Hi could someone please explain to me what is often referred to as Cake Mix Extender in recipes, I am looking at trying some of the fantastic recipes available on CC but have to admit some of the ingredients might as well be in another language. I'm in Australia and just new to Cake Decorating it's something I have always wanted to do, so maybe that will explain my lack of knowledge.

Maybe what you are seeing is to add a mix extender to a boxed cake mix. But here is box mix extender recipe I'm trying out tonight. I got it off here, sorry I can't remember who I "stole" it from

Here's a basic extender recipe you can use with basically any flavor of cake. It will fill two 8" pans (2" deep) perfectly, none wasted.

1 box mix
1 cup flour (for chocolate I use 3/4 flour amd 1/4 cocoa powder)
1 cup sugar
1 cup sourcream
4 eggs
water and oil called for on box (you can use milk and butter)
vanilla(or flavor of choice)
1-4oz box flavored instant pudding

I just did this exact mix extender today wit a box of Duncan Hines white cake. All together it will make about 8 cups of batter. I used the 2 inch deep pans, 8 inch in diametre. It made a lot of batter, it filled the pans about 2/3 each, two pans, cooked at 350 and for some reason it took an hour to bake. I'm not sure why it took so long. I still don't know if I did something wrong. Hoping someone can tell me. But the recipe above is really delicious and makes the cake more sturdy, in my opinion, which is great for decorating!

"Extemder" recipes are usually where one would start with a box cake mix, and add additional ingredients thereby making the mix extend beyond the original amount.
There are many different ideas on what recipe works best
My *original* WASC cake recipe is/has been called an extender. It makes a great tasting, moist cake that most people find truely delightful and tasty. Yes, there are some who don't care for it but we all have different tastebuds
I don't know what ingredients you refer to that are so forign sounding but being in another country it could be something you are totally fimilar with but has a different name there.

Spectra - it may be because it is more dense? I know when I use WASC (thanks kakeladi - I use that one!) it takes longer to cook than the recipes that I previously used that were not as dense.

That makes sense, thank you! It is definitely denser, which I like because it's nice and sturdy! Do you adjust the temp at all or is 350 good to cook that long? It took exactly an hour.

I always cook at 325, I don't really time my cakes anymore, I just smell them and check them - I don't do the same size regularly anyway & it's different for each size.

Thanks everyone for your replies I really appreciate it. Now I understand what the term cake extender means I will give it a try thanks for the recipes.

Thanks Renaejrk and Thanksharla! From now on I'll do 325, and just let it cook until it's done. After awhile I'll get a feel for it.

To me, the above recipe while very good, is much more than just a "cake mix extender". It's an entire recipe.
I got the following "extender" from another site and it does just that...extends a box cake mix just enough, to more evenly fill a standard one mix pan. I've noticed that cake mixes, as they are, do not properly fill a 9"x13" pan and you're left with a rather flat cake. This "extender" should remedy that problem. I have not tried it yet, but I am very anxious to the next time I make this size cake or one that takes a standard one mix cake. I believe it's supposed to work for any flavor mix...

3/4 cup Flour
1/4 cup Sugar
1 tsp. Baking Soda
1/2 cup water
1/4 cup Oil
1 Egg

Mix together and add to the already prepared cake mix. Bake an additional 5-10 minutes. (I think I would just add all these extra ingredients to the dry cake mix along with the ingredients called for on the box and beat together for the standard 2 minutes.) Hope this helps