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Thread: Stretching a cake mix

  1. #1
    Join Date
    Aug 2007
    New York

    Default Stretching a cake mix

    I want to bake low fat for myself but not be a hog and eat the whole cake, so I was thinking of ways to stretch a cake mix into maybe 3 parts, and thereby have more possibilities to add more low-fat ingredients on my own, like Splenda.

    We discussed it here but I wanted more information, so I did an online Search and came us with this:


    Did you ever notice that a box cake mix doesn't really fill a 9x13" pan? Here is a tip cake decorators use to stretch the cake mix a little; add this extender to any cake mix to make a cake that is higher and lighter than a box mix alone (and it will fill a 9x13" pan or 2 9" pans!)

    Use any flavor cake mix, plus all of the ingredients called for on the box.

    Then add:
    1 cup flour
    3/4 cup sugar
    2/3 cup milk or water
    1/2 cup oil
    1 tsp baking powder

    Mix as directed on the box and bake according to directions. You may need to add 5 - 10 min to baking time because of increased volume.

    NOTE: For chocolate cakes, you can substitute 1/4 cup cocoa powder for 1/4 cup of the flour."

    What do you all think ?
    I don't want buns of steel. I want buns of cinnamon !!!

  2. #2
    Join Date
    Jun 2006
    Turlock CA

    Default Re: Stretching a cake mix

    Here's a few low-fat cake recipes. A friend found this in her local paper..

    One box of Devils Food cake mix-any brand-usually about 18 oz.
    One can pure pumpkin puree-15 oz. (Libby's)

    Mix together cake mix and pumpkin. Do not add anything else-not water, eggs, oil. Batter is very thick. Put in baking cups or presprayed 12 cup muffin pan. Bake at 400 degrees for 20 minutes. Makes 12 muffins. (Note-I got 24 out of this-and they are good-sized. I filled cups about two thirds full)

    Based on 24 muffins: Calories: 90 Fat calories: 15
    1 g fiber <2 g fat 10 g sugar 18 g carbs 180 g sodium

    They came out so moist I could not believe it! It was in the paper as a low-fat alternative to huge muffins-so I don't have anyone to credit!! But to whomever came up with this- Yeah!!!!

    My Weight Watchers group leader gave us a similar recipe, but she suggested using spice cake or carrot cake mix.
    She included the pumpkin and said to add 1/4 cup of eggbeaters.
    The muffins were yummy. I used a spice cake mix.
    They came out as 2 WW points.

  3. #3
    Join Date
    Aug 2007
    New York

    Default Re: Stretching a cake mix

    thank you, never thought of pumpkin......i could use applesce or bananas or even a diet coke with that kind of mix, right ? i think ppl use prune puree too. i just wonder which doesn't affect the taste.
    I don't want buns of steel. I want buns of cinnamon !!!

  4. #4
    Join Date
    Jun 2006
    Turlock CA

    Default Re: Stretching a cake mix

    I guess you just have to experiment.. I'm all for any desserts that don't contain eggs or oil..Let's me eat guilt free.. I've heard of the applesauce trick too.

  5. #5

    Default Re: Stretching a cake mix

    some great tips there! Thanks

  6. #6
    Join Date
    Aug 2007
    New York

    Default Re: Stretching a cake mix

    I also found ...........

    Cake Mix Cake Extender
    Use this extender for higher and lighter cakes1 (18.25 ounce) box cake mix (any flavor)
    1 cup all-purpose flour
    3/4 cup granulated sugar
    1 teaspoon baking powder
    1/2 cup vegetable oil
    2/3 cup waterPrepare cake mix per package directions. Combine remaining ingredients and add to batter. Pour into greased 9 x 13-inch pan and bake per package directions, adding 15 extra minutes to baking time.

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    I don't want buns of steel. I want buns of cinnamon !!!

  7. #7
    Join Date
    Jun 2006

    Default Re: Stretching a cake mix

    WOW!!~! Thanks for all the ideas!

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

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