I just wanted to share my experience, in case there were some here who haven't tried it yet. I used the cake extender recipe a few days ago for the first time and got nothing but rave reviews. The cake was so moist and delicious.
I need to make a 9 x 13 which takes 7 cups of batter. My cake mix only made about 6 cups so I decided to add in the extender. I put the extra in a 6 inch round and it filled it about 1/2 way, just in case you were wondering how much batter I ended up with.
I used it with a white cake mix this time, but am looking forward to trying out with yellow. I know it will be fabulous. Thank you, thank you lilscakes for posting the recipe.
I have to second this...I tried it for the first time a few weeks ago and it is now my standard cake. The texture of it is amazing, just like velvet.
Someone tried one I made last weekend and ordered it for their wedding cake on the spot!
I have searched the recipes but can't find it can someone point me to the extender? Thanks,
Shannon
OOOPS nevermind I found it.
I have tried it with a yellow mix and it was wonderful!! I made it for a friends birthday and she was like omg where did you get this recipe. (of course I did not want her to know!!)
Here is the one I use:
http://www.cakecentral.com/cake_recipe-1599-56-Enhanced-Cake-Formula.html
I use only Pillsbury cake mixes. I follow the recipe (DO use the butter!) except that I use cake flour instead of AP flour. Just use 1 cup + 2 tbsp cake flour instead of 1 cup AP.
The way I make it, it makes 7 1/2 cups of batter, perfect for a 9x13 pan. It does not rise quite as high as undoctored mix, though, so you may want to fill the pans a little fuller than you might otherwise.
It's SO good, y'all. I'm renaming it White Velvet Cake.
The way I make it, it makes 7 1/2 cups of batter, perfect for a 9x13 pan. It does not rise quite as high as undoctored mix, though, so you may want to fill the pans a little fuller than you might otherwise.
I used the recipe and added 1 T of meringue powder to it and it raised quite well. You may want to try it next time. I did one layer with the meringue powder and one without and I could definitely tell the difference.
HTH
Leily
I use the one called the Cake mix extender. Here is the link. The one that Kelleym posted is the Enhanced Cake Formula. While I'm sure it's good, I haven't had a chance to try it yet. It is on my to do list. Thanks for the Meringqu tip leily.
http://www.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html
I have been using this too. I tried it with strawberry mix this week and it was really good! YUM YUM Good thing I sent it to Dh's work otherwise I'd have to be eating it now.
I use the one called the Cake mix extender. Here is the link. The one that Kelleym posted is the Enhanced Cake Formula. While I'm sure it's good, I haven't had a chance to try it yet. It is on my to do list. Thanks for the Meringqu tip leily.
http://www.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html
I didn't even notice this before, thanks for pointing it out. I used the cake-mix extender also. So I guess I am not sure if the meringue powder would help with the enhanced recipe-but I don't see why not.
Leily
So, would you add the box of pudding and extra egg to this, as well?
I did b/c it is habit. I don't know if it hurt it or helped it... but boy oh boy were the cakes moist! So I guess you could if you wanted to, but I don't think you would need too.
Leily
So, would you add the box of pudding and extra egg to this, as well?
No, you don't need pudding, but the recipe does call for an extra egg. Just follow the instructions exactly and your cake should come out delicious.
So, would you add the box of pudding and extra egg to this, as well?
I did b/c it is habit. I don't know if it hurt it or helped it... but boy oh boy were the cakes moist! So I guess you could if you wanted to, but I don't think you would need too.
Leily
leily, it looks like we posted at the same time. LOL. I did not use the pudding and the cake came out great. But I will have to try adding it the next time along with the meringue powder.
OK, I have a question, I have used the basic cake mix extender which it seems other than the butter, these two are the same recipe...the cake mix, cake mix ingredients, 1 cup sour cream, 1 cup flour, 1 cup sugar, salt and vanilla, and an extra egg. With or without the butter, with or without the sour cream, does anyone else find the recipe makes a very sweet cake? Now I ask this, but I am a chocolaholic. I can eat sinfully chocolate desserts with no milk while a basic buttercream is WAYYYY to sweet for me. So is this just my taste? Is there another recipe to extend or enhance a cake mix that may not be as sweet? Does the butter instead of the sour cream make a difference too the sweetness? Did I just use the word sweet WAY too much in this post? LOL/ Thanks
Sorry, lainee, didn't mean to hijack your thread! I always get confused...extender, enhancer. They look sort of the same. Sorry!
Sorry, lainee, didn't mean to hijack your thread! I always get confused...extender, enhancer. They look sort of the same. Sorry!
Don't even worry about it. But now I'm anxious to try the Enhanced Formula. It's all good! lol
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