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.

Can you point me in the direction of the extender; I gotta try 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.

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.

So, would you add the box of pudding and extra egg to this, as well?

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!