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Betty Crocker
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Making a choc cake mix more moist and stretching store bought frosting w/cream cheese

Help again!  It's my husband's b-day so it is important I get this right.  I've got a choc cake mix I want to make more moist.  Also I have one container of store bought choc frsting, I was going to make more for decoration with buttercream icing.  I am too low on butter to do that and can't get to the store today.  I do have cream cheese and other ingredients, how can I stretch this frosting with what I have.


thanks,


wanting to make his birthday specialConfused

10/24/2008 9:00 AM
2 Replies to Making a choc cake mix more moist and stretching store bought frosting w/cream cheese

A trick I learned (forgot from where though) to make a cake more moist is to substitute milk for the water in a box cake recipe. So if the box cake asks for 1 and 1/3 cups water, simply substitute it with an equal amount of milk...2% milk works best. If you want it SUPER moist, then use whole milk.


As for the icing, you have me confused. Are you wanting to make cream cheese frosting or buttercream frosting. Buttercream frosting does not contain cream cheese.


Try checking out this website to help you decide what ingredients you already have that could help you make the icing you need:


http://www.wilton.com/recipes/browse.cfm?cat=Icing

10/24/2008 9:29 AM

What I usually do with the containers of frosting is I dump them into my mixer bowl and add a little extra vanilla, or sometimes a bit of amaretto.  Then I whip the frosting.  I get a fluffier frosting that goes a bit further.  More air=more frosting= less calories per serving. That is the added bonus to whipping it up.  With the addition of the vanilla or flavoring I get a richer flavor as well.I have used amaretto, creme de mint,and  Bailey's  they all are good.

11/4/2008 2:43 PM

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