Recommendations for Supermarket cake mixes and icing?!
Can anyone recommend any good chocolate fudge cake kits? I came across a Betty Crocker Devil's food cake one, anyone know if this is any good?
Also i saw tubs of chocolate fudge icing, does anyone know if these taste good?
Answers: I'm looking to make a chocolate fudge cake with choc fudge icing. I'm not sure if I have the time to make one from scratch so I have been contemplating buying a kit to make from the supermarket (Lazy I know!!)
Can anyone recommend any good chocolate fudge cake kits? I came across a Betty Crocker Devil's food cake one, anyone know if this is any good?
Also i saw tubs of chocolate fudge icing, does anyone know if these taste good?
My wife bakes and sells cupcakes as a side business, and she is quite successful at 'doctoring' box mixes. She gets rave reviews all the time for her chocolate cupcakes.
For chocolate box mixes, add an extra half teaspoon of good quality vanilla extract, a teaspoon of extra cocoa powder and half teaspoon of instant coffee crystals. She also uses half melted butter and half oil substituted for the oil asked for in the recipie, plus an extra egg.
This gives it a richer chocolate flavor that really "pops" and the extra egg and butter make it taste rich and homemade.
aunt bessy.
Sometimes those Betty Crocker cake mixes come out better than the ones you make from scratch and it saves you time and money.(when you make it from scratch you have to buy a whole bunch of ingredients that you don't always have on hand). Try it...the icing too. Add your touch to it, maybe a couple of sprinkles or Hersey's kisses or some eatable flowers....whatever tickles your fancy. have fun!
Betty Crocker cakes are what I buy. They're nice and moist. When I'm doing a layer cake, I put chocolate pudding in the middle layer (made with less milk so it's extra-thick), and frost with this: Whipping cream with Jiffy chocolate frosting mix added at the last few seconds of beating. It's yummy!
Cake mixes are awesome. I usually use them, and make cakes from scratch only now and then. You shouldn't be disappointed. Most brands are fine, Duncan Hines, Pillsbury and Betty Crocker. Even some of the store brands are good. Frosting too.
go for it. Duncan Hines was always my favorite.Cannot eat that way anymore but they are tasty and easier.
I'm the cake baker for my shift at work, & everyone has agreed that the best box cake mixes I've used are WalMart!! They have excellent canned frosting as well. The name brands are allOK too, but we just prefer the WM brand.
pillsbury always is the one i choose...lots of varieties too...but i can give u this very simple recipe and its even better tha n the store bought kind!! heres a chocolate cake recipe..its the best u will ever taste!!!
1/4 cup margarine,or butter melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
3 cups confectioners' sugar
optional: 1/2 cup melted chocolate chips for extra chocolatey taste!!!
DIRECTIONS
In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.
BEST CHOCOLATE CAKE U WILL EVER HAVE IS DOWN BELOW!!
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
ACTUALLY..THAT WAS ONLY ONE OF THE BEST CAKES EVER!! HERES THE OTHER ONE!! THEY BOTH ROCK THE HOUSE THOUGH!!!
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
FINALLY..MY CREAMCHEESE FROSTING RECIPE...YUMMY!!
4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk
DIRECTIONS
Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.
Duncan Hines is the best cake mix out there. Use the "Butter Recipe Fudge" which calls for a stick of butter instead of liquid oil. Mmmm! But make your own frosting; it's very simple and tastes better than canned!
Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.