Things one can blend in to make mixes richer(not always the same as moister). Fruit puree(tree fruits or berries not citrus), nut butter, pudding/custard, yogurt, sour cream, cream cheese, extra eggs, change the fat to heavier oils or melted butter, jams and jellies, melted chocolate, squashes or zucchini.
I have both yellow and chocolate mixes, and they definitely need to be moister; richer wouldn't hurt. I'm glad I wasn't insane regarding the pudding - I think I'll try it for the chocolate. Thanks!
Made. I'm sorry I dropped this conversation. My schedule's been off, bleah. Here's what I am thinking - I got some premade chocolate pudding, and I also have some vanilla full fat yogurt. What if I stir the pudding into the chocolate mix and the yogurt into the yellow cake mix? Moister and richer? Thanks for all the help so far.
Oh, also - is it ok to mix up the batter tonight and refrigerate it?
Oh I understand the full scheduale thing don't fret hon. Batter made ahead of time won't go off but it will not rise as much making denser cake. Leveners are time sensitive they loose their fizzy pop. You should be able to mix those combos fine no more than 1c per 3c of batter otherwise gooey cake. You may have ripples in the cake. Moister cakes are more fragile so grease and flour your pans well and let them cool a bit and set in the pan before trying to turn out. It is a trial and error process when working with factory mixes.
Fruit puree(tree fruits or berries not citrus), nut butter, pudding/custard, yogurt, sour cream, cream cheese, extra eggs, change the fat to heavier oils or melted butter, jams and jellies, melted chocolate, squashes or zucchini.
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Oh, also - is it ok to mix up the batter tonight and refrigerate it?
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Batter made ahead of time won't go off but it will not rise as much making denser cake. Leveners are time sensitive they loose their fizzy pop.
You should be able to mix those combos fine no more than 1c per 3c of batter otherwise gooey cake. You may have ripples in the cake. Moister cakes are more fragile so grease and flour your pans well and let them cool a bit and set in the pan before trying to turn out.
It is a trial and error process when working with factory mixes.
Reply
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