Wednesday, November 9, 2011
There is No Shame in Using Cake Mix
It all started for me when my mom bought me a book called The Cake Mix Doctor a few years ago. I loved this book. It explains why some cake mixes don't taste very good, and gives you some good basics for doctoring your own. I don't always follow her directions... after all, I don't follow directions well. (Just ask my husband.) But she got me started on figuring out what I like to make my cake mixes taste better.
Cake Mix (any brand. I use Pillsbury because I found it's cheapest for me to buy at Target.)
Buttermilk (or soured milk)
Vanilla and/or Cocoa Powder
If it says 1 1/4 cup water, I use 1 1/4 cups buttermilk.*
Oil says 1/2 cup, I use 1/2 cup melted butter.
Then I just add 1-2 tsp. of vanilla to both chocolate and white/yellow cakes.
And I add 2-3 Tbsp. cocoa powder to chocolate cake mixes.
(I leave the eggs at 3 either way.)
I also occasionally use the buttermilk powder, but a completely unscientific test of my own showed I liked soured milk better than the powder.
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