to account for the acidity level changes.
Hugs Squirrelly

Squirrelly is right - I have made the chocolate cake with mayo before (and I DO NOT like mayo on anthing...not even in potato salad!) it really works out perfect - makes a very moist cake, and you cannot taste the mayo at all. (make sure it is plain mayonaise and not something like Miracle whip though - which has additional spices in it!)

Haha, that is true, not the same thing at all! Some cakes call for yogurt too and this makes a nice texture and I don't like yogurt at all, so fortunately it doesn't change the taste.
I actually judge a chocolate cake recipe by if it has one of those ingredients in it or not. If it does, I will try it, if it doesn't, I don't. I just find it makes that much of a difference and the texture and moistness is that predictable if one of those ingredients are added. Yeah, I am a chocolate cake snob and proud of it, haha!
White cake recipes, now that is quite another challenge. I have tried at least thousands over the years and still cannot find the perfect white cake recipe. I find some that are good, even pretty good, but still find that if someone is really fussy about their white cake, I am better off using a doctored cake mix for a white. I have studied this quite a bit too. Apparently, you get a better white cake when using shortening, the shortening is just better for the consistency, butter makes the crumb too dense. Cake flour and buttermilk add to a better, more moist white cake with a good crumb. But still, I am searching for the perfect combination. There is a group of us that try every last white cake recipe we find and we have come close to finding that perfect one, just not quite there. Haha, they will probably find it when I am dead and gone!
Hugs Squirrelly