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The Cake Mix Doctor Paperback – January 11, 1999
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Cake mixes are undoubtedly convenient, but do they produce good cakes? They can, says Anne Byrn, author of The Cake Mix Doctor, if you know how to tweak them. Doing this involves the addition of ingredients to enrich the mixes and flavorings to enhance and, in some cases, conceal questionable tastes. To prove her point, Byrn offers more than 175 recipes for mix-based cakes and other desserts, including formulas for frostings that, Byrn maintains, must be made from scratch. The results are convincing; readers interested in satisfying, dependable desserts prepared quickly and with little fuss should welcome the book.
Beginning with a useful discussion of cake mixes, their history and composition, and an outline of the mix-transformation battle plan, the book then presents the recipes in chapters such as "Chocolate Cakes," "Cake-Mix Classics," "Special Occasion Cakes," and "Incredible Bars and Comforting Cookies." Among the most successful offerings are Deeply Chocolate Almond Cake with Chocolate Cream Cheese Frosting, Banana Cake with Quick Caramel Frosting, and Lemon Buttermilk Poppy Seed Cake. A chapter devoted to crumbles, crisps, cobblers, trifles, and even a dessert pizza shows how to use the mixes in innovative ways, and "Lighter Cakes" presents "healthier" offerings, such as Pear and Toasted Pecan Buttermilk Cake. With sidebars such as The Legendary Pillsbury Bake-Off and tips for success throughout ("Cinnamon is one of the great tools to use when doctoring up cake mixes," begins one), the book explores every aspect of cake-mix fixing while revealing the unexpected richness that the process can yield. --Arthur Boehm
From the Back Cover
By enhancing packaged cake mix with just the right additions, even the least confident baker can turn out signature desserts. From Devilishly Good Chocolate Cake to a to-die-for Caramel Cake to coffee cakes, sheet cakes, bars, brownies, and frostings, here are 175 fast, foolproof recipes that marry the convenience, ease, and dependability of commercial cake mixes with a dash of creativity, a spoonful of richness, and a cup of pure inspiration.
From the Doctor's Pantry
Flavor Boosters-Lemon zest, nuts, coffee, poppy seeds, grated coconut, unsweetened cocoa powder, peppermint schnapps, fresh strawberries
Making It Richer-Buttermilk, whipping cream, sour cream, eggs, yogurt, butter, peach puree
Offsetting the Cake Mix Taste-Dry sherry, lime zest, pure almond extract
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The same friend bought me this book for my birthday and I have been using it ever since. I frequently turn to it, especially when entertaining and during holidays. I have baked the Deeply Chocolate Almond Cake with Cream Cheese Frosting (outrageous - but if you don't like the taste of almonds, or prefer your chocolate without - there are many other wonderful chocolate cake recipes), the Orange Dreamsicle Cake, Pecan Pie Cake, the Banana Cake with Quick Caramel Frosting and, of course, the carrot cake.
The book contains more than 175 recipes for cakes, dessert bars, crisps, cobblers, tira misu, frostings, etc. There are beautiful color photographs of each dessert and chapters on how to prepare and "doctor" the recipes for the best results. After tasting the results, you will not believe that all these creations begin with a boxed cake mix - and neither will your guests!
This is THE book for anyone who loves to cook and does not have lots of time. It's for cooks who enjoy preparing great desserts and for those who entertain frequently and prefer serving homemade food. Everyone out there who is not a good cook but enjoys good food, these recipes are easy and fun to prepare. And moms, dads and kids will be able to whip up a delicious fresh baked cake or dessert without a big to-do. Highly recommended; lots of fun; wonderful tasting results!
(If you like strawberries, you HAVE to try her fresh strawberry frosting!)
For a 4th of July get together with family I made Susan's Lemon Cake. The jello was fantastic in this recipe, it added so much flavor!
I also added the juice from 2 lemons and the zest of 1 lemon. It was very pretty all frosted up and it was simply wonderful. I loved it, so did my family.
Since my bundt cake pan only holds 10 cups I baked this cake in a 13 X 9 inch pan.
Today I ordered myself a Nordic Ware Special anniversary "12 cup Bundt pan" from Amazon. It is cast iron aluminum, not a light weight pan. I also purchased three cookbooks. I guess I am spoiling myself because my birthday is on Saturday. One cookbook is all about learning to make homemade biscuits. When I have tried on my own the biscuits always turned out tough like rocks. I finally gave up and turned to Bisquick. Another is a book called Kiss my Bundt Cake, it sounded interesting and it is full of delicious cake recipes ( from scratch )for my new Bundt pan. The third book was about Southern cooking, recipes by a Mrs. Rowe.
Since my birthday is on July 9th, which is really just a few days away, my husband asked me to pick a recipe that I would enjoy from my new cookbook. I choose the Fuzzy Navel Cake which he can bake in my new Bundt pan. It sounds delicous!! This will be the first time ( in 27 years of marriage ) that he has said that he would bake me a birthday cake. I am pleased.
Thanks for listening. Enjoy this book and all of its recipes. I never much enjoyed making cakes before, I usually made cookies. There are some wonderful cookie recipes made with cake mixes too. I have made one recipe ( twice ) with Devil's Food chocolate cake mix. It was real tasty; with dry oatmeal, chocolate chips, pecans.... I found this recipe on line. I just typed in on Google, "cake mix cookies".