suggestion for making a box cake moist- Tips-n-Tricks

HI Cindy Sue, I just received my magazine from the Cooking Club of America and they have a tip on how to ensure the moist cake. This is what it says: To ensure the moistest cake, don't cool it on the counter. Instead, as soon as you take the cake out of the oven, remove it from the pan and wrap

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  1. #1
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    Default suggestion for making a box cake moist


    HI Cindy Sue, I just received my magazine from the Cooking Club of America
    and they have a tip on how to ensure the moist cake. This is what it says:
    To ensure the moistest cake, don't cool it on the counter. Instead, as soon
    as you take the cake out of the oven, remove it from the pan and wrap it well
    in plastic wrap to seal ion the steam. Then freeze the cake. When you're
    ready to frost it, remove from freezer and let it stand at room temperature,

    still wrapped, for 15 minutes. Then remove the plastic wrap and spread the
    frosting. When you're done, place the cake in the refrigerator to let it
    defrost completely.

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  3. #2
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    Default Re: suggestion for making a box cake moist


    I find my cakes are always moist when I add a couple Jars of baby food!
    Tragedy, sadness, loneliness and despair taught me that life is really a beautiful thing; if it wasn't I wouldn't be able to recognize that anything was wrong - Lynn in Virginia

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    Default Re: suggestion for making a box cake moist


    I add a couple Jars of baby food
    Lynn, what kind of baby food do you use ? And exactly how much do you use ? I've never heard of using this.
    JoAnn
    "Joy is not in things. It is within us"

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    Default Re: suggestion for making a box cake moist


    Thank you for this tip, this makes perfect sense. I am definetly going to try this the very next time I bake a cake, which knowing me... WILL BE TODAY!!! LOL

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    Default Re: suggestion for making a box cake moist


    When I was younger and made box cakes, I would add a box of instant pudding to the mix. Worked like a charm.
    April
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    Default Re: suggestion for making a box cake moist


    Extra egg yolk would also make it more moist.
    April
    http://www.budget101.com/groups/homeschoolers.html
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    Default Re: suggestion for making a box cake moist


    I use applesauce instead of oil, and not only is it moist, but its lower in fat.
    Terra , Wife to Kevin, Mom to Cassidy (12) and Ciara (2)

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    Default Re: suggestion for making a box cake moist


    I use instant pudding as well. But I orefer baby food because it is just pureed fruit anyway. I hve used the peaches for a peach cake. Pears for a nice sweet taste to vanilla cake, apricots for a tang to an orange cake You can use almost anything your imagination can come up with
    Tragedy, sadness, loneliness and despair taught me that life is really a beautiful thing; if it wasn't I wouldn't be able to recognize that anything was wrong - Lynn in Virginia

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    Default Re: suggestion for making a box cake moist


    I love adding a half a cup of sour cream to my box cakes.

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    Default Re: suggestion for making a box cake moist


    A box of pudding mix added to the cake mix also helps.

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    Default Re: suggestion for making a box cake moist


    We had a lady in town that used to make cakes for all occasions, weddings, birthdays, etc... and they were always the richest, most delicious cakes. We discovered her secret was Butter. She didn't use oil in the recipe, but instead used 2 sticks of butter per cake mix. They were delicious, but OH the calories!
    ~Enjoy!~

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    Default Re: suggestion for making a box cake moist


    Those are ALL good suggestions I think. I've used all of them. When I had young children at home, the baby food was a no-brainer for me. When they weren't into baby food any more, and I found myself without it all the time, I moved to applesauce. As has been said, you get the moisture and not the fat. However, it's not quite as good to me as using the pudding mix, altering the recipe somewhat AND using the freezer method. I use the cheapest cake mix (I buy the cheap ones on sale or make my own mixes (recipes on site, plus I have some more). Then, I increase the eggs from 3 to 4, the oil (sometimes I use margarine instead for better flavor) to 1/2 cup instead of the 1/3 it usually calls for; and then finally, I use 1 1/2 cups of water instead of the 1 or 1 1/4 it usually calls for. If you do this, and use the freezer method described above (and store the cake in the refrigerator (covered securely) you will be absolutely thrilled with the end product. Also, I actually don't allow the cake to thaw much before frosting. Frosting it while frozen frequently (if not always) eliminates the need for a crumb-coat and iit just goes on without a hitch!! Cakes are something I am known for....everyone I know, and some I don't come to me to make 'em, because they think there is just something (they don't know what it is) that makes mine just taste over the top! What a compliment!!

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    Default Re: suggestion for making a box cake moist


    That makes sense! Don't know how much luck I will have taking a hot cake out of a pan in one piece. I've read somewhere that simple syrup is sometimes sprayed on the cake to moisten... mmm! I like cake!

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    Default Re: suggestion for making a box cake moist


    1/4 cup shredded zucchini makes all baked goods moist. I ship cookies my soldier son in Afghanistan and they always arrive moist and delicious!

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    Default Re: suggestion for making a box cake moist


    I have always used a box cake with less oil and more water but i use olive oil instead for cupcakes they stay moist in the fridge for the next day people at work love them and ask forthem all the time

 

 
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