Originally Posted by cakeconfections
i have one that I use without sourcream.
One cake mix
one cup flour
1/2 cup sugar
tsp baking powder
.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.
I used this extender last night in a yellow cake mix, and it was the perfect amount for my 10 x3" deep round pan. The only issue I have is it makes the cake taste like a white cake (ie tastes like flour.) Any suggestions to not have that white cake flour taste? (Oh, I also added a box of Instant Vanilla pudding mix)
Thanks for any tips.