"Homemade" cake from a Cake Mix?
Okay I'm using Pillsbury moist supreme classic white cake mix. On the box it does say "pudding in the mix".
So should I still add pudding mix?
Also, do I substitute the oil with 1:1 ratio of butter or double the butter amount?
I will be using milk vs water & adding an additional egg.
I hate homemade cakes that aren't fluffy & are "heavy" instead, so is there a way to make sure this doesnt turn out "heavy"? (NOT sweetness, but texture "heavy")
Comments
If the box calls for 3/4 Cup of oil use 3/4 Cup of butter
Do not add more pudding
Using milk is good. Not sure about the extra egg, you might want to reduce the amount of milk to reflect the additional egg.
most of the recipes for cake are very very old! thus they are dense, heavy, not fluffy unless you use the old rules for beating them, but are sure good!
adding more pudding to these mixes is overkill!
I use milk, half n half, and whipping cream depending on how rich I want the cake to be. You can add an egg if you want, It won't make that much difference to the final outcome. all fats are cup for cup. If the recipe calls for oil, melted butter or stick margarines, cooled a bit work best or even better than the oils. I like coconut oil, which needs melted at normal room temperature.
why not learn to make actual recipe cakes like this one that is one of my very favorites:
http://www.food.com/recipe/silver-cake-81550
Double the butter, add the egg, and use milk instead of water. The extra egg is what makes it fluffy. The butter and milk is what makes it rich tasting.