homemade cake mixes

[JustChicky]

If you post your homemade pudding recipe, I will try it with your cake recipe. I love to bake and I don't mind experimenting

.

 

[sundance]

cknmom,when do you find time to sleep. I know I'm, cheap, but I could never do all that, I wish you lots of luck for anybody that works that hard

marrie

 

[dlhunicorn]

Quote:
In answer to your "moist" question ...Use a mayonaise cake recipe (chocolate)... there are several online just google it. Best chocolate cake eva!
ETA: If you want it more "chocolatey" just add two squares of melted baking chocolate...doesnt disturb the recipe at all

 

[smoothmule]

I don't know if any of your recipes are any good at all........why don't you send me a cake and I'll test it for you

LOL
Cathy

 

[thechickenchick]

Quote:
Now why didn't I think of that!!

 

[cknmom]

Amber-Pudding mixes-Each batch makes enough for 30 1/2 C. servings(who can only eat a half cup!) or five 9" pies

Mix all ing.sift, pack into a 1 1/2qt. jar; cover tightly. Tape instructions to jar. Store indefinitely at room temp.

Cooking directions: Measure pudding mix into saucepan. Very gradually, stir in 2 3/4C. milk until blended. Cook over very low heat, stir constantly, until thick and comes to a boil. Boil 1 min. while stirring. Remove from heat, stir in 1-1 1/2t. vanilla. If you like it extra rich, swirl in 2T. butter until melted.

Choco.- 3C. sugar, 1 1/2C. cocoa, 1 1/4 C. cornstarch, 1/2t.salt. Measure out 1C. of mix per recipe.

Vanila- 1 2/3C. sugar, 1 1/4C. cornstarch, 1/2t. salt. Measure out 2/3C. of mix.

coconut cream-Measure out 2/3C. vanilla pudding, add to it: 2/3C. shredded coconut. Prepare as directed; replace vanilla with 1/2t. coconut extract.

Lemon-Measure out 2/3C. vanilla pudding. Replace vanilla with 1/2t. lemon extract and a drop or two of yellow food color.

Pistachio nut-Measure out 2/3C. vanilla pudding. Replace vanilla with 3/4t. pistachio or almond extract and enough green food color to turn pudding lime green. Before pouring pudding, cool by stirring it, fold in 1/2-3/4c. skinned, chopped, and smashed pistachios.

Butterscotch-
Sift and store,1 7/8C. brown sugar, 1 1/4C. cornstarch, 1/2t. salt.Measure out 3/4C. plus 1T. of mix. Cook as directed, swirl in 3T. butter, not optional, DO NOT USE MARG!!, along with vanilla.

Mocha-Sift 3T. instant coffee along with above choc. pudding ingr. Measure out 1 1/8 C. mix

That should give you a varietyof the type of cake you want to make.

 

[cknmom]

Marrie- I don't do any of this all at once. I do some when I have some time. I will do like all the seasonings, and sauce type mixes one day. ketchup and bbq sauce, taco sauce, etc. another. Most of them hardley take any actual time.

DL- I have made Mayonnaise cakes often. One I like even better is my Saurkraut(?) cake! It is THE best choc. cake I have tasted, and I not only don't like choc. cake, I don't like many cakes at all, I just like making and decorating them!!

Cathy, TCC- I would love to send cakes but I don't think they would still look nice once you got them.
Monica

Well, I need to go finish DH's co-worker/friends cake now- It is a Choc. confection cake.

Monica

 

[ChelC]

The cakes I've made that are the moistest (is that a word) all have a lot of water in the mix.

Here's my favorite chocolate recipe. I don't think pudding mix would add any moisture, but store mixes always add a fair amount of water.

3/4 C butter
2 C sugar
2 eggs
3 C flour (cake flour is best, but regular will be okay)
1/2 t. salt
1/2 C cocoa
1 C buttermilk or milk soured with vinegar
1 C boiling water
2 t. baking soda
1 t. vanilla

Bring water to a boil, add baking soda to it and set aside. Cream butter sugar and eggs. Mix in dry ingredients, alternating with the milk. Add soda water and vanilla. Bake in 9x13 greased pan 25-30 minutes.

I think you could make this into a mix if you used powdered buttermilk. You can even get powdered vanilla flavoring. All you'd need to add is the butter, eggs and water in that case.

 

[seismic wonder2]

Moist in a home made cake = add another egg and more oil.

The oil is for the moisture and the egg is to hold the internal structure.
but it does take a little fiddling with it to get the right proportion of extra oil. You may have to sacrefice a cake or two. I don't know how your oven heats, how accurate it is, moisture content of your flour etc...

You can also substitute honey for some of the sugar to moisten things up a bit but be careful with that one.
-

 

[hoosier]

great info cknmom - thanks!