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Adding Sour Cream to cake mix - what's the purpose?

post #1 of 24
10/3/06 at 8:57am
Thread Starter 
What is the purpose of doing this if you are adding one box of flavored pudding?

thanks,
kat
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post #2 of 24
10/3/06 at 9:03am
I think it makes the cake more tender.......you don't taste it.
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post #3 of 24
10/3/06 at 9:06am
I don't normally eat sour cream, but I like it in the extender cake recipe. You can not taste it. Helps to make the cake more dense.
Stefanie
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Stefanie
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post #4 of 24
10/3/06 at 9:15am
You wouldn't believe the difference in the cake when you add
sour cream and pudding(or if there is already pudding in the mix,
you dont need to add it.) I make all of my mix cakes with Sour cream
and milk instead of water. It tastes so rich and not like a box mix.
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post #5 of 24
10/3/06 at 9:21am
Artisticweddings,

When you are you adding the sour cream, how much do you add? I was wondering about adding this to my mixes as well, but I was always unsure about how much.

I have had trouble with the cake mix extender recipe, it made the cake very dense and dry. Anyone else have this problem?
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post #6 of 24
10/3/06 at 9:30am
What is the cake extender recipe?
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post #7 of 24
10/3/06 at 10:32am
http://www.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html

is the link to the cake mix extender recipe. It helps make boxed mixes taste more like "scratch" cakes, and you get slightly more batter from the mix too.

I have not had any trouble with the cake mix extender at all, I've loved the results so far. I always use it with DH mixes.
I've recently started adding 1 T. Merengue powder to help the cakes really rise in the pan too.

The only cake I have trouble with is chocolate. It seems gummy to me when I use the extender.
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post #8 of 24
10/3/06 at 10:45am
Thanks for the link. I will definitely try this.
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post #9 of 24
10/3/06 at 11:25am
I like to use flavored yogurts instead of the sour cream. I make a chocolte cake and used raspberry yogurt. It was "heaven". But chocolate and raspberry are two of my favorites. icon_lol.gif
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post #10 of 24
10/3/06 at 1:33pm
This is the recipe I use when using sour cream...

1 box Cake Mix
1 pkg pudding
1/2 c water (warm)
1/2 c oil
4 large eggs
1 c Sour Cream
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post #11 of 24
10/3/06 at 1:38pm
KAKEDECORATOR....that sounds great! Never would of thought of that! I don't like the extender in my chocolate cake, but adding flavored yogurt sounds perfect! (I do love to use the extender in other cakes, though!) thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif
Christy

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Christy

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post #12 of 24
10/3/06 at 1:44pm
TexasSugar,

Thanks for thta recipe, I will definitely use for tomorrow! I have to bake a class for course 1 so this should be yummy!
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post #13 of 24
10/4/06 at 7:26am
Is there an easy rule for the sour cream, like substituting for water, or adding X amount to normal directions, etc?
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post #14 of 24
10/4/06 at 9:26am
I have seemed to have better luck with yogurt than I have sour cream. On the chocolate ones, make sure you bake them longer than called for or they will be gummy.
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post #15 of 24
10/4/06 at 9:36am
You know what is so neat about this site...I don't even have to post my questions, I just log on and someone else is asking my question!! Thank you everyone out there!!
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