Anyone know how to make this cake mix taste better than a cake mix, I found a recipe in here that sounded good but all it asks to add to the cake mix is milk and pudding no oil and no eggs oh add chocolate chips and walnuts too so it didn't make sense to me a cake with no eggs I could be wrong I am no good at this yet!
don't know.........but when you add choc. chips........they go back to being crunch once the cake sits...so if you don't like the idea of biting into them......you may want to go a different route....adding pudding does give it a nice flavor and makes it a bit more dense. I usually swap out the water in the recipe for milk, which makes the cake more tender.......and add another egg which will make it richer. Also........you might play around with flavors.......coffee flavor goes nice with choc. maybe you could add a couple tablespoons of instant espresso or swap out the water for strong brewed coffee........or play around with powdered coffee creamers.........add some hazelnut creamer (couple Tbsp.) to the mix and fill with Nutella spread (choc. hazlenut spread) there are a ton of things you could do to a choc. cake!!!
In the CMD book, she says to add 1 cup sour cream,3/4 cup water, 1/2 cup vegtable oil, 4 large eggs, and 1 tsp. pure vanilla to a devil's food cake mix.
In the CMD book, she says to add 1 cup sour cream,3/4 cup water, 1/2 cup vegtable oil, 4 large eggs, and 1 tsp. pure vanilla to a devil's food cake mix.
This goes back to a question I had asked last week...is the above in addition to what the box calls for or ignore the box instructions and use the above? This sounds good...and was just thinking this morning I needed to get on CC to find a good chocolate cake for an order I have next week for a chocoholic!
Thanks!!
When using the DH Duncan Hines Devil's Food cake mix, I follow the normal back-of-the-box directions + I add a tsp of vanilla and a box of Jello Devil's Food chocolate pudding powder mix and it comes out great. Frost it with My East Chocolate Buttercream - and it is fantastic!!!
Here's a great chocolate cake. I use the mini chocolate chips. They don't get crunchy nor sink to the bottom. They stay suspended and melt into tiny little bits of chocolate. I always get rave reviews from this cake. You might want to invest in The Cake Mix Doctor book. This cake is from that. There is a website, with some recipes under the recipe link and in the newsletters. I've been told you can even find the books at the library, so you can check them out before buying.
www.cakemixdoctor.com
Darn Good Chocolate Cake
one 18.25-oz. pkg. plain devil's food or fudge cake mix
one 3.9-oz. pkg. chocolate instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1-1/2 cups semisweet chocolate chips
Preparation:
Place rack in center of oven and heat to 325. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust with flour, shaking out excess.
Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed for one minute. Stop and scrape down bowl. Increase speed to medium and beat for two to three minutes more, scraping down bowl.
Fold in chocolate chips, making sure to distribute them well. Turn batter into the Bundt pan and bake at 325 for 58 to 62 minutes or until the cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert onto a rack to cool for 20 more minutes.
To bake in layers, bake about 30 minutes - test with dry piece of spaghetti for doneness, and when the cake starts to pull away from the sides and springs back when lightly touched in the center. (If you hit one of the chocolate chips when testing, it will look like it's not done)
Thank you, thank you, thank you! I'm definitely going to get that cook book. Sounds like a "must" for folks like us! 
Cakedecor, you add milk instead of the water and pudding in ADDITION to the eggs and oil.
Ritzyfritz, the directions you have are in place of the cake mix directions.
Thanks, SweetConfectionsChef!!
This site is beyond wonderful! Everyone is SO helpful!!
Thanks again!
I've read lots of recipes on here to add sour cream to cake mix. What does it do? It sounds disgusting to me (I don't like sour cream). Can you taste the sour cream? What does it do to the mix?
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