This is a commercial cake mix, that only needs water added.
I would love to try the White Almond Sour Cream Cake....and do not know if that would work with a commercial cake mix. I could try it - but I don't know what the finished product taste like - so I have nothing to compare it to. So I don't know if it actually would have turned out right.
Have any of you that use Commerical Cake Mixes (that only require water) tried this recipe using your mix?
Dying to know.
Tracy
I have indeed purchased and tried the 50 pound bag of Pillsbury cake mix and Dawn cake mix that only uses water (no eggs). This is only MY opinion, but I hated both of them! They were so dry without the eggs.
Just recently, I got samples dropped off by my rep. to try the Dawn cake mixes USING eggs. It calls for much more oil than I would like to use and the price was equal to buying DH box mixes(actually more with all that oil), but with them being free, I decided to try them. I did several taste tests with the white, yellow and chocolate. I had about 15 people try side by side plain cake without frosting of all the flavors both Dawn and DH, and then asked their opinions and ultimately their favorite. It was a total draw!! The kicker was, that I made the commercial mixes using DH measurements for the oil, water and eggs! So, I literally could buy the large 50 pound bag and feel like I would be providing my customers with the same quality, because each cake is baked fresh to the order. I don't know what they would be like frozen.
Anyway, in the end I've decided to stick with DH and the embarrassment of going to the grocery store and buying up cases at a time and hearing comments like, "gee, someone's going to bake one BIG cake this week!"
i used dawn with the oil for years.the white was good, but the choc was dry compared to DH.
they sent me the kind with only water once by accident...ugh, i thought it was inedible, so i sent it back.
i've switched to buying DH at the grocery store because it was cheaper in the end.
oh but back to the subject, i have used the dawn cake mix as i would other mixes with doctoring them...i used to make italian cream out of the white mix every week....just have to measure out 18.5 oz and multiply by whatever the batch is
ps. everyone does have something to say about a cart full of cake supplies, one time i just looked at them and flatly said..."yeah, i'm having a craving..."
Last time I bought a ton of cake mixes, I also bought the Martha Stewart wedding cakes magazine that was out. The cashier asked if I was making my own wedding cake. I said no, but they were on sale and I couldn't pass up a good sale (0.79). She looked at me and said, "And no frosting?"
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