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Lost Cake Mix Recipe Tip for Use in Fancy Bundt Pans from Betty Crocker Catalog

Please help!  I am desparately seeking a recipe tip for cake mixes which appeared in one of the last Betty Crocker catalogs.    It appeared on a page featuring NordicWare fancy bundt pans (such as the castle pan).   The tip was very simple and resulted in a firmer cake which held the definition of the intricate design features of the pan.  It substituted an 8 oz package of cream cheese for the oil and, I think, the water.   A small amount of milk may have been added?  The eggs remained the same.   I had the page which was torn from the catalog in my hands a few weeks ago when I made a cake for my niece; I can't find it now.  I've already torn half the house apart and spent the entire evening searching the web.   Does anyone have the tip?   I would be forever grateful!  Thanks.


Tongue Tied Jackie 

7/2/2009 9:36 PM
1 Reply to Lost Cake Mix Recipe Tip for Use in Fancy Bundt Pans from Betty Crocker Catalog

Nevermind.   My mother found it.   She moved it for safekeeping and then forgot where she put it.   Was found in between the pages of a cookbook....where else would it be!  Whipped up my cakes and they are now in the oven.   So, since I put the request out there, others may be interested in the tip.  This is really great for using cake mixes in pans where there is a lot of detail like the Nordic Ware fancy bundt pans (e.g. holiday trees, castle, stadium) or any of the Wilton pans.  The cake has a denser crumb and looks/tastes more like it was made from scratch.   The cakes are sturdier and can take a little handling.


Using a standard cake mix, substitute 1 cup milk and 3 oz softened cream cheese for the water and oil.   Combine milk and cream cheese with the eggs and cake mix and prepare according to the package directions.  That's it, so easy and it gives a great result.


Happy Baking!  Smile


 

7/2/2009 10:45 PM

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