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Which Orange Dreamsicle cake recipe is the correct one (From MacsMOM)?

post #1 of 23
Thread Starter 

Which is the correct orange creamsicle cake from Macmom?

 

Is it this one? (I would cut this recipe in half)

RECIPE NUMBER 1
Orange Dreamsicle - MacsMom
2 boxes white cake mix
2 c melted orange sherbet
2/3 c OJ or diet orange soda (soda suggested by cinderspritzer: "I added ... diet sunkist soda.... and it tastes FREAKING AWESOME!!!")
2 c flour
2 c sugar
3 (6oz) orange creamsicle yogurt
6 eggs
1/4 c oil
1 T orange extract
*Perhaps some food coloring

 

Or this one as it is here (not cut in half):

In this one, where is the oil, the extra flour and the extra sugar? Also, do they mean a teaspoon of orange extract?

 

 

Ingredients

Cake:

  •  1 box white cake mix
  •  2 c melted orange sherbet
  •  1 small pkg vanilla instant pudding
  •  2 containers (6 oz) Yoplait orange creamsicle yogurt
  •  3 eggs
  •  2 t orange extract
post #2 of 23

I've made the top one.  The second one seems to be missing ingredients...

post #3 of 23
post #4 of 23
Thread Starter 
Quote:
Originally Posted by bct806 View Post

http://cakecentral.com/a/orange-creamsicle

 

this one


HI bct806,

 

The one at the link you provided is the 2nd one that I listed above. I too think it's missing ingredients. Can somebody clear this up? I'm really confused because this recipe has a ton of comments where the uers all say it was great!!!

Thanks!!!!!

post #5 of 23
THIS IS THE ONE I GAVE FROM HER GOURMET LIST:

Orange Dreamsicle - MacsMom

2 boxes white cake mix
2 c melted orange sherbet
2/3 c diet orange soda (soda suggested by cinderspritzer: "I added ... diet sunkist soda.... and it tastes FREAKING AWESOME!!!")
2 c flour
1-3/4 c sugar
1-1/2 tsp salt
1/2 tsp baking soda (modified to add baking soda 3/10/10)
2 c sour cream
9 egg whites
1/4 c oil
1 T orange extract
*Perhaps some food coloring

*Update: DH Orange Supreme is now available in more stores, I suggest using the DH mix over using orange sherbet, as it seems several of you still have issues with the cake sinking using sherbet. If you can’t find the DH mix, using a dram of LoRann Orangeoil works just fine for flavoring, along with diet orange soda, if your sherbet causes the cake to sink.
post #6 of 23
Quote:
Originally Posted by rsquared02 View Post

I've made the top one.  The second one seems to be missing ingredients...

I don't think so. You add milk, eggs, and oil to boxed cakes. You are replacing two of the fats (milk and oil) with melted sherbet and yogurt. MacsMom is the OP on the recipe. 

post #7 of 23
ChrystysCreations is the one I would use. Using yogurt made a gummy cake that took about 2/3 days to dry out enough for the cake not to be gummy, (I tasted it before I threw it out and to my surprise it was no longer gummy.)I sent an email to Macsmom and she said to use the sour cream. She couldn't delete the first recipe.
post #8 of 23
Quote:
Originally Posted by Nubianisme View Post

ChrystysCreations is the one I would use. Using yogurt made a gummy cake that took about 2/3 days to dry out enough for the cake not to be gummy, (I tasted it before I threw it out and to my surprise it was no longer gummy.)I sent an email to Macsmom and she said to use the sour cream. She couldn't delete the first recipe.

Was it just because of how much yogurt? I have used yogurt in my cakes many times instead of oil and I have never gotten a gummy cake.

post #9 of 23

Sorry, I can't really clear anything up since I don't have much experience altering recipes.  All I can tell you is that I made the first recipe and it turned out quite nicely!  I think it was one of my first few experiences with WASC recipes and it was a THICK batter.  It was good though! 

post #10 of 23

I tried the first one with the addition of the orange soda..Y.U.M.

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post #11 of 23
I tried the second recipe yesterday. It made 42 cupcakes and they taste great. It's my husbands new favorite.
post #12 of 23
Thread Starter 
Quote:
Originally Posted by cmillerrn97 View Post

I tried the second recipe yesterday. It made 42 cupcakes and they taste great. It's my husbands new favorite.


Cmiller97,

Were they mini cupcakes?  I ask because the 2nd recipe I listed uses only 1 box of cake mix. It just seems like a recipe that would make 24 standard size cupcakes tops since there is no addition of any more flour. Just curious. Julie

post #13 of 23
Thread Starter 
Quote:
Originally Posted by bct806 View Post

I don't think so. You add milk, eggs, and oil to boxed cakes. You are replacing two of the fats (milk and oil) with melted sherbet and yogurt. MacsMom is the OP on the recipe. 

 

bct806,

You might be right in this case because the amount of yogurt and sherbert if pretty high - maybe that makes up the fact that no oil is added.  I'm not sure becasue I would think that even with 2 cups of sherbert, since most sherbets are not very high in fat (and neither is yogurt) that would not make up for the lost oil. Yet, many people said it turns out very good. Who knows.

Julie

post #14 of 23
Quote:
Originally Posted by Julie_S View Post

 

bct806,

You might be right in this case because the amount of yogurt and sherbert if pretty high - maybe that makes up the fact that no oil is added.  I'm not sure becasue I would think that even with 2 cups of sherbert, since most sherbets are not very high in fat (and neither is yogurt) that would not make up for the lost oil. Yet, many people said it turns out very good. Who knows.

Julie

I bake from scratch but I rarely, if ever, use oil. I sub it with yogurt, sour cream, or applesauce. Makes it a bit healthier if I am making something for my house but doesn't change the flavor at all. 

post #15 of 23
Quote:
Originally Posted by bct806 View Post

I bake from scratch but I rarely, if ever, use oil. I sub it with yogurt, sour cream, or applesauce. Makes it a bit healthier if I am making something for my house but doesn't change the flavor at all. 

Sour cream is my favorite sub. For whatever reason, when I use yogurt, the tops turn out stickier even if I bake at the same time/temp.

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