help - what to use instead of "1 box yellow cake mix" (whatever that may be)

[geekgrrl]

seems to be an essential ingredient for most American cake recipes - what do I use instead?

I guess it would be creamed sugar and butter with flour and egg in it then dried?

What are the other ingredients? Maybe we could work out by elimination ie if it says add egg then it won't have egg in it

ok, do your best.

CINNAMON - PECAN SWIRL CAKE

1 box yellow cake mix (w/o pudding)
1 (3 oz.) pkg. instant vanilla pudding
3/4 c. oil
1 tsp. butter flavoring
4 eggs
3/4 c. water
1 tsp. vanilla

Crumb mixture: 1 tbsp. cinnamon 1/2 c. white sugar 1/2 c. chopped nuts

Sprinkle crumb mixture on bottom of greased and floured tube pan. Spread thin layer cake batter on top. Alternate crumb mixture and batter, ending with crumb mixture. Swirl with spoon. Bake at 325 degrees for 60 to 70 minutes.

here is a thread about it

"To be honest I think you need to find another recipe. You're trying to change too many things in the recipe you have to make it worthwhile. Boxed cake mix is more than just self-rising flour. It also contains sugar and flavoring, most likely vanilla and almond flavoring. Some also contain non-fat dry milk and cornstarch as ingredients"

Found this on web might help you ingredients for Organic/Non allergen Yellow Cake Mix
"evaporated cane juice, tapioca starch, potato starch, grainless, aluminum-free, corn-free baking powder (sodium acid pyrophosphate, potato starch, sodium bicarbonate), guar gum.

well I have no idea what butter flavouring or instant vanilla pudding is!

It sound vile tbh

try this instead mayb?

IIRC a box of yellow cake mix made up as directed on the packet makes a close approximation to a 2-egg Victora sponge, so you could theoretically use UK-style packet sponge mix.

I'd find a recipe that didn't rely on processed ingredients myself...

From what I can see it's rising agent, flavouring, sugar. So use self-raising, vanilla and caster sugar and you should be okay. See the following link for more tips Cook questions

Oops xposts you were all so fast

thanks folks, CD -

the other recipe does sound better.