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Can anyone tell me the best just add water cake mix This is for my sisters birthday and i want it to be good There are quite a few but i don't want to waste a lot of money trying them

I'd rather have personal references. After putting it in the oven i realized that i used 1/2 cup of oil when i should have used only 1/4 cup can someone please tell me if my cake is going to be okay or am i going to have to rebake To doctor a box devils food cake with buttermilk, use 1 1/3 c

Buttermilk instead of the water

Add the other ingredients as directed I also add a teaspoon of vanilla and 2 to 3 tbsp unsweetened cocoa I used this for my daughter's birthday last month, and it tasted great In my opinion, buttermilk doesn't work well with a box white cake.

Just want to say i made a devil's food cake from dh w/o oil and it came out great I just read the part of the article that says bc had first introduced their cake mix that instructed the user to only add water. I made chocolate/mint cupcakes by marbleing 2 box mixes, a chocolate and a white cake in which i subbed creme de menthe for the water I used about 3/4 liquor 1/4 water.

I always substitute milk for water in cake mix

I think it makes it more moist, but i haven't made one with water in it for so long, i don't have anything to compare it to! I have several the cake mix doctor books and want to try them out but my only problem is that i have cake mixes that state to add oil and water only I asked my sale rep lady at the bulk store that sells them and she said the eggs are already included in the mix and there is no need to add eggs. I, too, will use buttermilk in a recipe that calls for water

I also add a small amount of baking soda to offset the acidity. I also add pudding to my cake mix, but i don't use an extra egg or oil I follow the box mix instructions for egg and oil amounts, add 2 tbls of instant pudding, then i add half water/half whole milk for the liquid amount I also add 1 tsp of either vanilla, lemon or almond extract depending on the cake flavor.

I do a lot of cakes for local charities, and i'm looking for a quick way to bump up the flavor of a cake mix

So many of my scratch recipes have buttermilk in them, so i was wondering if i could just substitute buttermilk for the water called for on the box Or will the acid somehow interfere with the chemistry of the mix? I am making a chocolate wasc cake for my sister's birthday and i halfed the receipe since i don't need that much cake

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