There's a recipe found on this site that is called an "Enhanced Cake Formula". Basically you add extra ingredients such as cake flour, sugar and sour cream to a box mix. Has anyone tried any of the recipes found on this site? If so, did you like the result? Would you recommend it? I have a wedding cake to make for my daughter's wedding next weekend and I am considering using this recipe.

Thanks in advance!

Belladonna--
I use it for my wedding cakes and vanilla cakes. Makes them taste even more "homemade from scratch". Haven't tried it for chocolate yet.

We just started using it about 2-3 months ago. It is great in almost all cake mixes - except DH Fudgy Chocolate, it was really moist to the point of being wet. When you add the extras the cook time is much longer a 13x9 pan is 50 mins, but you have a great batter and much more of it. I just started using the baking strips too, they help the cook time and the edges aren't crispy. My partner swears by the heating core, but I haven't had to use it. Go for it!!! Its a great recipe and doesn't add a whole lot of expense with more flavor.

Does it make the mix any more dense? I'm looking for a way to make the mix a bit more dense/stronger for tiered cakes without changing the taste.

Thanks!
Debbie

Yes, it was much more dense!!! And heavy (weight wise).

hmmm - i'll have to give that one a try!

Thanks!
Deb

Thanks for the respones! I'm just your every day cake baker. I seldom bake a cake from scratch and I seldom make one larger than 8" (?). I've been baking all types of test recipes over the past week or so. Before coming to this site I had never heard of "Magic Strips" or a heating core. I now have Baking Strips and will use an upside down flower nail to bake my cake Based on the opinions from this board I will also go ahead try this recipe. It better be good! cuz I'm about all tested out. I'll just go ahead and trust everyone and give it a go. I'll let you all know how it goes!

Do I really have to sift powdered sugar? Why does this need to be done?
Call me lazy but can it really make a difference??

ya know, I just dont get all the talk about scratch cakes. Every cake I make (box mix) has been so darn good and I have so many compliments. Also the price and convience is totaly all for the box, at 88 cents a box at walmart you cant beat that.
Also, Most if not every box mix availiable in the stores by me all have pudding in the mix, therefore should I still do the enhanced cake recipe
Thanks

I tried the super enhanced recipe this past weekend. The taste was really good, although it was really dense. A little too dense for me...probably all that butter in it. The crumb was not very fine textured. I still prefer my usual white/yellow cake which is the White Almond Sour cream cake.
But everyone's tastes are different....

Courtney

I though it tasted too much like vanilla wafers. That was the first thing my husband said when he tasted it also. It would be really good, I think, with a banana cream filling, like the popular vanilla wafer dessert. Too each her own, though