By Courtly on June 20, 2005
Photo by anniek36
Photo by anniek36
"This is from "The Cake Mix Doctor" By Ann Byrn. Just a nice, basic white cake made from a cake mix with add-in ingredients. Frost however you want!"
Serving Size: 1 (50 g)
Servings Per Recipe: 16
"I made these into cupcakes for a baby shower. This turned out moist & flavorful. The batter is thick, as I assumed it would be, but beating it the full amount of time makes it quite smooth. The cupcakes baked up in 20 minutes exactly. Thanks :)"
"I bet this is great. Every baked recipe I've ever tried with sour cream seems to be lighter than any other version. I find it to be a perfect ingredient to bake with."
"I don't know what i was expecting, but this cake just didn't work out for me. It was dry, vaguely sour tasting (probably from the sour cream) and we were disappointed. I think i will just go back to preparing the white cake mix as directed on the box."
"This recipe makes a very moist and yummy cake! I made cupcakes for my daughters birthday and through in some colored sprinkles to the batter to make confetti cupcakes Adorable! I will use this recipe again!"
"I made this cake just as the instructions say and it was great! It is a very dense cake, almost like a pound cake, but extremely moist. This will be my new go-to white cake recipe."
"This cake was just as beautiful as it was delicious! Easy and excellent recipe! However, if
you are covering it with fondant, I would recommend using a more dense cake recipe. Still a terrific recipe!"
"I can never say no to a great white cake!"
"I am not sure if I did something wrong or what. I made cupcakes and ended up with 18. I found they turned out very dry . I am not sure if I over baked them or what. I was very disappointed."
"I don't typically use a cake mix, but was in a hurry to get a white cake made to use for a frozen ice cream cake. I thought it turned out great!!! I layered ice cream that I had previously formed to the same size pan that i baked the cake in. Put fudge topping on the cake before topping with ice cream. Covered the whole layer cake with cool whip and then put chopped heath bars on top. I did that so the wrap wouldn't stick to the cool whip. The cake didn't freeze too hard. It had great texture and I used this recipe again even when I had more time."
"This is a very good white cake as a base for recipes such as Recipe #209312."
"I appear to be in the minority in my rating of this cake. Was quite disappointed because I made it exactly as stated but it still tasted like a cake mix - even after allowing it to sit overnight. I guess we just do not like the aftertaste of a cake mix. I am glad it worked for others and that they enjoyed it - maybe I am being picky!!!"
"Moist and delicious. This cake baked up nicely in a round pan and cupcakes."
"This makes really good cake and it's what I always use for my white cakes now."
"Fantastic cake! I made this for DD's first birthday and she devoured her piece and then demanded a second. Really! The batter is quite thick, but I agree that beating it for the full amount of time produces a very smooth result. I made this a couple of days ahead of time, storing it in the fridge, in order to have ample time for decorating. It was still deliciously moist for the party and several people commented on how good it was."
"I loved everything about this recipe. From the ease of preparation to the wonderful taste. It is super moist with a nice light taste. I also made this into cupcakes and it worked well in that form. For the frosting I used recipe# 95416 and it worked well with this. This will be my go-to recipe for cupcakes. Love it! Thanks ocurt!"