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Powwow 06-01-2003 @ 8:08 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Try adding sour cream to a pudding cake mix.  I bought the "Cake Doctor's" two cookbooks and there is a chocolate cake in the chocolate book that is out of this world!  I am using it this weekend for a groom's cake with peanut butter filling.  I'll get the recipe's total add ins if you want me to.  Going to try the white mix (Pillsbury) later for a bride's cake.  Experiment first, of course.  I usually use Duncan Hines mixes and adjust a little but they do not have mixes with pudding in them.  I'm excited.  This one is really moist.  Almost "wet"!  I freeze the layers then ice.


mirinda 04-07-2003 @ 7:05 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I am looking for 2 simple cake recipes that will not empty out my pantry to make.  Most recipes for a white cake call for 12 egg whites.  I make cakes from home for friends but when I need to make a 1/2 sheet cake, using 1 1/2 sticks butter and 12 egg whites per batter and I need approx 12 cups for a 1/2 sheet it becomes very costly along with (all other ingredients).  Most boxed cakes taste like they have been on the shelf forever and are very dry. I like to make very moist cakes and will use simple syrups, and freezing to moisten as well.  Please help.

Thank you and happy cooking

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