When making a cake mix cake, I use milk instead of water. I measure the required milk in a 2 cup mixing cup. Then I add the correct amount of oil and eggs. I beat the cake mix to get the lumps out and then gradually add what is in the 2 cup measuring cup.
Once it is blended well, I scrape the bowl and then beat for 2 minutes on medium speed. I then pour the batter in a prepared 9x13 inch pan and bake it a 300 degrees F for about 45 minutes. Baking it with a lower heat makes the cake rise more evenly and keeps the cake from having narrow edges and a high center of the cake.
People that eat my cakes can't believe I used a cake mix. They say it tastes like a "scratch" cake.
By Sue from Chester, SC
I quit using cake mixes and now make all my own cakes. Home made cakes don't contain all the chemicals that you find in a cake mix. (04/16/2009)
By Marjorie
Good idea! I found that following the beat for 2 minutes directions helped.
Also, straight from my a chef's mouth, use a tsp of vanilla, it helps cut down on the cloying sweetness from boxed cakes, any flavor.
And I realize that from scratch cakes are good, but you can find box mixes on sale for less than a dollar a LOT of the time, the ingredients to make from scratch, cost way more than that! (04/16/2009)
By Michawn
Thanks for the great tip! I love making from scratch cakes but they can be very time consuming. The lower heat setting will help a lot also. (04/19/2009)
By Janie
For goodness sake, just make your cakes from scratch - far better for you with no preservatives! (04/20/2009)
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