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Can you add Mayo to a white cake mix for moistness?

post #1 of 25
Thread Starter 
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.
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post #2 of 25
You can add 2 Tbsp. of mayo per cake mix. icon_smile.gif
post #3 of 25
Thread Starter 
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...
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post #4 of 25
mayo in cake new one on me.have to try that dh has change alot wish they would leave well enough alone..
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''Big Willie Nelson Fan''....Only I have green eyes crying in the rain.......Dont Sweat The Small Stuff....
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post #5 of 25
Really, DH has added pudding to their mixes. icon_eek.gif

Wish they had left well enough alone... now all the major brands are pudding enhanced. tapedshut.gif
post #6 of 25
Thread Starter 
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.
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post #7 of 25
Thanks for clarifying that, thedessertdiva. icon_smile.gif

(Another crisis averted.) icon_lol.gificon_lol.gif
post #8 of 25
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.
post #9 of 25
Interesting! So would adding 1 or 2 more eggs instead into the mix make it more moist?
post #10 of 25
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. icon_smile.gif
post #11 of 25
Peanut, I'd love to be a fly on your wall.....you sound like you've all the ins and outs down pat!
As long as people will accept crap, it will be financially profitable to dispense it.-Dick Cavett
I tried to think but nothing happened!-Curly
I've been temporarily distracted...be back when I lose interest!
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As long as people will accept crap, it will be financially profitable to dispense it.-Dick Cavett
I tried to think but nothing happened!-Curly
I've been temporarily distracted...be back when I lose interest!
Diana
Reply
post #12 of 25
Diamondsonblackvelvet13,
Thank you for the kind words. I am a mere novice compared to the experts that share their wisdom on Cake Central.
post #13 of 25
I think we all are..It's the coming together of all that knowledge that makes Cake Central ROCK!
As long as people will accept crap, it will be financially profitable to dispense it.-Dick Cavett
I tried to think but nothing happened!-Curly
I've been temporarily distracted...be back when I lose interest!
Diana
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As long as people will accept crap, it will be financially profitable to dispense it.-Dick Cavett
I tried to think but nothing happened!-Curly
I've been temporarily distracted...be back when I lose interest!
Diana
Reply
post #14 of 25
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!!!
post #15 of 25
Quote:
Originally Posted by peanut123

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.



i must beg to differ having grown up on miracle whip chocolate cake.

one only has to google "miracle whip chocolate cake" to find many variations of the recipe.

my sister prefers mayo and I prefer miracle whip as miracle whip has more spices in it for an extra punch of flavor
Keep on cakin'!
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Keep on cakin'!
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