Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Madeline M
Foodie
516
Tue Sep 01, 2009 3:17 pm
Greater 'burbs of Detroit
Deb Hall wrote:Ray-
I get one with pudding in the Mix- typically Duncan Hines. They tend to be very moist.
Can I suggest making the frosting from scratch? Frosting made with real butter is real SOOO much better- turns it into an entirely different cake- and it's easy. Unless it's for kids- then the Pillsbury chocolate fudge frosting in the can is just fine. ( and frosting's all they really want/eat anyway ).
Deb
Michele Cull wrote:You could always doctor a mix. There are several books, including "The Cake Mix Doctor" with lots of tasty ideas for cakes and frosting. Please don't mock me for owning all of her books...
MissChele
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Ray Griffith wrote:Deb Hall wrote:Ray-
I get one with pudding in the Mix- typically Duncan Hines. They tend to be very moist.
Can I suggest making the frosting from scratch? Frosting made with real butter is real SOOO much better- turns it into an entirely different cake- and it's easy. Unless it's for kids- then the Pillsbury chocolate fudge frosting in the can is just fine. ( and frosting's all they really want/eat anyway ).
Deb
Deb,
Thanks to inspiration from your suggestion to make the frosting from scratch, I did a complete flip-flop. I stumbled on a carrot cake recipe online (allrecipes.com) and did both the cake and frosting from scratch. With that much butter, cream cheese and sugar, etc, no wonder it's so damn good. Anyway, it was quite the hit! Thanks!
Ray
Michele Cull wrote:I did the tomato soup in the spice cake. Moist & tasty!
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