I am curious of the different tricks you can do to boxed cake mixes that taste great. I have heard scratch cakes taste better but frankly I am lazy and just want to try to doctor them first lol. Any ideas would be appreciated. Thanks!
Doctored cake mix recipes:
WASC cake (w/flavor variations):
http://tinyurl.com/2cu8s4
Another chocolate version of WASC:
http://cakecentral.com/cake-decorating-ftopict-587744-.html
http://cakecentral.com/recipes/7367/amazing-chocolate-wasc-cake
When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.
Then I add the dry to the wet and beat for 2 mins. using a hand mixer at medium speed.
If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.
Original WASC by kakeladi:
(This recipe doesn't use any oil/fat.)
http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe
Enhanced mix recipe:
http://cakecentral.com/recipes/6948/enhanced-mix-recipe
Durable cake for 3d and weddings:
http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes
No fail pound cake:
http://cakecentral.com/recipes/137/no-fail-pound-cake
Cake mix extender:
http://cakecentral.com/recipes/1977/cake-mix-extender
Extender recipe #2:
http://cakecentral.com/recipes/3233/extender-cake-recipe-2
Enhanced cake formula:
http://cakecentral.com/recipes/1599/enhanced-cake-formula
Super enhanced cake formula:
http://cakecentral.com/recipes/1953/super-enhanced-cake-formula
Darn good chocolate cake:
http://cakecentral.com/recipes/2163/darn-good-chocolate-cake
Additional doctored cake mix recipes:
http://cakecentral.com/recipes/7573/red-velvet-redux-easy-durable
Thread on adding various ingredients to cake mixes:
(Dream Whip, instant pudding, meringue powder, etc.)
http://cakecentral.com/cake-decorating-ftopict-68873-.html
HTH
Edited to repair broken links.
I went through the whole phase of seeking out the best recipe and after many trials and errors came across what I think is the perfect recipe: The WASC (white almond sour cream).
I use it for every cake flavor, exchanging cake mix flavors, extract flavors, adding a pkg of pudding, sometimes using a flavored yogurt in place of sour cream, using flavored coffee creamers in place of half of the amount of water called for (or melted ice-cream, lemonade, coffee...)
Thanks so much for your guys help. I will be trying WASC for sure. This should be fun 
I'm glad to see this thread and will be checking the links. Question for those of you who have tried adding a package of pudding: how does this affect the cake? I've done this a few times when the CC recipe called for it, and I thought it made the cake too heavy and "wet" even though it was done. Anyone else experienced this?
Yes, it does make the cake more moist and can make it seem "wet" if the recipe calls for a high percentage of fat and sugar.... boy, that sounds odd 
.
Anyway, the WASC recipe is a double batch and one pkg of pudding makes it supreme without being overly moist. But TWO pkgs of pudding is overkill, I have discovered. I add it mainly for more of a flavor boost, especially when making chocolate, as the WASC is already very moist even without it.
Pudding is basically sugar with binders....
So whether increasing the amount of sugar adds or detracts to the finished cake depends on the proportion of "additional" ingredients to the original cake formula and also on the size of the initial batter yield).
For example, adding one package of instant pudding to a full WASC (2 cake mix) doctored recipe probably won't unbalance the formula excessively. But just adding one package of instant pudding to a Jiffy cake mix probably will.
Scratch cakes are even more sensitive to changes in their formulas.
Simply adding "more" sugar doesn't make a "better" cake. (Also, it seems to me that some pudding added recipes are striving for a fudge-brownie like texture.)
List of common cake faults caused by too much sugar in the recipe:
cake sinks in the center
top crust is too dark or hard
cake falling apart
HTH
Hey, Macsmom...would you consider posting ALL your delicious sounding varieties of WASC...I would love to know more about what flavor combinations really work, and what ingredients (specifically) go into those.
By the way, I'm trying your version of MMF just as soon as my Lorann butter oils arrive.
Sure! The ones I've tried SO FAR anyway... (I have several ideas that I want to try in the future, like a rootbeer cake).
It'll take some time, though, as I don't have much time to spare in the next few days. Shall I post them in the recipe section or in this thread?
I almost always use mixes. My humble opinion on mixes is they are high tech mixtures of flour and levening agents, the same ones you would put in yourself, so what is the advantage of measuring out all those ingredients yourself. Also, I haven't sat down and actually ciphered this out, but I think they are cheaper. So, for most of my decorated cakes, I just use mixes.
People would argue with that, but in my mind it is simply an extension of self rising flour.
I Always, Always do my own frosting, though. Canned frosting. Yuk.
I have a few cakes that I do by starting with a cake mix. Italian cream cake is one of my favorites. Right now I'm on a hunt for a good red velvet that I could make with a mix.
Then I have a few that I do totally from scratch. A weight watcher's chocolate that uses instant coffee as a flavoring. It's pretty good. And instead of frosting you can sprinkle powdered sugar over a doilie for a pretty "frosting" affect.
I always add a box of Jello pudding to the mix, as well as a couple teaspoons of real vanilla. People say that my cakes melt in their mouths.
I always add a box of Jello pudding to the mix, as well as a couple teaspoons of real vanilla. People say that my cakes melt in their mouths.
do u put the dry mix in or do u prepare the pudding as directed first??
I always add a box of Jello pudding to the mix, as well as a couple teaspoons of real vanilla. People say that my cakes melt in their mouths.
do u put the dry mix in or do u prepare the pudding as directed first??
I pour it in dry, when I add the eggs (always use an extra egg or extra large eggs), oil and water. 
WASC is good, but my absolute favorite is the darn good chocolate cake. It is delicious, I overcook just by a couple of minutes so its not too wet. Also, add half the choc chips they are not toooo sweet, just delish!
When adding a package of pudding, are you using the small or large box?
When adding a package of pudding, are you using the small or large box?
The small box of instant regular pudding, not sugar free, not fat free.
I swear by the WASC! Most of the cakes I make tend to be carved or otherwise oddly-shaped, and while it holds its shape marvelously, it still gives me the moisture and texture I hope to find in a good cake. Regardless of the flavor (I've even used hazelnut liqueur as the liquid in it), I would hang WASCs around my neck if I didn't think they'd fire me at work. I love the stuff.
mommy2kids...I just checked my file for the "Darn Good Chocolate Cake" recipe because the name sounded familiar...sure enough it was there...so at some point it caught my eye and I wanted to try it.
Do you make the Chocolate Syrup Frosting that's meant to go with it? Also, you said you add half the amount of choc. chips called for...what was your cake like with the full amount?
LOL, emiyeric.
No I dont use that frosting. I use my buttercream frosting, but that cake is amazing. I like the WASC, but my friends and family prefer the darn good, it's just delish, we all agree that that was the BEST chocolate cake we ever had! As for WASC, some of my family wasnt thrilled with almond, so I cut out and placed vanilla, then I tried another recipe on here which is called white cake mix extender and they all liked that better. Hope this helps.... just my opinion, I do love the flavor of WASC, just not everybodys preference thats all. Good Luck!
When adding a package of pudding, are you using the small or large box?
The small box of instant regular pudding, not sugar free, not fat free.
I always use the sugar-free fat-free ~ I've found that it actually works better than regular
Hey, Macsmom...would you consider posting ALL your delicious sounding varieties of WASC...I would love to know more about what flavor combinations really work, and what ingredients (specifically) go into those.
I always use Betty Crocker...
Orange Dreamsicle (this is half the WASC recipe)
1 box white cake mix
1 c flour
1 c sugar
1 pkg vanilla pudding
2 Yoplait orange creamsicle yogurt
2 c melted orange sherbet
2 teaspoons orange extract (or 1 dram LoRann Orange Cream)
3 eggs
2 tablespoons oil
Tropical Dreams (....got a "dream" thing going on, lol!)
2 boxes white cake mix
2 c flour
2 c sugar
1-1/2 t salt
2 c coconut flavored coffee creamer (or melted coconut ice-cream)
2/3 c Malibu rum or pineapple juice
1 small pkg banana pudding
4 Yoplait banana cream yogurts
8 egg whites
1 t coconut extract
1 t LoRann Pina Colada flavoring or 2 t pineapple extract
1 t banana extract
1/4 c oil
Lemon Poppyseed
2 pkgs lemon cake mix
2 c CAKE flour (or 1-3/4 c AP flour + 1/4 c cornstarch)
2 c sugar
1 pkg lemon pudding
3 c lemon yogurt
8 egg whites
1 2/3 cup lemonade,
1 cup vanilla coffee creamer,
1 t lemon extract*
2 t vanilla*
1 t almond*
(*or 4 teaspoons LoRanns Princess emulsion instead of all of the other extracts).
1/4 c poppy seeds
Chocolate Covered Cherry (I use fudge filling)
2 boxes white cake mix
2 c flour
2 c sugar
1-1/2 t salt
1 pkg white chocolate pudding mix
2 c sour cream
8 egg whites
1/4 c oil
1 dram LoRann cherry flavor (or 1-1/2 teaspoons cherry extract)
1/2 t lemon extract
2 t butter flavoring
2 large drops Americolor super red
1 c mini chocolate chips
1 c mini cherry chips (I buy them from King Arthur Flour)
Chocolate Fudgey
2 pkgs Dark Chocolate cake mix
1-3/4 CAKE flour
1/4 c cocoa powder
2 c sugar
1 teaspoon salt
1 pkg chocolate fudge pudding mix
2 c sour cream
6 eggs
1/4 c oil
3 c brewed and cooled coffee
3 t Nielsen Massey's chocolate extract (nothing compares!)
1 dram LoRann butter flavor
Margarita
2 white cake mixes
2 c flour
2 c sugar
1-1/2 t salt
1 pkg cheesecake pudding
2 c sour cream
10 oz thawed frozen margarita concentrate
1 c water
2/3 c tequila
1 T Princess emulsion (or vanilla)
8 egg whites
1/4 c oil
Pink Champagne
2 boxes white cake mix
2 c flour
2 c sugar
1 pkg white chocolate pudding
1-1/2 t salt
1/2 c water
1-3/4 c pink champagne
8 egg whites
1/4 c oil
2 c vanilla yogurt
1 teaspoon of Loranns Champagne
Just enough food color to make it light pink.
Red Velvet Cake (I swear its the best I've tried! But to get it perfect without measuring out cake mix it makes a huge amount).
2 boxes white cake mix
1 box dark chocolate cake mix (hard to find, but worth it)
2 pkg choc pudding
2-3/4 c flour
1/4 c cocoa powder
3 c sugar
1-1/2 teaspoons salt
3 c sour cream
8 whole eggs
1/3 c oil
2 tablespoons vanilla
Those all sound great Macsmom but how do you get the red velvet cake to be red?
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