Betty Crocker

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cake mix for house cake mold

I have a metal house cake mold that was produced in the late 50's.  It is 4 pieces that snap together and the whole house (pitched roof included) sits upside down to bake.  I have the instruction book, but the alterations for the "ready mix cakes" are based on 50's versions of commercial cake mixes, and they don't work very well.  I need to know what to add and/or cut back on to make the cake bake firmly, but still be edible.  Any help would be appreciated.

10/24/2008 7:45 PM
2 Replies to cake mix for house cake mold

You might be better off using a pound cake type recipe.  I would think that the box cake mixes we have now would be to "soft" I remember "old fashioned" cakes being much denser.
I would imagine the bake time would be rather long so I think the pound cake may hold up better.
How many cups of batter does the mold hold?  That may give a better indication as to what your time would be.  If it is as large as a bundt pan the bake time would be about the same I would guess.
I would do a trial, it is after all one "failure" that you can still turn into something good.  Trifle comes to mind.

11/4/2008 2:35 PM
Hi grammyscat, Thats sounds very interesting,:-). I to might use a pound cake or Duncan Hines cake mix, as they do seems to be denser. Maybe Ginger bread? Let us know.
May you always have Christ in your Life,Family Close, Love to Share, Health to Spare, Food to eat,Family and Friends that Care! "IN GOD WE TRUST"
11/8/2008 2:21 PM

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