Doctoring Cake Mix?
Good morning everyone,
I wanted to know if anyone has doctored the Betty Crocker cake box mix before? If so, what's involved in it? What additional ingredients would you put? And does this give you more batter per box?
Any thoughts or your experience would be great!!
Replies to This Discussion
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Permalink Reply by Linda Wolff on
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I know exactly what you mean, Goreti. The high protean diet low carb is the only way I can lose it too. Are you sure you aren't married to my husband?? He has been wearing the same size pants since high school!!! And he eats like a pig! It's not fair!
Goreti said:Hasn't been easy Linda. I haven't had bread (except for reduced carb lavash bread), pasta & rice since September. Potatoes I might have 1 a week which is my splurge. Snacking is low fat yogurt, fruit, nuts and trying to stay away from sweets all together. Over the years this is the only way I can lose weight and after 50 it has been even harder. I eat whatever protein I made for hubby but I have either salad, stir fry veggies and instead of pasta I cook brocolli slaw. I just have to keep this up so that the weight doesn't come back on. I really miss my Portuguese bread. There is a bakery 15 min away that makes the best Portuguese bread. It is torture to have that in the car sometimes still hot and not eat any but gotta do what I gotta do. Mind you my hubby has had the same weight for over 20 yrs --sickening. Still wears size 34 pants.
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Permalink Reply by Sherry Qualls on
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I am not a scratch baker...so doctored cake mixes are all I use...
I add 1/2 cup sour cream for each box (sour cream flavor bakes out and leaves the cake decadantly moist)
an extra egg per box (for density)
White cake I add an extra teaspoon of clear vanilla
Chocolate cake I replace the water with coffee...
but the truth is the sky is the limit....there are lots of recipes on the net for doctored cake mixes.
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Permalink Reply by June Kowalczyk on
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That is my problem too. Carbs, carbs, carbs!!!!!! SOoooo addictive. I am a life long member of WW. I have tried the no carb, all protien. It most defintely works, but for me, the minute I add the carbs back in...Boom, weight goes back on. I have an App on my IPod called Lose it. Just like WW, you track all u eat. I have tried EVERYTHING, and this works for me. I set my calorie count 150 below, to give myself "wiggle" room. Was hard to get back on track after christmas, but started excercise class, and tracking my calories again. It is slow, but that is how you lose & keep it off.
Linda Wolff said:I know exactly what you mean, Goreti. The high protean diet low carb is the only way I can lose it too. Are you sure you aren't married to my husband?? He has been wearing the same size pants since high school!!! And he eats like a pig! It's not fair!
Goreti said:Hasn't been easy Linda. I haven't had bread (except for reduced carb lavash bread), pasta & rice since September. Potatoes I might have 1 a week which is my splurge. Snacking is low fat yogurt, fruit, nuts and trying to stay away from sweets all together. Over the years this is the only way I can lose weight and after 50 it has been even harder. I eat whatever protein I made for hubby but I have either salad, stir fry veggies and instead of pasta I cook brocolli slaw. I just have to keep this up so that the weight doesn't come back on. I really miss my Portuguese bread. There is a bakery 15 min away that makes the best Portuguese bread. It is torture to have that in the car sometimes still hot and not eat any but gotta do what I gotta do. Mind you my hubby has had the same weight for over 20 yrs --sickening. Still wears size 34 pants.
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Permalink Reply by jeri c on
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I have several recipes on my blog on here that are almost all doctored mix recipes. I have worked on my recipes over the last 30 years and these are the ones I go to all the time. And I only use full fat sour cream in my recipes... the low fat or reduced fat kind just does not bake up as nicely. It does make more batter than a regular box mix for sure. You are adding a lot more ingredients so that only makes sense. Good luck! And I only use Betty Crocker Mixes. My favorite.
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Permalink Reply by suziq auzzi on
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I understand Betty Crocker cake mixes have shrunk from 18.25oz to 15.25oz.
The information on the respective boxes:
Betty Crocker 18.25 oz 1 1/4 cup of water 1 stick of butter 3 eggs. Cook two 8" layers 33 - 38 minutes.
Betty Crocker 15.25 oz. 1 cup of water 1/3 stick of butter 3 eggs. Cook two 8" layers 25 - 30 minutes.
If you follow any of the "doctoring" methods, you will have to take into account the changes to the additions required to make the cake.
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I do not put butter into any of the boxed mixes I use....am i misunderstanding something here?
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As far as the above information is concerned, it was for Betty Crocker Supermoist Cake Mix, Butter Recipe Yellow, 18.25 Ounce Boxes / 15.25-Ounce Boxes.
I have not baked with gluten cake mixes for 6-7 years .. Our local mixes are 11.25 oz: but BC mixes are imported [$5.58 each].
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I have noticed that Betty Crocker mixes have gotten smaller.... CRAZY BETTY what is she thinking???? She's messing up my recipes for sure! ;-) I am going to have to do some tweeking to see what adjustments I have to make to these recipes. If it means I have to go to Duncan Heinz or Pillsbury I will. A mix is a mix but I have always used Betty Crocker.
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I wanted to confirm how I would doctor a chocolate box mix...
This is what Linda Wolff suggested for any mix....but how would you alter for chocolate?
- add the 1 cup of flour, 1 cup sugar, 4 eggs total, 1 tsp. vanilla (or other flavoring, depending on what you are going for) 1 cup sour cream, 1/3 cup veg. oil and 1 cup water.
Thank you!!
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...and then add one to two tablespoons of cocoa powder, Meera. That's what I do for the chocolate mixes.
Meera said:I wanted to confirm how I would doctor a chocolate box mix...
This is what Linda Wolff suggested for any mix....but how would you alter for chocolate?
- add the 1 cup of flour, 1 cup sugar, 4 eggs total, 1 tsp. vanilla (or other flavoring, depending on what you are going for) 1 cup sour cream, 1/3 cup veg. oil and 1 cup water.
Thank you!!
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When I "doctor" my chocolate cake mix, instead of just plain water, I put in a heaping Tblsp of instant, or expresso instant coffee in the "warmed" water. This really brings out the chocolate flavor. 2 eggs, oil, + oil to replace other 2 eggs required. 2 heaping Tblsp of dutch cocoa. 2 Tblsp meringue powder as it increases the volume of your cake mix. 1/2 cup of either sour cream/yogurt/mayo/pudding...whatever of these I have on hand for x-tra moistness. Turns out rich & moist every time. :0)
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I myself have doctored the cake mixes at different times especially when I do cupcakes simple onesfor schools and children Here is what I do to the cake mixes and it helps and they taste good and people make alot of comments abouthow nice and moist they are. I take the cake mix I add 1 package of pudding whatever kind I need for the cake, then I use 4 eggs instead of 3 I use buttermilk instead of water and if it calls for oil I use real butter so not much of it is by the cake mix receipe except for some amounts and some I have used sour cream in them They turn out good when making a cake they are stacking worthy too. Hope this helps you
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