Sounds interesting, good luck.

Here's a link.

and here's another one.

AG:
Mom's " another one" is good.
I put whole eggs in the White Cake mix and added 1 more.
I always use milk instead of water.

I used it for an Upside Down Cake.
Lou

I always use the method from "The Cake Mix Doctor" (and use it for ANY flavor cake mix):

BASIC YELLOW BUTTER CAKE

1 yellow cake mix (18-1/4 oz.)
1 stick butter (8 Tblsp.) butter, melted (do not use margarine)
1 cup milk (2% or whole  not skim)
3 large eggs
2 tsp. Vanilla extract

Preheat oven to 350° F. Grease and flour two 8-inch round cake pans. In large mixing bowl, combine ingredients listed above. Beat just until blended, and no lumps remain. Pour into pans and bake at 350° F. for 27-29 minutes or until cake tests done. If making cupcakes, bake for 20 minutes.

Cool! So... it's the extra egg that firms up a cake from mix? I am going to do some food sculptures with little man over spring break. If I can just just cake mix that would make things a lot easier!

Al

A girl I know says she uses ice cream and I think 7-up. I have never tasted her cakes but she was going to make a wedding cake. Would be interested in trying.

Arkansas_girl, is this the one you're looking for? You need to cut and paste.

http://ths.gardenweb.com/forums/load/cooking/msg020827189228.html

Also, eHow has some information you may find useful. Click on the link below.

Al

Here is a link that might be useful: Make a box cake dense

Well about a month ago I was going through all my millions(HAHA!) of saved links to different recipes and organizing them. When I clicked on my old post it would not open. I tried it for a couple days and just figured it was gone. So now it's working? ACK! They must have just been having problems for a couple days and just so happened it would have to be the days I was doing this! GO FIGYAH!!!!! The new cooking threads were coming up just fine.

AG:
So how did you firm up your cake ???
Lou

That's what I'm asking. I haven't made one yet. The other thread just got kind of forgotten about and then when I wanted it I couldn't find it anymore, the link didn't work. I'll update my thread when I make one. I'm leaning toward the cake mix doctor idea. So that's the one I'll try first unless something more interesting comes along.

Thanks for this info. I didn't know I was going to need it until this morning. I used the Basic Yellow Mix above, but used a German Chocolate mix instead. All I had were 9inch pans, so I baked them for 25 minutes. That might have been a minute or two too much.

They look terrific and should be wonderful with my German chocolate icing for dh birthday tomorrow.

This cake was the worst thing I ever baked. I made it for a doll skirt. Cake was softer than ever fall apart as soon as it came out of the pan. Thank goodness I know how to fix things. Had to make more cake just so it would be tall enough. Never again

Coleen, this WHAT CAKE? I don't think that anyone ever came up with an answer so I have no idea what cake you made that was the worst thing you ever baked?

What I ended up doing to make a firm cake that was similar to what you get when you order...oh say a wedding cake is that I used milk rather than the water they say to use in a cake mix. It made all the difference in the world..it turned a light fluffy cake mix cake into a nice dense cake that you could decorate.

This thread is from over five years ago.