I've been reading and am new here. I've been baking for years and wanted to try some of the cool techniques found here for making a cake mix taste homemade, and moister.
Well....to a normal cake mix with pudding (I've tried all three brands!) I added just a spoon of sour cream, 1/2 box pudding, and one extra egg. I also used creamer and milk instead of water.
Each time I bake the cake, it sinks -big time- in the center!
I have had trouble adjusting my oven temp since I bought a thermometer...it seem never to stay at anytihng but 350. If I turn it down it goes down to 300.
I bake it for 45-60 minutes.
Even so, the cakes are so moist that they are almost wet to the touch and taste great, but they are un-sellable. There HAS to be the perfect combination of additions to make it right. What am I doing wrong?
Well....to a normal cake mix with pudding (I've tried all three brands!) I added just a spoon of sour cream, 1/2 box pudding, and one extra egg. I also used creamer and milk instead of water.
Each time I bake the cake, it sinks -big time- in the center!
I have had trouble adjusting my oven temp since I bought a thermometer...it seem never to stay at anytihng but 350. If I turn it down it goes down to 300.
I bake it for 45-60 minutes.Even so, the cakes are so moist that they are almost wet to the touch and taste great, but they are un-sellable. There HAS to be the perfect combination of additions to make it right. What am I doing wrong?
