Help for an inept baker ?

[ChefKid]

Hi folks, first time around in these parts. I recently bought some cake mix from the supermarket, and tried to try my hands at baking a chocolate cake. The exact mix was Betty Crocker's Super Moist Devil's Food. Unfortunately, the result of my first attempt was a flat, unsavory, mushy unedible thing - I could not finish half of it, despite my best efforts to mask it with A LOT of icing.

With these premixes, can you add more yeast to give it a more fluff/volume, or woud this adversely affect the results? I followed the instructions as directed, as well.

Please be generous with the suggestions; I need all the help I can get.

Thank you

[kthull]

You definitely would not want to add yeast to a cake for rise. And the premixes have all they need for proper lift. Are you in a high-altitude? Are your oven temps correct (more specifically, do you have oven thermometers to give a true reading since many ovens can be way off)? By chance, did you leave anything out? Overmix?

There are a lot of reasons why a cake won't perform, so with more info from you, we can help.

[panini]

These mixes are researched every which way and will work if the recipe and the method and proceedure are followed exactly. BP for cakes, yeast for doughs.
hth

[ChefKid]

I wouldn't consider my locale high altitude, unless Toronto, Canada happens to be.

It is possible I under mixed. Truth be told, I used less than required, that is the recipe asked for 1 cup of mix, I used half because it was experimental and serving for one. I didn't really think baking a cake required such fine attention to detail; now I know better.

My oven does not have a thermometer, and buying one isn't practical for a person like myself who tries his hands at new things like this once in a blue moon, so I guess imperfect results is to be expected. Thanks for the education; I will follow _exactly_ what the directions ask for next time.

[kthull]

Using less mix might well have been the problem, as it would affect bake time. As for the thermometer, I highly recommend it not just for baking, but for cooking as well. My oven is off 50 degrees and before I used thermometers, I had problems with all recipes cooking too quickly and not coming out the right way.

[KyleW]

Originally Posted by ChefKid

I will follow _exactly_ what the directions ask for next time.

Or just go to the local bakery

[chefboy2160]

When following baking recipes including shortbreads and cakes it is best to follow the Mnfgs directions on the box or the recipe in the book.There are a lot more factors to take into account than in most types of cooking.This is why there are Pastry chefs . I know a lot of the basics but this is pure love and science so I have found it best to follow those who went before and never hope to lead.Good luck my friend, Doug...........