I need some opinions on what your favorite recipe is using boxed cake mixes.
I've already checked the recipe section, does anyone have a great tried and true one? I'm open to flavor options.
Thanks!

I always do the cake extender when i make cake mixes. Or i do just plain ol' doctoring with some yogurt, extra egg, extra vanilla, and box of pudding mix.

I was just reading a post and Squirrelly Cakes listed a lot of ideas of things to do with boxed mixes. Check out this link:
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=16359&postdays=0&postorder=asc&&start=0

I hope the link works...otherwise look under forums/cake disasters/cakes keep sinking. It's on the first page of the thread at the bottom.

Hope this helps!

white almonda sour cream is my favorite and all my clients favorite. I use variations of it for my chocolate, strawberry, lemon, and pink champagne also.

the only cake that i will bake from a mix is the one that bonnie mentioned, the white almond sour cream. all my other cakes are from scratch.

Thanks so much everyone, I needed a last minute recipe and you've been a big help!

dh is the best i've ever tried. i also doctor it up with recipes from the cake doctor!!

I get a lot of requests for the Cake Mix Doctor's almond cream cheese pound cake. It is very moist and is great with buttercream.

OOOhhhh thanks so much Diane, I think I'll try the kahlua Cake from her recipes! You're great!

Bonnie,

What variations to you use for the leomon cake? I have been wanting a GOOD lemon cake with lemon buttercream or another buttercream that compliments the lemon cake.

Thanks!

Wanda

I add pudding, a little fresh lemon juice, and a few tsp of fresh grated lemon zest to my lemon cake. If you like, sliced almonds are a very tasty addition as well! For filling a lemon cake I use lemon curd or chocolate icing (my sister's favorite combo!). I haven't tried lemon buttercream, but it sounds delish!

I've been using DH white mix with buttermilk, whole eggs and spices to make a Snickerdoodle cake. I also make a white chocolate cake using DH. Got the recipes from the cake doctor book and did a little further doctoring myself. And I don't feel guilty using it because I add so many other things to it that is as home made as my scratch cakes. The cake mix is like pre-measured flour to me.

I agree Penny Sue! Cake mixes are a great base for cakes. If you doctor them and make them your own, in my book, that's just as good as scratch with fewer things that can go wrong with it due to incorrect measurements for flour, sugar, etc.

Penny Sue, if you don't mind, would you send me your recipe for your Snickerdoodle cake? I'm trying to really set myself apart with VERY different flavors from the other bakers, etc. here in town and your recipe sounds WONDERFUL!! My email addy is [email protected]. Thanks!!!

I have a recipe for a strawberry cake that starts off from a white cake mix. It is so good. Everyone I've ever made it for gives it rave reviews. If anyone is interested let me know. I'm a newbie to cake decorating, but I've been baking for friends and family for years. I just found CakeCentral a couple of weeks ago. I love this site.

Lainee

The Lemon recipes differences...
Use 3 whole eggs instead of egg whites.
2 Tsp of vanilla
1/4 tsp of lemon extract
and lemon zest from one whole lemon..

This is sooo good.