This may have been covered before but when you doctor a yellow cake mix, does one look for a basic mix (eggs, oil, water) or do any of you use the mix that requires a stick of butter?

I checked my CakeMix Doctor book and she doesn't address the cake mixes that use butter only the cake mixes with pudding in them.

Thanks,

Joan

Good morning Kos, I am assuming you mean a box mix, I use the cake mix extender in the recipe section here, you can use any flavor box mix with it, and it is GREAT
1 cup plain flour
1 cup sugar
1 egg
1/3 tsp salt
1 tsp vanilla
1 cup sour cream or yogurt
Hope this helps

Naty, sorry I am just now replying as I have been very busy. This is in addtion to the box mix, that don't sound right. Mix the box mix as usual and then add flour, sugar salt, egg, sour cream and vanilla. To me this is very close to scratch, I can't tell the difference and no one else can either and using the extender will give you a lot more batter. Should be more than enough for what you need

Naty, ABSOLUTELY!!! I subsitute one stick of butter for the oil, and whole milk for the water, and I add a tablespoon of high quality vanilla. The cakes are so good they melt in your mouth. No one would believe I used a box mix. Try it and let us know how it turns out. Oh, and I bake at 325 for a bit longer than required....it bakes evenly.

PS---I've also substituted fresh squeezed orange juice in place of the water, and added orange extract and fresh orange peel...it's delicious. (still use the stick of butter)

I have never tried substituting whole milk for the water. I think I will try it this week. Does this make a firmer cake...or is it still super moist???
traci

Naty, I hope all the tips help you out, they sound great. I have never sub the oil for butter or the water for milk but I'm sure it would work out just fine. I know you will enjoy using the cake mix extender, please keep us up to date with your cupcakes

I assure you all that a cake mix made with milk and butter is simply divine!!! The cake is firm and super moist both. Best of luck!!

Thank you for posting the cakemix extender recipe. I have never paid it any attention as I disliked the doctored cake I made. I've added sourcream to chocolate cakemix before and that turned out fine. I tried adding butter and milk to yellow cakemix and it was gross. The flavors did not seem to mesh well. Adding a cup of flour and sourcream sounds like a better way to go. I love to try new recipes.

Is this per box? I use 2 1/2 boxes for my 11x15 pan.

good morning everyone i was just wandering it may sound stupid but how much butter do you use to replace oil you said a stick but how do you measure a stick of butter

One stick of butter will replace the 1/3 cup oil in the recipe. No offense to bubblezmom, but I can't imagine why her recipe tasted gross. Everyone has their own opinion, but I would recommend trying it anyway. I've had great success, and yes, even Pastry Diva agreed with me in a private email that butter and milk is the right thing to do to a box mix. I like to experiment to see what works. Best of luck!

No, offense taken. The cakemix doctor author has made a fortune explaing how to add butter and milk to cakemix. Obviously a lot of people likes cakes doctored that way.