Jump to content
  • Sign Up
0
macocha

Bc Yellow Cake Mix

Rate this topic

Recommended Posts

heard it isn't all that good - even from the reviews. that is the betty crocker yellow cake mix.

Share this post


Link to post
Share on other sites

The only time I used the BC mix was in a recipe for Irish Cream cake. The mix smells funny and the batter didn't taste very awesome but the baked product was amazing! My friends all loved it and they aren't gluten-free.

Share this post


Link to post
Share on other sites

Soooo....want to post that irish cream recipe? that sounds yum! :P

Share this post


Link to post
Share on other sites

heard it isn't all that good - even from the reviews. that is the betty crocker yellow cake mix.

The yellow cake mix got a mediocre review on the BC website. This recipe for Lemon Lover's Cupcakes caught my eye:

http://www.bettycroc...eb-e0f4cb9c588e

I'm just wondering if anyone has tried it. It has gotten favorable reviews so maybe we have to kill it with flavor to make it taste better???

Share this post


Link to post
Share on other sites

I'm not a big fan of either of the cake mixes. However, they work great as a base for doctored recipes like these:

My link

Ive also noticed the cake has a better texture when baked into cupcakes.

Share this post


Link to post
Share on other sites

I'm not a big fan of either of the cake mixes. However, they work great as a base for doctored recipes like these:

My link

Ive also noticed the cake has a better texture when baked into cupcakes.

Keela- The link didn't work. Would you mind just posting the recipe? Thanks!

Share this post


Link to post
Share on other sites

Here is the recipe from the Cake Mix Doctor

Serves: 20

Preparation time: 5 to 7 minutes

Baking time: 27 to 29 minutes

Assembly time: 15 minutes

Cake:

Solid vegetable shortening for greasing the pans

Flour for dusting the pans

1 package (18.25 ounces) plain white cake mix

1 1/3 cups water

2 tablespoons vegetable oil, such as canola, corn, safflower, soybean, or sunflower

3 large eggs

Coconut frosting:

2 cups sugar

2 cups (16 ounces) sour cream

1 package (12 ounces, 3 1/2 cups) frozen unsweetened grated coconut, thawed

1. Place a rack in the center of the oven and preheat the oven to 350

Share this post


Link to post
Share on other sites

We tried it as directed on the box and found it to be very dry. But I've read suggestions like adding a cup of sour cream and a box of vanilla Jello pudding mix to it to make it moist, so I'm intending to try again soonish. Note that it only makes a single-layer 8 or 9" round, so it's not a highly generous mix...

Share this post


Link to post
Share on other sites

We like it. I prefer Kinnikinnick, but the Betty Crocker was good in our opinion.

Share this post


Link to post
Share on other sites

We've had it and we have liked it. It turned out much better as cupcakes. I think it's really easy to over cook it and dry it out as a single layer cake . . . I've done that twice now. I like my "from scratch" recipe better, but it's a nice option to take and bake on vacations/trips. We've never had any problems with the brownies.

Share this post


Link to post
Share on other sites

I thought it was dry too. I liked it for pineapple upside down cake--probably the extra butter and brown sugar gave it the extra moistness. I'll keep it in mind for cupcakes, though, since it's so readily available. We really liked the BC chocolate chip cookie mix and the brownie mix. The cookies didn't dry out even after a couple of days (wrapped well).

The best gluten-free cake mix I've ever had is "Cause You're Special". Their yellow and lemon flavors are incredible--light and moist.

Share this post


Link to post
Share on other sites

I tried the yellow cake mix and the chocolate chip cookies. The cake mix was just ok (it's convenient to get so that is why I use it once in awhile). I didn't care for the cookies at all. Making them from scratch is so much better. I know it takes more time, but I think it is worth it.

Share this post


Link to post
Share on other sites

I've had better cake mixes, but it is decent. It works for when I have a hankering for something sweet.

Share this post


Link to post
Share on other sites

i really enjoy the BC yellow cake mix... based on some reviews online, i've added one package of jell-o pudding mix and one cup of either sour cream, buttermilk or yogurt... in addition to the cake mix direction's ingredients. it makes a much more moist and delish cake.

i've also tried the quick carrot cake recipe on the BC website. i LOVE that recipe... makes perfect little carrot cake cupcakes, with BC cream cheese icing (also gluten-free!)

Share this post


Link to post
Share on other sites

i really enjoy the BC yellow cake mix... based on some reviews online, i've added one package of jell-o pudding mix and one cup of either sour cream, buttermilk or yogurt... in addition to the cake mix direction's ingredients. it makes a much more moist and delish cake.

i've also tried the quick carrot cake recipe on the BC website. i LOVE that recipe... makes perfect little carrot cake cupcakes, with BC cream cheese icing (also gluten-free!)

Joe--thank you for both of these tips! Gotta go and look at the carrot cake recipe :D

Share this post


Link to post
Share on other sites

here is the recipe I was speaking about...

1 box of yellow cake mix (gluten free)

1 cup pumpkin (not the pumpkin pie mix)

1/2 cup water

1/3 cup veggie oil

4 eggs

1 1/2 tsp pumpkin pie spice

1 container of betty croker cream cheese frosting (I am sure any brand will do)

1. heat oven to 350 (325 for dark or nonstick pan). place paper cups in the muffin pans

2. in large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice w/ electric mixer on low for 30 seconds. beat on medium speed 2 mins, scraping bowl occasionally. put into muffin pan (I use a cake pan)

3. bake 20 to 25 mins or until toothpick comes out clean. cool completely 30 mins

5. frost and grub on em!

Share this post


Link to post
Share on other sites

here is the recipe I was speaking about...

1 box of yellow cake mix (gluten free)

1 cup pumpkin (not the pumpkin pie mix)

1/2 cup water

1/3 cup veggie oil

4 eggs

1 1/2 tsp pumpkin pie spice

1 container of betty croker cream cheese frosting (I am sure any brand will do)

1. heat oven to 350 (325 for dark or nonstick pan). place paper cups in the muffin pans

2. in large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice w/ electric mixer on low for 30 seconds. beat on medium speed 2 mins, scraping bowl occasionally. put into muffin pan (I use a cake pan)

3. bake 20 to 25 mins or until toothpick comes out clean. cool completely 30 mins

5. frost and grub on em!

For some reason I never made a cake from BC cake mix....always made the cupcakes, which came out super. After reading the cake reviews, I'll stay with the cupcakes. The yellow mix is more readily available than the chocolate, which also came out super delicious.

Share this post


Link to post
Share on other sites

I have used the bc gluten-free cake mixes several times. Both the yellow and the chocolate. I do prefer the chocolate. Never had any problems with the cupcakes.

Hez

Share this post


Link to post
Share on other sites

I normally make cupcakes too, but if I have little time, I do a cake and this one w/ the pumpkin comes out great :)

wonder how well these cupackes would freeze and then thaw? w/o frosting of course.

Share this post


Link to post
Share on other sites

I normally make cupcakes too, but if I have little time, I do a cake and this one w/ the pumpkin comes out great :)

wonder how well these cupackes would freeze and then thaw? w/o frosting of course.

I freeze them all the time, with frosting...I use a buttercream frosting recipe, and put sprinkles on them, and then put them in a plastic container, single layer,and freeze. Most of the time I can't wait for them to thaw out, and will pop one in the microwave for 12 seconds or so.

Share this post


Link to post
Share on other sites

good to know - thanks!

Share this post


Link to post
Share on other sites

I've mixed in a banana or an avocado before and made cookies and muffins that are pretty good. I've also used pumpkin pie spices to make kind of a spice cake. It rises real well, but does seem a bit dry. I haven't tried the pumpkin pie mix but that sounds like a good idea.

There is a big long thread around here somewhere on the Betty Crocker mixes with some recipes.

Share this post


Link to post
Share on other sites

I'm here to tell you that I made the best cake out of the yellow cake mix for my little boy's birthday party yesterday. It was a big hit with everyone and is super moist still today. I made two boxes mixed according to the package directions then added in 4 oz of softened cream cheese and mixed it well into the batter. I baked in in a 13 x 9 pan until a tooth pick came out just about clean. Betty Crocker really saved the day after I had made a Namaste yellow cake mix and a yellow cake from the Gluten Free Kitchen cookbook that went into the trash!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×