homemade cake mixes

[ams3651]

*JustChicky* :

We use 1 small box of instant pudding to match the flavor of the cake. We let it cool down after baking and then we cover the cake while it is still a little warm, on a cake plate with a dome lid so the cover doesn't touch the cake. After a half-hour or so, you will have to dry off any condensation on the dome so it doesn't drip on your cake.

I hope this helps.

Thanks! I prefer to bake from scratch when I can and these days it seems finding recipes that dont start with "1 box of cake mix" is hard.​

 

[jkcove08]

I will have to try some of your different recipes. One other option that I find to making a very moist cake is to put a aluminum pie plate on the rack under the cake and put water in it. That will give plenty of humidity in the oven as the cake bakes. The other thing is to not over bake it. If you usually bake it for 30 minutes check at 25 and see if the toothpick comes out clean, even 22 minutes and dont let it bake a minute to long, that dries them out quick as anything. Jenn

 

[JustChicky]

Quote:
Is there baking powder or soda in this recipe? I am going to make a Black Forest cake.

 

[conny63malies]

I cant help you either. I brought a bunch of cook and baking books over from germany. I dont do cake mixes either. I cant even eat that awfull frosting stuff from the tub. My usual favs are danube wave cake and danish sourceam cake. I never was able to make a decent cake using cup measurments, it is just not exact enough-too many variables. I weigh all my stuff by gram.

 

[cknmom]

Sorry chicky, I must have skipped over that, Yes! it has1t. baking soda. Maybe time for new glasses.

Monica

 

[Tutter]

When my children were school aged, I often made snack cakes for after-school. One day I was making the 3rd one in a week, and asked myself why I was dragging all the ingredients, bowls, spoons etc. out all the time.

So the next time I made it, I set out 3 large bowls, and when I measured the flour, I put the same amount in each bowl, and on and on with the baking powder, soda, salt, sugar and cocoa.

I put one in a large Zip-loc bag, one in a jar, and finished making the other into a cake.

Then, the next time I wanted a cake, I just broke a couple of eggs, added some oil and such, and voila! No bags of dry goods to drag out and measure, then put away again!

I was hooked! Since you may become hooked, too, here's a tip: Be sure to label what the mix is, and date it. Also, depending on how you feel, you can tape to the container the other ingredients needed, such as how many eggs. I never did, because my recipes were no problem to get to, but it could save time if you make the same cake over and over, and re-use the container. Add the oven temp.

Adding apple sauce to the mix helps it to be moist.

As for pudding, I always make mine, but have never added it to the cake. Maybe just adding the thickener and flavor (cocoa, vanilla etc.), plus a little more sugar, would do it? That's all powdered pudding is, I think, before you add the other ingredients to it to make it into pudding. And I think people just put that powder in their mix to make a cake with it.