Betty Crocker, devil's food
2007-11-24 12:39:24 · 13 answers · asked by Jaime G 2 in Food & Drink ➔ Cooking & Recipes
Put a package of pudding in the mix.
2007-11-24 12:44:29 · answer #1 · answered by Aunt Doobie 6 · 3⤊ 0⤋
I use Betty Crocker cake mixes all the time. Here is a basic recipe that makes the cake more moist and easy to slice. I get many requests for this recipe and it turns out like a pound cake thats really moist.
Basic Pound Cake
Preheat oven to 350*F
1 Pkg, Betty Crocker Cake Mix (any flavor)
1 3oz. Pkg Instant Pudding Mix (Vanilla for most but chocolate for Devils food)
1/3 cup Vegetable oil
1 cup Water
4 Eggs, slightly beaten
Prepare Tube pan, Bundt pan with baking spray or grease and flour it. Set Aside!
In a large mixer place cake mix and all ingredients. Mix for 2 minutes on low to combine.
Then mix for 3-4 minutes at medium speed to fluff the mixture and incorporate the ingredients.
Place in prepared pan. Bake for 45-55 minutes at 350*F. A Cake tester should come out clean. Be sure oven is not hotter than 350*F and watch the cake for browning.
Glaze the top with either melted frosting or with a mixture of Powdered sugar, milk and vanilla. Frosting is easy to melt and drizzle on top.
Hope you try it sometime!
Best Wishes, D~
2007-11-24 21:29:36 · answer #2 · answered by Anonymous · 2⤊ 0⤋
I personally have found Duncan Hines to be better than Betty Crocker as far as lightness and moistness. If you want a moister cake though my mother-in-law always bakes her cakes according to directions then when it comes out of the oven, she pours a simple syrup solution over it. She makes this by mixing sugar and water and boiling it until the sugar is melted. She then frosts it. She swears by this method.
2007-11-24 21:36:26 · answer #3 · answered by Scooter 4 · 2⤊ 0⤋
If you like white cake, I have made this recipe many, many times and it is amazing! (White Almond Sour Cream Wedding Cake) It's a nice, dense, moist cake with a great flavor. The recipe starts with a white box cake mix and then you add other ingredients to it. It makes a lot - so I cut the recipe in half and make it in a 9 x 13 pan. Love it!!!
Link to recipe:
2007-11-24 22:49:58 · answer #4 · answered by pam-i-am 4 · 0⤊ 0⤋
I add a little extra oil (say 2 TBSP) and some Hershey's (or any brand) Chocolate syrup (around 1/4 c.) I think Devil's Food cake tends to be a drier cake - get one of the deep chocolate or fudge versions next time. PS - you can also substitute leftover cold coffee for some of the water.
2007-11-24 21:20:23 · answer #5 · answered by Ali B 2 · 1⤊ 0⤋
Try this recipe -- it is soooo good! (and very moist)
Chocolate Cake Dessert
1 pkg. chocolate cake mix
1 can sweetened condensed milk
1 jar Smuckers caramel ice cream topping
8 oz. Cool Whip
3-4 Heath bars, crushed
Prepare and bake cake according to package directions, using a 2 x 9 x 13 pan. Remove from oven and poke cake with the end of a wooden spoon. Pour condensed milk and caramel topping over cake. Spread with Cool Whip, sprinkle with candy, and refrigerate.
2007-11-24 21:11:11 · answer #6 · answered by tea4twoholiday 4 · 1⤊ 0⤋
I'm not clear that it will help devil's food, but unsweetened applesauce makes a great sub for oil to keep cake moist
2007-11-24 21:04:09 · answer #7 · answered by Stephen C 4 · 0⤊ 0⤋
go buy The Cake Doctor cookbook...you'd like it ....tons of recipes from cake mixes....i know our library has it maybe you could go check it out to see if you would like to purchase it
2007-11-25 01:01:49 · answer #8 · answered by daisybloom47 5 · 0⤊ 0⤋
Add applesauce or pudding.
Be sure to not over bake.
2007-11-24 20:46:06 · answer #9 · answered by Ohno 5 · 1⤊ 0⤋
Mayo to the chocolate cake.
http://www.cakedoctor.com
2007-11-24 21:01:07 · answer #10 · answered by JusMe 5 · 0⤊ 1⤋