I just learned about the fabulous mayo in the chocolate cake to get that WOW moist factor. I was wondering, can you do the same to a white mix or any other flavor mix for that matter? I think the pudding is drying out my cakes.

You can add 2 Tbsp. of mayo per cake mix.

Thank you!! I am going to try this for a while. Like I said, I think the pudding is drying out my cakes. I use DH and they just do not seem up to par lately, and the only thing I can think of is the addition of the pudding. We'll see...

mayo in cake new one on me.have to try that dh has change alot wish they would leave well enough alone..

Really, DH has added pudding to their mixes.

Wish they had left well enough alone... now all the major brands are pudding enhanced.

No, I dont think DH has pudding in the mix...I have been adding a small box of puddong to my cake mixes (DH) and I think it has a tendincy to be dry because of it. But yes, I think they have changed their formula somehow. The cake mixes just seem different lately.

Thanks for clarifying that, thedessertdiva.

(Another crisis averted.)

While it is âfunâ to add ingredients like mayonnaise to cakes, all you are doing is adding more âoil and egg yolksâ to the batter. Mayonnaise is basically made by slowly adding oil to an egg yolk, while whisking vigorously to disperse and emulsify the oil.

A word of cautionâ¦do not use âmayonnaise-likeâ products such as Miracle Whip. They contain lots of water emulsified with less fat than you find in real mayonnaise.

Interesting! So would adding 1 or 2 more eggs instead into the mix make it more moist?

Whole eggs will not give you the same effect as mayonnaise. The egg white-portion will actually âdry-outâ the cake.

âFatâ content is one of the key variables in making a moist cake (fyi-sugar is the other key cake âmoistenerâ). You add âfatâ by adding one or more of the following (butter, sour cream, oil, egg yolks, etc.) or even a âfat-substituteâ like applesauce.

The combination of egg yolks and oil works really well. The lecithin (a powerful emulsifier) in the egg yolks helps distribute and suspend the oil. Egg yolks are also a significant source of fat.

It all depends upon what taste and mouthfeel you want to achieve.

Peanut, I'd love to be a fly on your wall.....you sound like you've all the ins and outs down pat!

Diamondsonblackvelvet13,
Thank you for the kind words. I am a mere novice compared to the experts that share their wisdom on Cake Central.

I think we all are..It's the coming together of all that knowledge that makes Cake Central ROCK!

Thanks Peanut for the info. Now i know of more choices for a moist cake!

And i gree with u , diamondsonblackvelvet13 that Cake Central rocks!!!

Miracle whip...

Who knew? LOVE LOVE LOVE this site!!

Role of basic ingedients in baked goods:

http://www.joyofbaking.com/BasicIngredients.html

Cake ingedients function and formulas:

http://www.bakingandbakingscience.com/Cakes.htm

HTH

 I have found that Pillsbury box cakes with pudding are much better taste wise and texture than duncan hines. I have never tried adding mayo. How much mayo do I add to box mixture and would I still add the eggs?

AI bake my cakes from scratch and I use mayo( about 4 heaping tbs) in the recipe if you don't have mayo you can you sour cream or Apple sauce. I have also tried a mayonnaise cake recipe but it came out to be really dense. but from my understanding you can add mayo to any recipe

I always put one cup of Sour Cream, 4 egg white and 1/3 cup of oil in each box of cake mix.  I use BC and when I used a different brand that didn't contain pudding for my parent's anniversary cake it was really dry.  I don't think I would change from BC again or at least add a box of instant pudding also.

I get rave reviews about the moistness of my cakes.

Hi I have been looking at adding Mayo to cake mix. I use DH because its my Mother in laws favorite. She buys several boxes at a time because it is her favorite. No matter how I fix it even adding pudding, it comes out dry and crumbly. I am going to try mayo and see how it turns out.

Mayo is essentially oil and vinegar emulsified with egg whites. The egg and oil will add moisture to your cake.

I made a small white cake today, right out of the old Betty crocker cook book.  It called for 1 1/4 cup whole milk.

I cut the milk down to 1 cup and added 1/4 cup of sour cream. I prefer to add sour cream to a cake rather than mayonnaise.