To Choclate cake I put all coffee instead of water and add 1 tsp. vanilla. Its really good. Sue
Only when I've had a recipe that uses a cake mix. Next time I make a chocolate cake mix, I'm going to remember your tip. Do you prefer one brand over the others?
I also keep a jar of instant expresso to add to mixes and recipes. For other flavors I use fruit juice instead of water, extra vanilla, etc. All depends on the recipe.
I only use cake mixes for specialty recipes - not if I'm making a regular layer cake.
I have a recipe for a Lemon Jello cake that I got from a co-worker and former home ec teacher. Yellow box cake mix, small box of lemon jello and a few tweaks. Eggs separated and beated to peaks then folded into rest of ingredients. Fresh lemon juice and zest in glaze. Very moist and always a hit.
I have always used milk instead of water. Also have had good success with using Tomato soup in chocolate cake mix or canned pumpkin in spice cake mix. As long as the beaten cake mix seems to have the right texture/body the cake comes out fine.
I always add an extra egg and I have added vanilla too. I also like to make a fruit filling for a layer cake. I just mix any canned fruit with whipping cream and instant pudding.I always frost with whipping cream that has vanilla pudding added as the thickener, and vanilla.PIneapple mixed into whipping cream and inst.puddingand put on an angel food cake that has been sliced to make two layers, YUM!
Lori, I use Duncan Heinz most often. There are some cakes I make from scratch, fresh apple bannana and carrot.
For Orange cake I use all orange juice and some grated orange rind and a 1/2 tsp soda to conteract the acid. Usually use a orange glaze on the Orange cake. I bake often so mixes come in handy some times. I found a bute in Southern Living 2012 Xmas book. Am afraid I will finish my family off if I make it!
3 layers of brownies
Carmel and Choclate ganosh (sp?) with sugared pecans between layers and on top. I thin about 2 crumbs out to do it for a serving. Sue
"I always add an extra egg and I have added vanilla too. I also like to make a fruit filling for a layer cake. I just mix any canned fruit with whipping cream and instant pudding.I always frost with whipping cream that has vanilla pudding added as the thickener, and vanilla.PIneapple mixed into whipping cream and inst.puddingand put on an angel food cake that has been sliced to make two layers, YUM!"
Can you share the amounts of each you use for the fruit filling & also for the whipped cream icing??
And for the pineapple/angel food cake, do you use crushed pineapple? & the measurements for it too please???
They all sound so good, cant make up my mind which to try first!! lol
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Always drain the fruit good, first and set on paper towel in bowl. I like to add at least 1 cup of crushed drained pineapple and eye ball if it looks scant and add if needed( I never measure). The pudding for frosting is Instant pudding and I use at least 1/2 the bag as I am beating the whipping cream and add the vanilla when almost done. The cream should be thick but not butter thick. Cut angel cake in half then add the pineapple to 1/2 the cream unless you want the fruit on top as well. I usually just add it to the middle of the cake whipping cream and then dot the top with larger pieces of fruit after frosting with just whip cream. I have no idea if the fruit on top of the cake would make it runny which is why in the center it has always been fine. I also buy a canned almond pie filling use 1/2 again, that, I do the same thing with but I use it on a lemon cake mix. I add instant Lemon pudding to the whip cream then.I always start with 1/2 and look over the amount in eye view, you never want too much fruit.I hope you love them as I do!The size of the whipping cream is the larger size not the child milk carton size, or 2 small cartons.This message has been edited. Last edited by: flboy,
Yes, I doctor up boxed cake mixes. You can never tell what I might have done to it. I might try something different every time or use something I've done before.
I really like adding almond, butternut & a few other flavors to them and cinn. & chopped pecans!
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I only do it if I'm using a recipe that calls for a cake mix and then they usually add something to it.
A favorite of mine is Triple Chocolate Cake --
1 box Betty Crocker chocolate cake mix
1 box chocolate pudding (not instant)
semi sweet chocolate chips
Mix pudding as directed on package (adding milk per direction), put in a pot on the stove and cook according to the directions on the package until it is thick. Once cooked and thick, add chocolate cake mix. Stir until cake mix is dissolved. Pour into a 9 x 13 pan or two 9 inch round cake pans. Sprinkle top with chocolate chips. Bake per directions on cake mix package as to temp and how long.
You can also add chopped nuts when you add the chocolate chips.
It's good and it's easy and NO ONE knows it's from a mix!
I've thought about trying it with other flavors of cake mix and pudding but I've never done it because I like the chocolate one so well.
MarthaThis message has been edited. Last edited by: Linderhof,
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linderhof, The cook type pudding is added to cake mix but you just add the milk to pudding without the cook side of the directions???If I understand you just add the milk in the directions for cook type pudding mix, stir and add to cake mix??Thanks
No, you cook it up -- like you were making pudding. When it is thick, THEN you add the cake mix.
I will rewrite my directions since they're not clear.
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I also want to make my own recipe for whipping frosting clear, the pudding is instant and added as you are beating whipping cream. Thanks, linderhof
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