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duncan hines white cake mix recipes

Whenever I make white cake I always add two tablespoons of French Vanilla Coffee Creamer, Sift the cake mix and when it come out of the oven I leave it in the pan for 5-10 minutes then I take it out and wrap it in plastic wrap to cool. Looking for the BEST homemade peanut butter cookie recipe? Such quick and easy cookies! It makes 24 (at least). But I do use DH cake mixes all the time..especially the white. I feel that box mixes don't have enough structure to them for wedding cakes without doctoring. This crazy banana cake with cream cheese icing is moist and delicious every time. vegetable oil 2 cups (16oz carton) sour cream 2 teas. Many people use pudding, and sometimes I do that. This cake mix calls for melted butter instead of oil, which accounts for the rich flavor, dense texture, and sticky-moist feeling of the cake. Love them both! I was wanting to know if anyone knows how to make the alterationsor measurements for white cake box mixes to make them more moist and more of a bakery taste rather than just a box mix.Or if any one knows of good white cake recipes that taste like the bakery or white wedding cake recipes. But I especially love breads and banana bread is one of my favorites so when I found this recipe on Pinterest I had …. mamas510 Even my kids love it! I've used the extender recipe and thw WASC recipes here. My husband who loves chocolate perfers the white cake more than my chocolate. The light spongy texture of the cake and the generally sturdy structure would make it great for a frosted layer cake. Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed. I should have stuck with my gut feeling and not made the full recipe if I only needed one. 2004 - 2020 © Cake Central Media Corp. All Rights Reserved. Across the board, the unanimous agreement was that this cake had the least flavor among the four. It's an easy solution when you're short on time and ingredients. Good luck. This easy banana bread recipe is so moist and delicious you would never guess that it's made with just 3 simple ingredients! The Sour Cream Almond cake is also very good. It makes it a little more firm - and gives it a nice, silky crumb. I've printed the recipe thanks alot!! For a vanilla cake I use Betty Crocker Golden Vanilla and add nothing to it. Is the DH white cake mix good and moist? She sure did! I've always used their mixes... and have never had a compliant. vegetable oil2 cups (16oz carton) sour cream2 teas. I suppose you could leave out the almond and add extra vanilla, but I would test that before you serve to someone else.I have made raspberry buttercream filling by adding seedless raspberry jam to buttercream icing. Well, I am baking tonight. When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue. Easy 3 Ingredient Banana Bread that tastes delicious and is so simple to prepare! Staff Quote: "The texture almost reminds me of angel food cake, and I dig it.". Great for sheet cakes, layer cakes, cupcakes, and more. I love the french vanillia white cake mix from ducan hines. I also add an extra egg. They're easy to make, so delicious, and only four ingredients! SweetSandee92, I am all new to this making and decorating cakes thing. White Almond Sour Cream Cake 2 boxes white cake mix (U used Duncan Hines White) 2 cups all-purpose flour 2 cups granulated sugar 1 1/2 teas. My most requested recipe is what my friend dubbed "Rich White Cake". She's the one at birthday parties who makes an offhand remark about how she isn't "a cake person," naming a string of more "sophisticated" desserts that are more worthy of her taste—I avoid her at all costs. CandyLady how did you do your raspberry buttercream frosting. ®/™©2020 Yummly. Bake at 325 degrees.One recipe makes: one 14" round + one 6" roundor one 16" roundor one 12" round + one 10" roundor one 12x18" sheet cakeor one 12" round + one 8" round + one 6"Half a recipe makes: two 8" roundsor two 6" rounds + 6 cupcakes, I have never made a wedding cake...though I am attempting my first tiered cake for my parents 40th anniversary the end of june. It’s no secret that I love desserts, the hips don’t lie, LOL!! The prominent vanilla flavor in this cake is the classic "boxed cake vanilla" flavor that differs greatly from the dark vanilla extract used in a homemade vanilla cake. What I've learned in the past few times (to have it real smooth) is I mix the mix, eggs and oil first and then add the water as it is mixing (on low speed of course, unless you want a mess in teh kitchen). I did a wedding cake last weekend and used the duncan hines white with a rasberry buttercream filling. I just started taking cake decorating classes and of course they dont teach us how to make the cake just decorate them. * NOTE* as one reviewer stated they omitted the salt, omitting the salt will change the texture of this cake completely, so please do *not* omit, using butter-flavor Crisco is acceptable but will alter the taste somewhat but not the texture ;-), Total Carbohydrate Also, which part of the supermarket do you think it would be in?I'd love to try this as I am longing to find a nice white cake that's easy to make...Thanks! Made my godson's b-day(yesterday) and subbed the oil for butter & used french vanilla pudding mix.. it turned our even better than I excpeted. I have two different thing I do to my Duncan Hines cake mixAlways make the recipe on the box:to make more moist and i package instant pudding and an eggto make moist and more battercake extender1extra egg 1 instant pudding1 cup flour, sugar, and sour creammake the most most dense cake the CC'er here have the best idead, I second the WASC cake recommendation! I just leave out the almond extract for the other flavors (choc, lemon, etc) it's a nice denser cake but still very moist and good for carving with too. The recipe is:1 box Duncan Hines White Cake Mix1 1/3 cups milk3 WHOLE eggs2 tablespoons oil (when making a stacked/tiered cake-reduce to 1 tablespoon)1/2 teaspoon vanilla flavoring1/2 teaspoon almond flavoringMix and bake as directed on box.For children's cakes, I use 1 teaspoon vanilla flavoring and leave out the almond. Tilt pan until bottom is covered with oil. Preheat oven to 350 F. Pour oil into a 13x9x2-inch pan. PILLSBURY!!!!! HTH, I use Betty Crocker French Vanilla or Golden Yellow. https://www.mycakeschool.com/recipes/white-almond-sour-cream-cake Updated 17 Aug 2007 , 5:25pm The first time I made this combination everyone raved over the flavor and it was very moist. Some of the editors thought it was cornbread at first glance and were skeptical as they reached for their first bite, but throughout the test, this cake was the one people kept nibbling on. Just let it mix for a while (while fixxing the pans), otherwise you can end up with a little dougher mixture at the bottom of the bowl. Her recipe is posted on www.ladycakes.com....it is work but tastes great. My first choice is Betty Crocker (using the oil recipe instead of the butter recipe) 2nd choice is Pillsbury Duncan Hines comes in last. mayonnaise, Duncan Hines Devil's Food Cake Mix, water, large eggs and 2 more. My most requested recipe is what my friend dubbed "Rich White Cake". 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I'm a Duncan Hines gal myself! By By salt8 egg whites2 2/3 cups water4 Tbls. heiser73 - Thanks, I am still debating which to use, yours seems to fit into what I already have at home. These days people are so used to the stronger flavors of boxed mixes, that they seem to prefer them over the taste of scratch cakes -- at least that's what I've noticed at parties/work functions/etc.I agree-- the almond sour cream extender recipe tastes great! Thanks, White Almond Sour Cream Cake. They want my moist, delicious vanilla flavor cake and I laugh to myself because Betty Crocker did all the work...I just followed the direction on the box! Updated 4 May 2014 , 1:55pm It comes out great everytime. As stated in an earlier reply, you could just mix seedless rasberry jam with your buttercream for another nice tasting filling. by Thanks, Wow glad I've found this thread!!! I have played the with mix and come up with some good cakes! ThatBakerChick. Still use the sour cream almond sometimes, though. The cake batter is very thick and the cake turns out nice and firm. I am not sure if it is dense enough to work for an actual wedding cake unless it was a smaller one. Wow! Either the pudding version or the Dream Whip version will help eliminate the "too soft" crumbling problem described by one of the posters above.

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