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doctored cake mixes?

post #1 of 181
Thread Starter 
I am curious of the different tricks you can do to boxed cake mixes that taste great. I have heard scratch cakes taste better but frankly I am lazy and just want to try to doctor them first lol. Any ideas would be appreciated. Thanks!
post #2 of 181
Doctored cake mix recipes:

WASC cake (w/flavor variations):

http://tinyurl.com/2cu8s4

Another chocolate version of WASC:

http://cakecentral.com/cake-decorating-ftopict-587744-.html

http://cakecentral.com/recipes/7367/amazing-chocolate-wasc-cake

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using a hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

Original WASC by kakeladi:
(This recipe doesn't use any oil/fat.)

http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe

Enhanced mix recipe:

http://cakecentral.com/recipes/6948/enhanced-mix-recipe

Durable cake for 3d and weddings:

http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes

No fail pound cake:

http://cakecentral.com/recipes/137/no-fail-pound-cake

Cake mix extender:

http://cakecentral.com/recipes/1977/cake-mix-extender

Extender recipe #2:

http://cakecentral.com/recipes/3233/extender-cake-recipe-2

Enhanced cake formula:

http://cakecentral.com/recipes/1599/enhanced-cake-formula

Super enhanced cake formula:

http://cakecentral.com/recipes/1953/super-enhanced-cake-formula

Darn good chocolate cake:

http://cakecentral.com/recipes/2163/darn-good-chocolate-cake

Additional doctored cake mix recipes:

http://cakecentral.com/recipes/7573/red-velvet-redux-easy-durable

Thread on adding various ingredients to cake mixes:
(Dream Whip, instant pudding, meringue powder, etc.)

http://cakecentral.com/cake-decorating-ftopict-68873-.html

HTH

Edited to repair broken links.
post #3 of 181
I went through the whole phase of seeking out the best recipe and after many trials and errors came across what I think is the perfect recipe: The WASC (white almond sour cream).

I use it for every cake flavor, exchanging cake mix flavors, extract flavors, adding a pkg of pudding, sometimes using a flavored yogurt in place of sour cream, using flavored coffee creamers in place of half of the amount of water called for (or melted ice-cream, lemonade, coffee...)
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #4 of 181
Thread Starter 
Thanks so much for your guys help. I will be trying WASC for sure. This should be fun icon_biggrin.gif
post #5 of 181
I'm glad to see this thread and will be checking the links. Question for those of you who have tried adding a package of pudding: how does this affect the cake? I've done this a few times when the CC recipe called for it, and I thought it made the cake too heavy and "wet" even though it was done. Anyone else experienced this?
post #6 of 181
Yes, it does make the cake more moist and can make it seem "wet" if the recipe calls for a high percentage of fat and sugar.... boy, that sounds odd icon_confused.gif .

Anyway, the WASC recipe is a double batch and one pkg of pudding makes it supreme without being overly moist. But TWO pkgs of pudding is overkill, I have discovered. I add it mainly for more of a flavor boost, especially when making chocolate, as the WASC is already very moist even without it.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #7 of 181
Pudding is basically sugar with binders....

So whether increasing the amount of sugar adds or detracts to the finished cake depends on the proportion of "additional" ingredients to the original cake formula and also on the size of the initial batter yield).

For example, adding one package of instant pudding to a full WASC (2 cake mix) doctored recipe probably won't unbalance the formula excessively. But just adding one package of instant pudding to a Jiffy cake mix probably will.

Scratch cakes are even more sensitive to changes in their formulas.

Simply adding "more" sugar doesn't make a "better" cake. (Also, it seems to me that some pudding added recipes are striving for a fudge-brownie like texture.)

List of common cake faults caused by too much sugar in the recipe:

cake sinks in the center
top crust is too dark or hard
cake falling apart

HTH
post #8 of 181
I always use sugar-free fat-free... It still makes it very moist.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #9 of 181
Some members have even commented that the WASC (as written) is TOO moist! icon_lol.gif
post #10 of 181
Hey, Macsmom...would you consider posting ALL your delicious sounding varieties of WASC...I would love to know more about what flavor combinations really work, and what ingredients (specifically) go into those.

By the way, I'm trying your version of MMF just as soon as my Lorann butter oils arrive.
post #11 of 181
Sure! The ones I've tried SO FAR anyway... (I have several ideas that I want to try in the future, like a rootbeer cake).

It'll take some time, though, as I don't have much time to spare in the next few days. Shall I post them in the recipe section or in this thread?
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #12 of 181
I'm so glad icon_biggrin.gif ... thanks so much.

PLEASE post here on this thread (whenever it's convenient for you)...it can be a royal pain sometimes trying to find stuff posted in the recipe section.
post #13 of 181
I almost always use mixes. My humble opinion on mixes is they are high tech mixtures of flour and levening agents, the same ones you would put in yourself, so what is the advantage of measuring out all those ingredients yourself. Also, I haven't sat down and actually ciphered this out, but I think they are cheaper. So, for most of my decorated cakes, I just use mixes.
People would argue with that, but in my mind it is simply an extension of self rising flour.
I Always, Always do my own frosting, though. Canned frosting. Yuk.
I have a few cakes that I do by starting with a cake mix. Italian cream cake is one of my favorites. Right now I'm on a hunt for a good red velvet that I could make with a mix.
Then I have a few that I do totally from scratch. A weight watcher's chocolate that uses instant coffee as a flavoring. It's pretty good. And instead of frosting you can sprinkle powdered sugar over a doilie for a pretty "frosting" affect.
Hillary Rodham Clinton for Prez--You go girl!
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Hillary Rodham Clinton for Prez--You go girl!
Reply
post #14 of 181
I always add a box of Jello pudding to the mix, as well as a couple teaspoons of real vanilla. People say that my cakes melt in their mouths.
post #15 of 181
Quote:
Originally Posted by lvspaisley

I always add a box of Jello pudding to the mix, as well as a couple teaspoons of real vanilla. People say that my cakes melt in their mouths.



do u put the dry mix in or do u prepare the pudding as directed first??
I believe that every person is born with talent.
~ Maya Angelou
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I believe that every person is born with talent.
~ Maya Angelou
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