Comments

1. Anita April 12, 2018 at 3:33 pm

   Awesome! I will give this recipe a try! Thanks for your quick response!!
2. Kelly June 22, 2018 at 11:10 am

   If you are doing chocolate would you use chocolate pudding mix instead of vanilla?
3. BeBe June 22, 2018 at 8:35 pm

   Hi Kelly, You could use either, but for more chocolate flavor chocolate pudding would be great.
4. Taylor September 19, 2018 at 5:04 pm

   Hi when you say you double this recipe do you mean 2 cake boxes with all those extra ingredients added only one time or just two cake boxes and double the ingredients?
5. BeBe September 19, 2018 at 9:05 pm

   Hi Taylor, When I posted that I often double the recipe, I mean that all ingredients are doubled.
6. Heather T October 27, 2018 at 10:15 am

   Hi, would doubling all the ingredients work for a half sheet cake? Or would I need extra? Thanks!
7. BeBe October 27, 2018 at 1:23 pm

   Hi Heather, I did not see a note on this recipe for the number of cups of batter this makes. My guess is that it makes approximately 4 1/2 cups. I think you will need to make 3 times the recipe if your pan size is 11×15. Below are links to 2 batter amounts charts that will help you decide.

   link to fromkarenskitchen.com

   link to wilton.com
8. Heather T October 27, 2018 at 1:28 pm

   Thank you so much, BeBe! This helps a lot!
9. Liz L December 21, 2018 at 6:50 pm

   If I’m making the yellow version or chocolate, can I use whole eggs or should I still just use egg whites? I’m just wondering if the yolks are left out for color or for structure.
10. BeBe December 21, 2018 at 8:44 pm

    Hi Liz, The egg whites give the cake structure, making it a good choice if you are making a cake that requires a lot of carving. Two egg whites equal 1 whole egg so you could use 1 whole egg plus 2 egg whites if you like. The egg whites do make the cake lighter in color but not truly a white cake because of the pudding mix . If you need a chocolate durable cake, you would use the 4 egg whites plus a chocolate pudding mix (instant).
11. Laurel Caccivio April 1, 2019 at 2:09 pm

    How many cups does 1 mix like this make? I’m making a 12″ ice cream filled layer cake,’cause for 8 year old twins it cant be simple! Do you have any tips? Would you glaze or something between layers before the ice cream?
12. BeBe April 1, 2019 at 9:40 pm

    Hi Laurel, I think the recipe will make approximately 5 cups batter. You will need 7 1/2 cups for a 12 inch (2 inch deep) round cake pan. This recipe makes a dense cake suitable for carving, do you need that type of cake? Between the layers you could spread on caramel or chocolate ice cream topping, such as Smuckers brand……then sprinkle on toffee bits, nuts or mini chocolate chips, whatever fits the flavor of cake and ice cream you will be using. We do not have any ice cream cakes on the site. Below is a link to a simple ice cream cake that I think is very cute. Read the comments under the cake for other helpful information. Hope all goes well.

    link to iwashyoudry.com
13. Calli May 2, 2019 at 9:55 pm

    Would I be able to add almond extract to this recipe without compromising the result?
14. BeBe May 2, 2019 at 10:06 pm

    Hi Calli, it would be fine to add almond extract to the recipe.
15. Mary Jo May 9, 2019 at 8:05 pm

    Hi. I am looking forward to trying this recipe to make a champagne bucket cake and I am thinking of trying champagne flavoring for the first time. How much would you suggest I use? Also, would adding colored sprinkles to the batter compromise it?
    Thanks!
    MJ
16. BeBe May 9, 2019 at 9:35 pm

    Hi Mary Jo, If it is a champagne extract, 1 teaspoon should be enough to add the flavor you want. If you are using a champagne oil, it can be a concentrated flavor that is 3 or 4 times stronger than the typical extract so you will need to follow the directions on the package.
    Hope all goes well with your bucket cake.