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Sour cream in cake mix???

post #1 of 7
Thread Starter 
I wanted to try adding sour cream to a cake mix but I don't want to change my extender cake recipe all together so should I just add it or do you replace it for part if the oil, part of the water??? Im confused...what else is new right
post #2 of 7
This is one of my favorites. Works for any flavor cake mix.

http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe
Kats Suite Cakes......Cakes "to live for"
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Kats Suite Cakes......Cakes "to live for"
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post #3 of 7
Here is the recipe I always use for my cakes, comes our great and super moist.

http://cakecentral.com/recipes/16739/classic-yellow-cake
post #4 of 7
Here's a chocolate cake with sour cream, I've been making for years. I make this instead of my extended if I want a lighter cake. Its from an old pillsbury booklet I've had since my grown kids were small. I use DH mix instead of pillsbury though, as I prefer the DH.

Heat oven to 350.

Makes 2 - 9 inch rounds. I use my old 1 1/2 in pans for this cake.

1 pkg. pillsbury plus dark chocolate cake mix
1 cup water
1/2 cup sour cream
1/3 cup oil
3 large eggs

Do the usual. Prep pans or muffin cups. Combine cake mix, water, sour cream, oil and eggs at low speed until moistened;beat 2 minutes at highest speed (if using hand mixer)
Pour batter into prepared pans. Bake at 350 for 25 to 35 mins. or until toothpick comes out clean.
For cupcakes, I usually follow the baking time on the box but always check a bit earlier just in case.

Note.. Not called for, but I also add a teaspoon vanilla.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #5 of 7
I agree with KatsSuiteCakes, I use Kakeladi's Original WASC and cakes are very moist.
post #6 of 7
I also use the orginal wasc recipe and loved it! If you're unsure, you should try that recipe.
post #7 of 7
I too use the WASC and everyone loves it. You can't go wrong with it!
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