Cake mix- eggs and oil?!
Answers: I was wondering if anyone knows or how I can find out what "role" if you will...that eggs and oil play in a cake mix. Why do cake mixes needs eggs or oil? I bought something called "snack cake" once where the little bake pan was included and all you did was add water to the cake mix and wallah, you had a little "snack cake". So does anyone know what or why boxed cake mixes call for eggs and call for oil. I am just curious really. PS The kinds (including a major brand name) have been calling for one and one third cup water. I have been putting in a cup and 2 thirds water to make sure it is extra light and moist and it really works, doesn't change amount of time needed for baking. Anyone do that too?
Go to this page at baking911 for links to the roles of the various ingredients of cakes.
http://www.baking911.com/pantry/index.ht...
If adding extra water to your recipe makes it more moist you were likely overcooking the original recipe. This was one of the toughest lessons I had to learn when baking cakes, cookies, muffins, etc. You remove the cake from the oven just as soon as there is no batter that clings to the toothpick. There will be wet crumbles on the toothpick. If you leave it in the oven until the toothpick comes out clean, the cake is overcooked.
both give it more richness and depth than you may have tasted in your snack cake