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Cake mix extender - Page 2

post #16 of 23
5/15/05 at 8:02am
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
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post #17 of 23
5/15/05 at 9:45am
Thread Starter 
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 icon_smile.gif
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"No one is more cherished in this world than someone who lightens the burden of another" ....Anonymous
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post #18 of 23
5/18/05 at 7:16am
Quote:
Originally Posted by cakeconfections

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.



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.
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post #19 of 23
5/22/05 at 5:19am
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
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post #20 of 23
5/22/05 at 9:10am
Quote:
Quote:

cakeconfections wrote:
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.



I also tried this one with a DH devil's food cake and I added a little bit (maybe a few tablespoons) of Hershey's Cocoa...the cake turned out great...I don't generally like chocolate cake mixes but this one was really good, I was impressed. You could taste the cocoa and it was really good. I tried this recipe on a yellow cake too, but it turned out too floury tasting and dense to me.
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post #21 of 23
5/22/05 at 11:09am
mixaleena, Thank you for your recipe, i'll try it.
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post #22 of 23
6/6/05 at 7:38am
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 icon_cry.gif
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post #23 of 23
6/10/05 at 6:22am
has anyone else had the sour problem????? I am about to start baking my sons cake and plan on using yogurt.
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