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
I've made the top one. The second one seems to be missing ingredients...
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!!!!!
ATHIS 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.
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.
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.
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!
AI tried the second recipe yesterday. It made 42 cupcakes and they taste great. It's my husbands new favorite.
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
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
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.
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.
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.
I use Greek yogurt. Maybe that makes a difference. Who knows! So many things can change the chemical balance of a cake. They really are finicky.
Good idea, it has less liquid. I've never tried it as a sub before, but that's great!
Thanks!! The taste and texture is so similar to sour cream I sometimes use it as a healthier option for things like tacos and potatoes.
Frost it unless you make it like a bundt and make a glaze for it. I would do something light for the frosting though. Just vanilla or cream cheese. Maybe a pineapple frosting. Mmmm.
I haven't had any problems with the new box size and the wasc recipes. But I do use a heaping cup of flour instead of a level one, don't know if it makes a difference or not. I saw a post on the gourmet thread that some buy extra mixes and weigh in the extra ounces. Then they store the leftover dry mix until the next time.
hth
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