Can you add BOTH the cake extender AND enhancer (enhancer = sour cream, pudding, etc.) to the same box of cake mix?

Anyone? Anyone? "Bueller?..."

The original WASC recipe here on CC has both extenders (extra flour & sugar) and enhancers (sour cream, pudding, flavorings). It increases a cake mix to about 1 1/2 its normal amount.

Search the recipes here for WASC to get the info.

Kristy

I have combined an extender recipe and an enhancer recipe. I use it all of the time and everyone loves it.

Thanks so much!

YES! You most certainly can!

what type of pudding do you add - instant or cook-n-serve? i never know what to add and i would love to try and add pudding to my cakes.
so its ok to add sour cream and pudding to cake mixes.
along with the extra flour and sugar?

This is very new to me. Do you add extenders to cakes baked by scratch?

Aundrea--the pudding is typically a small box of instant pudding. It is added in dry. I whisk mine in with the cake mix before adding the wet ingredients. You can add both pudding & sour cream with or w/o the extenders.

MsJckson--I think most extenders are for cake mix "doctoring". Extra sugar, flour to make a single box of cake mix go further. The WASC recipes here on CC are based on that idea.

It is easy to find lots of variations on the "cake mix + pudding" or "cake mix + sour cream" or "cake mix + both" formulas. Search here on CC or google "cake mix with pudding" to get recipes.

Kristy

I bake in small quantities just for family and like to extend my mix to a mix and a half for my 2 inch pans while adding sour cream for extra homemade flavor.

Here is the "extender plus enhancer" I use:

Prepare cake mix as per package directions. In addition to this add:
1 egg
1 cup flour
8 oz sour cream
1 cup white sugar
1/3 tsp. salt
1 tsp. vanilla or other flavoring of choice

*you could add dry pudding to this as well. If I do it, I only add a few tablespoons. Otherwise, using the whole pkg makes me feel like I get a cake that is too wet or gummy for my taste.*

Instructions:
Bake as per pkg directions

I've used the WASC recipe and variations a bunch of times and am always amazed at how much extender is added with no additional leavening agent.

Sorry to post off-topic here, but I can't get anything other than the same home page to come up for two days now. Same pictures, same forum topics with the same number of posts. It's like the homepage is stuck in some kind of "stop" mode.

MODS - what gives??? Is there a glitch with the website?

chasey- i pretty much use the same receipe you listed. but never thought of adding pudding to it.
whats the purpose of adding pudding when already adding sour cream?
i guess i can play around but not sure what the pudding provides.
maybe once i know ill understand more.
thanks for all the tips this is so interesting!!

same here newmansmom2004

Years ago I used to add a big "gob" (now there's a precise measurement for ya) of real mayonnaise to all my box cake mixes. Everyone siad my cakes were much moister than theirs.

I would estimate the amount to be 1/3 cup. I added it to boxed brownie mixes too.

I too am having problems. Haven't seen a new MOST SAVED cake since the 18th. I'm sure they know about the problem. Since yesterday I can see new cakes, just not the ones on the top row. Thank goodness all my favorites are preserved.

What would we do without this site............YIKES!!!!

Here's the recipe I always use, everyone loves it!

1 cake mix
1 C granulated sugar
1 C all purpose flour
dash salt

1 stick of melted butter
1 C sour cream
1 1/3 C water
3 eggs

I mix my dry together and my wet together and then combine them. Bake at 350. Always comes out great!

yeah, I always do WASC but never done the extender to it. mmmmm, will have to try it.