Best cake mix?

[Anonymous]

Anonymous wrote:I always use duncan hines and here is how I make it amazing.

substitutions:
instead of 1c of water, add 1 cup of milk (for a richer cake I do half and half)
instead of oil, double the amount (usually 1/3c) and add melted butter
instead of three eggs do four

when you mix it will be thick, but mix it well and bake according to box but check 5 minutes earlier

bonus:
add a box of jello pudding of choice
We love vanilla cake with white chocolate pudding
Also chocolate chocolate is a very decadent treat

I do the milk substitution, 4 eggs, and jello pudding, on the advice of a professional cake decorator. Makes a firm but moist cake that's easy to frost and tastes amazing. Add a teaspoon of vanilla extract too.

[Anonymous]

Anonymous wrote:I always use duncan hines and here is how I make it amazing.

substitutions:
instead of 1c of water, add 1 cup of milk (for a richer cake I do half and half)
instead of oil, double the amount (usually 1/3c) and add melted butter
instead of three eggs do four

when you mix it will be thick, but mix it well and bake according to box but check 5 minutes earlier

bonus:
add a box of jello pudding of choice
We love vanilla cake with white chocolate pudding
Also chocolate chocolate is a very decadent treat

PP, I'd like to try this but could use some clarification. Do you mean use 2/3 c oil and THEN some melted butter? Or 1/3 c oil and 1/3 c melted butter?

[Anonymous]

lots of professional cake decorators just use Duncan Hines.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I always use duncan hines and here is how I make it amazing.

substitutions:
instead of 1c of water, add 1 cup of milk (for a richer cake I do half and half)
instead of oil, double the amount (usually 1/3c) and add melted butter
instead of three eggs do four

when you mix it will be thick, but mix it well and bake according to box but check 5 minutes earlier

bonus:
add a box of jello pudding of choice
We love vanilla cake with white chocolate pudding
Also chocolate chocolate is a very decadent treat

PP, I'd like to try this but could use some clarification. Do you mean use 2/3 c oil and THEN some melted butter? Or 1/3 c oil and 1/3 c melted butter?

I thought she meant 2/3 cup of melted butter instead of 1/3 cup of oil. I need clarification too!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I always use duncan hines and here is how I make it amazing.

substitutions:
instead of 1c of water, add 1 cup of milk (for a richer cake I do half and half)
instead of oil, double the amount (usually 1/3c) and add melted butter
instead of three eggs do four

when you mix it will be thick, but mix it well and bake according to box but check 5 minutes earlier

bonus:
add a box of jello pudding of choice
We love vanilla cake with white chocolate pudding
Also chocolate chocolate is a very decadent treat

PP, I'd like to try this but could use some clarification. Do you mean use 2/3 c oil and THEN some melted butter? Or 1/3 c oil and 1/3 c melted butter?

sorry, instead of 1/3 c of oil or whatever the mix calls for add double the amount of melted butter.

[Anonymous]

Anonymous wrote:You know the boxed mix trick? Instead of adding water, add milk, and it takes out any chemically taste. I'm not as sold on this trick as some of my friends, but those baker friends swear by it.

I add sour cream or yogurt

[Anonymous]

Go to Costco and get one of their cakes. They are delicious

[Anonymous]

You can do that pinterest trick of taking a cake mix and adding a cup of yogurt to it.

Then cry because you ruined your cake.

[Anonymous]

In a pinch I have used Duncan Hines and then added a few table spoons of flour. The result is a more dense, home style cake and not the oily super moist cake.

[Anonymous]

Add extra 1/2 of Duke's mayo.

[Anonymous]

Another vote for Duncan Hines.

[Anonymous]

Anonymous wrote:lots of professional cake decorators just use Duncan Hines.

My grandmother made the BEST marble cakes. After she died, we learned they were Duncan Hines.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I always use duncan hines and here is how I make it amazing.

substitutions:
instead of 1c of water, add 1 cup of milk (for a richer cake I do half and half)
instead of oil, double the amount (usually 1/3c) and add melted butter
instead of three eggs do four

when you mix it will be thick, but mix it well and bake according to box but check 5 minutes earlier

bonus:
add a box of jello pudding of choice
We love vanilla cake with white chocolate pudding
Also chocolate chocolate is a very decadent treat

PP, I'd like to try this but could use some clarification. Do you mean use 2/3 c oil and THEN some melted butter? Or 1/3 c oil and 1/3 c melted butter?

sorry, instead of 1/3 c of oil or whatever the mix calls for add double the amount of melted butter.

Wow, 2/3 of a cup! That's a lot of butter!

[Anonymous]

Anonymous wrote:You can do that pinterest trick of taking a cake mix and adding a cup of yogurt to it.

Then cry because you ruined your cake.

Lol, aw that sucks! Thanks for the warning!

Somebody mentioned Costco, which I've never tried, but it reminded me that I did buy from Wegman's before and man, so GOOD!