Whole foods cake mix replacement?

[Nanny2many]

I used to buy a premade cake mix powder that you just add water and oil to and Chuck in oven. Came out beautifully every time.
I’ve also used Paul Hollywood brownie mix which was quite good too.

They’ve been discontinued. Is there anywhere that does a similar thing? I’ve tried the Betty Crocker type things and they taste synthetic to me

Asda and Tesco do this one, it’s like the one I used to be able to get in Aldi. Simple and tasty. I don’t have a Morrison’s near me but seems they sell it too.

groceries.asda.com/product/baking-mixes-kits/wrights-baking-chocolate-fudge-cake-mix/910000045593

www.tesco.com/groceries/en-GB/products/304379305

groceries.morrisons.com/products/wright-s-chocolate-fudge-cake-mix-113041011

Thanks @Buntysbosom I’ve added to my next Tesco order! Thank you x

I know it isn't what you asked for, but a simple all in one sponge cake is just as quick and easy to throw together as a cake mix, and tastes a whole load nicer.

@Ginfordinner absolutely! I've never bought a pre made or box mix cake that doesn't taste somewhat synthetic or incredibly dry. Im just crap at baking and was astonished that this one from whole foods was so idiot proof and delicious. ho hum!

I made chocolate cake today and I just throw all the ingredients together into a bowl:
6oz self raising flour
6oz Stork (disgusting as a spread but great in cakes)
6oz caster sugar
1 tables spoon cocoa powder
3 eggs
I sometimes just mix it all up by hand and sometimes use a hand mixer. It is so easy.

I've used the Wrights mixes (above) from Aldi too and they are ok but nothing beats a cake made with egg, butter, sugar and flour.
It just tastes nicer.

*tablespoon!

@Goodbye2020Helllo2021 somebody else recommended stork to me, its lighter and less greasy than butter apparently?

Yes it is. I did a blind tasting test on my family and the Stork cakes were lighter. I always add vanilla extract to a plain sponge so you can't taste the difference.

[quote Nanny2many]@Goodbye2020Helllo2021 somebody else recommended stork to me, its lighter and less greasy than butter apparently?[/quote]
Yes! I don’t know why it works so well! It tastes disgusting as a spread but it makes really gorgeous cakes.
I never use real butter. As you say it makes cakes greasy.

(Always real butter for buttercream though!)

Stork is for baking originally, it's not a spread.

Oh tes, real butter for buttercream. The clue is in the name.

@Balonder

Stork is for baking originally, it's not a spread.

It was definitely used on bread in the ‘70s 🤮

It’s still called ‘Stork baking spread’ by supermarkets but I don’t know anyone who uses it other than in baking!

@Goodbye2020Helllo2021, how do you cook that? Heat, time?

BikeRunSki

Depends on the tins and oven but I tend to use a loaf tin lined with baking parchment and cook for approx 40 mins @170 fan.

If I split between 2 x 7” shallow round sandwich tins I increase quantities to
4 eggs and 8oz of all the other ingredients.
Approx 30 mins @ 170 fan.

I always keep checking the oven!

Basically, equal quantity of each ingredient.
(Eggs tend to be 2oz each so 4 eggs = 8oz
of egg. 3 eggs =6oz etc).

Not the point of the thread, but my mum used to use Stork in our sandwiches for school - it was vile, and I resented it because I knew she wouldn’t have dreamt of using it for her lunch - lashings of Lurpak for her!

When I was at school the price of butter escalated ridiculously, so we used Stork for sandwiches. I can confirm that as a spread for bread it is truy vile.

I will happily use tub Stork for sponge cakes, but if it is something where the butter is the king ingredient then it is butter all the way - buttercream and shortbread are prime examples.