I hope it works cause fresh strawberries sound fabulous!! Myself included actually! I weigh out about 3 oz to bring the box mix up to 18 oz. Then they fell, like a pancake!! I am a great cook but always say "I'm no baker" -- I usually just dont have the time to devote to it. The batter will be thick so make sure you tap your pan down on a counter to even it out and have no bubbles in the batter during baking. I did NOT over fill. So happy to hear it turned out for you. I'm sure that "together as a family" needs to hear about a few of her followers who have experienced their cakes/cupcakes sinking. Thank you for the recipe and I will continue to use this for any future cupcakes or cakes I need to bake. It seems like a great cake for that use. If you're making a cake, this recipe fits really well into 3 cake pans for a 3 layer cake. 3 oz pkg instant chocolate pudding mix (not sugar free), 1 cup sour cream or Greek yogurt (fat free or regular for both works fine), 2 cups semi-sweet mini chocolate chips (optional). Up to the eggs necessary to 4. Most of them are from 16 oz- 18 oz. Ashton is passionate about the blogging community and helping new bloggers turn their blogs into careers. So sorry. I am sorry! Too expensive to try again. That should work just fine for you. Published : February 12, 2016 Updated : October 25, 2020 by Together As Family 247 Comments, ** Thank YOU so much for visiting this post! It's incredibly moist and fudgy thanks to the added sour cream and pudding mix. I baked this recipe once yesterday and it completely fell, I thought I under baked it, so i made 2 cakes today and both fell again and i only filled then 1/3 of the way, I have no idea why this is happening. Good luck! Dessert is everyone’s favorite, so why not grab a cake mix from your pantry and doctor it up into one of these cake mix recipes?! As far as the liquid, you might be fine keeping it the same if the strawberries are well drained. My mom and husband loved it. It happens to me all the time. I was so worried because I never make cakes and his family is very picky! I think that's a great idea for anyone making cupcakes; to use the cake mix with no pudding in it. It sounds like maybe it was not cooked long enough?? […], […] as Family that tweaked a red velvet box cake mix. One said it was the best cake they had ever eaten and two others said they were so good I should go into business. I'll have to do that because I am not sure if it would change the end product. I hate it when recipes don't turn out and I hate it even more when the recipes I post on my blog don't turn out for others. The cake is simply amazing in flavor AND texture, not to mention so moist! And if so, just equal amounts of butter? Great idea. Any milk should work fine, including buttermilk. It should taste good still but so sorry it collapsed. If you mean an 8" round cake pan then yes that would be fine. Decorating That is life changing. I also added the zest, from the lemon, to the batter. Any suggestions? Because of the additions to the cake mix, you will have much more batter than normal. The result will be a perfectly moist, fluffy, rich cake that tastes like it came from a bakery. this past week i tried the 'brides' cake recipe and didn't like it. You are a God Send for this! Just be sure to only fill the cupcake cups halfway. I’m baking four different sizes ... two cakes of each size and then cutting them in half. I thought it was going to be hard and over cooked but this batter was something else. I’ve never tried cake pops with this so I’m interested to see how it works. Whip up your own excellent confection with one of these favorites adapted from The Cake Mix Doctor. It's very helpful :) I too have never had problems making a cake/layered cake with this recipe. I added 3 Tbsp flour and only 3/4 cup oil to the next recipe and it worked beautifully. Butterscotch pudding would be great with yellow cake mix. The oil makes this cake really moist. I just made this recipe and my cupcakes and cake fell horribly. Just add the other ingredients as indicated. Whatever you use, just make sure that the pan is not filled more than halfway as the cake rises while baking. I found this the other night when I was looking for a good recipe. If you're checking the cake over and over again, he advised you're changing the temperature of your oven and will see less than stellar results. It would be delicious but I don't have a recipe for it. I used Duncan Hines French vanilla and instant cheesecake flavor pudding mix. That is so awesome that they were still loved even though they fell flat. Made the whole mix before seeing your disclaimer. I have used the recipe to strictly make cupcakes and my office requests them. :). After digging around I decided to try your recipe for the batter -- it was so good that it has been requested since (and I've been told its exactly like granny's-- the greatest compliment you could ever receive!!!)! Good question. The 1 cup is correct. For the white mix I like the cake mix doctor's 'Caramel' cake recipe. Taking it out of the oven, it looked so beautiful. I whipped it up and added 2 tbsp lemon juice, t tbsp cream cheese, a tsp vanilla, and ~1/2 cup powdered sugar. in the general forum. This is how I make it now.. I hope that helps! I always have to bake longer than the suggested time. I want to make the whitest cake I can for a wedding cake. Also almond extract instead of vanilla. So sorry it did not work well for you. EPIC FAIL! I am not sure to be honest. Thanks for your comment. You could try white chocolate pudding possibly?? I used butter yellow cake with caramel flavored pudding and it was divine! Get creative with it! Fantastic! And your cake sounds amazing!! I used a pink cake mix + a cheesecake pudding mix. Fast forward to my sons birthday (he is only 14!) Hi I have a lemon cake mix with the pudding in the mix. I am needing to bake a 3 layer cake and I was ready to bake this one...but I was reading so many reviews on how it didnt work ?? As others mentioned, mine too fell. It should only be about 3/4 full. Something Swanky recipes have also been featured regularly on brand Facebook pages such as: Pillsbury, Jell-O, Reese’s, Hershey’s, and more. I would say add about 1/3 cup. I still make this doctored up cake recipe all the time for birthdays and dessert, and many people I know use it with great success. I have never tried adapting it to a white cake to see how it works but would love to know what happens! Thank you for coming back to let me know. I used Duncan Hines Butter Cake, melted butter instead of oil, full fat sour cream, full fat milk, instant sugar free white chocolate pudding mix, extra vanilla and Princess flavoring (husband loves this) and the extra six tablespoons of flour some posters said gave them success. Thanks! That is so odd. It makes me sad that this recipe seems to not work well for some but great for others. I just made an 11x15 and doubled the recipe, it was perfect. I need to change the recipe to make it clearer. Or does anyone know how many cups of batter you put in each of the 3-9 inch pans? So I ended up cooking it for a total of 55 minutes. I reduced the oil and sour cream to 3/4 Cup and did everything else the same. About a year or so back my husband wanted a 10 layer cake (like his grandma used to make) -- I HAD to do this for him. The moral of the story: be careful how many recipes you read on pinterest in a row, so you don't mix them up in your head once you actually chose one! I would suggest white chocolate or vanilla. So happy to hear they were a hit. But again, the recipe as is has worked great for most people, and I have never tried the reduced sour cream and oil, so I can't say for sure as to the success. Start with 1/2 cup. Hi, I tried your recipe with a dark chocolate cake mix and a chocolate fudge instant pudding mix and it was amazing!!! In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, … Trouble shooting is how you learn. We will have pot lucks and I get signed up for cupcakes every time. And my kids loved it too. Hope this was helpful. I'm gonna try cupcakes and see how they go for me since a lot of people seem to have issue with them falling and will let you know how that works for me. Then take some advice from Nashville food writer Anne Byrn, a.k.a. I baked it in a 13x8 and it's moist and delicious. I stuck a toothpick in and it came out clean. Hey great recipe! It is super moist, huh! Winner ! I had a question though all we have is sugar free pudding.. will that work ? Thank you!! How can I use it with your recipe. I'm going to stock up on instant pudding!! I use it with the pudding cake mix and it worked just fine. My feeling is that, even with extra flour added, there are simply too many and too much of rich ingredients - namely, a lot of oil, sour cream, and milk. I agree with the cupcakes. Or try adding a few tablespoons additional flour to the mix. Trying this recipe for Easter cupcakes to gauge the reaction from family. I always use the Duncan Hines boxed cakes because they don’t have pudding in the mix and are great. Maybe a little less. I am thinking it will just fine. I would like to do the Strawberry Cheesecake with cream cheese filling and frosting, if I add fresh strawberries to the mix how much less liquid do I use. Lots of people have had problems with the cake sinking so the flour may help that. You will need 3 8-9" round cake pans for the layered cake. I am going to try it tomorrow but will add flour. My husband thinks it looks nice and likes the flavors. I understand that I can just add egg whites instead of whole eggs to create an even whiter color... How many whites would you use to replace the whole eggs called for in this recipe? For some reason this recipe either works really well or not at all for people! I have actually never compared this recipe using a regular cake mix vs a pudding cake mix. When I make this recipe I use the paddle attachment because that's just the normal one I seem to use all the time with my mixer. I know others have asked. Plus she responds to everyone, sometimes repeating the same information over and over again. I have made this recipe twice! You're right. Everyone needs constructive criticism in order to KNOW how to try to make things better. How to Doctor Chocolate Cake Mixes for Cupcakes or Cakes. If it's not working out for some people it seems to be because of over filling. "I wrote a story for The Tennessean in Nashville in June 1998, sharing cake mix recipes my family had doctored," Anne explains. Very expensive lesson to flop. I'm just curious if anyone has ever noticed a 'tangy' flavor to the cake. Has anyone tried this with a Gluten Free cake mix? When making wedding cakes I most always use doctored cake mixes. So be sure and not over fill whatever you put it in. Gonna make a white cake with cheesecake pudding and a Devils food with caramel pudding. Hi!!! If adding pudding make sure you but a cake that doesn't have pudding in it. I’m not entirely sure. I cooked some a little longer and they didn’t seem to fall as much. I've never done it so I can't say for sure how it would change the recipe. The exact additions will depend on the type of cupcakes desired and the flavor of cake.
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