Hi everyone.....I've just posted a recipe that I've used for a number of years under the boxed cake mixes tab. This recipe guarantees a dense and moist cake each and every time. I've never been disappointed and thought I would share for those who might want to try it. Enjoy

I am having difficulty locating your recipe. There are so many different recipes listed under enhanced cake mixes. Could you give me some help locating it.
Thank You

I couldn't find it either! I posted under cake mixes , but it's not there. In any event, here it is:

Mix any flavour cake mix (with or without pudding) as per package directions. To this add:

1 cup flour,
1 cup white sugar,
1tsp. salt
500 ml. sour cream or yogurt
1 egg
1 tsp. vanilla or other cake flavouring

Mix above with prepared cake mix & bake as per pkg. instructions. This will make 3 x 9" pans rather than 2.

I've used this recipe for a long time and am never disappointed. It tastes like a moist, dense scratch cake. I have used both full and low fat yogurt or sour cream and get great results everytime. I have doubled this up (i recipe at a time) for sheet cakes. Just make sure to use the baking strips. I get rave reviews each time. Hope it's as successful for you as well. Happy baking

Thank you so much for posting your recipe. I will definitely try it! It was so kind of you to share it!

I meant to convert from metric to imperial and forgot. For those accustomed to the imperial measurements, 500 ml. = 2 cups. Happy baking

WOW..... and only (1) egg...
I'm going to have to try this one...
sounds good to me...
Thanks for sharing it with us.
cakegal

thanks so much for the recipe. I am definately going to try it.

Yes...you definitely have to prepare the cake mix as per package directions. (usually 3 eggs, oil and water). In addition to that you would add the other ingredients I've listed. Hope no one has tried it with just one egg yet....could be pretty dry

Just wondering... is this cake flour, self rising flour, or all purpose flour. I was hoping to try this today, so if anyone knows... please answer quick!

I always use all purpose flour with great results. Hope it works out well for you.

i have one that I use without sourcream.

One cake mix
one cup flour
1/2 cup sugar
tsp vanilla
tsp baking powder
1 egg
.5c water (or milk)
if box says 1/3 c oil increase to 1/2

I mix all the dry ingredients togther then add the rest. You still follow the box directions and add the additional ingredients on the list. Adding the fourth egg make a heavier cake, but it is still super moist. If you want a lighther cake just omit the extra egg.

I use this one becaue I dont bake with sour cream most of the time. My results from this extender are still a supermoist cake.

cakeconfections, The recipe calls for two TBS of oil... so how much will I use? I just tried the other recipe and that batter taste great, but the cake didn't bake up very high. I'm trying them all to get to a perfect white cake.

Thanks for posting the recipe. I am going to try it tonight!

i was wondering how many cups of batter your recipe makes, i know you said it would make three round pans, but i would like to make other shapes. thank you

Yikes....I've never really measured, but I've made it many times and know that one cake mix + extender will make exactly 1 round 10 x 3 " pan (my notes on that pan = 8 cups batter). I've made it a gazillilion times for a 12 x 18" sheetcake and always use 2 cake mixes + extender (per cake mix). I would say it equals 8 cups. HTH....Happy baking

i have another question about your cake extender. Do you add any coco or anything extra if you are making a chocolate cake for more flavor. Thank you, laanne

mixaleena, Thank you for your recipe, i'll try it.

Does the cake need to be refridgerated if it has the yogert/sour cream in it? I make a butter pecan cake with it and it tasted sour like buttermilk pancakes...yuck

has anyone else had the sour problem????? I am about to start baking my sons cake and plan on using yogurt.