Can’t Leave Alone Bars: Easy Cake Mix Cookie Recipe (2024)

FAQs

Can’t Leave Alone Bars: Easy Cake Mix Cookie Recipe? ›

First, to clarify, the main difference between evaporated milk and condensed milk is that the latter is sweetened and can't often take the place of milk or water in a 1:1 ratio. If you wish to use sweetened condensed milk in your cake mix, diluting this concentrated milk with 50% water is recommended.

First, to clarify, the main difference between evaporated milk and condensed milk is that the latter is sweetened and can't often take the place of milk or water in a 1:1 ratio. If you wish to use sweetened condensed milk in your cake mix, diluting this concentrated milk with 50% water is recommended.

For cake-like bars, test with a wooden pick inserted at the center of the pan. If it comes out with a few moist crumbs clinging to it, the cookies are done. Chewy (moister) bars will have a dull, rather than shiny, surface; a slight imprint will remain after touching the surface lightly with your fingertip.

Mayonnaise, the least likely of the bunch, actually gives the closest result to having used oil, and it retains the flavors of your cake or whatever baked good you are creating very well! Yogurt and sour cream also work in a pinch, but do change the flavor profile a tad.

2. Add Milk, Coffee, or Soda. Boxed cakes often call for water, but swapping it out for equal amounts of milk, coffee, or even soda will give you a moister, more tender, and flavorful cake. For white cake mix, you can use whole milk or your favorite non-dairy milk.

Underrated but definitely not underused, sweetened condensed milk is as much of a backbone in classic baking as sugar is. The thick syrup contributes both the sweetness of sugar and the benefits of milk without adding too much liquid since condensing milk removes moisture and concentrates the natural sugars.

Evaporated milk will work, but if you use condensed milk, you'll need to decrease the amount of sugar you use.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

If the edges burn and the center is undone, it means the heat didn't have enough time to reach the relatively cool center before the edge was too hot. The temperature gradient depends on the amount of heat from your oven and the size of your cookie - and to some degree on the thermal properties of your cookie sheet.

It's more convenient and less time consuming than making cakes from scratch. The mayonnaise in this cake makes it really moist. You cannot tell the mayonnaise is in it. Since mayonnaise is made with eggs and oil, there is no need to add oil to this recipe and it uses less eggs.

What does adding sour cream to cake mix do? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Texture:Cakes made with oil tend to be moister and have a more tender crumb. Oil coats the flour proteins better than butter, resulting in a softer texture. Cakes made with butter can have a richer flavor and a slightly firmer texture. Butter contributes to a more traditional and dense cake structure.

Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

Most bakeries do NOT bake from scratch. In fact, I once worked at a bakery that actually claimed to be a “scratch bakery”, but all their cakes started with a Duncan Hines cake mix, the same kind you buy in the grocery store.

Yes, sour cream can be added to cake mix as an ingredient to add moisture and flavor to the cake. It is often used as a substitute for buttermilk or yogurt in cake recipes. The ratio of sour cream to cake mix will vary depending on the recipe, but a common ratio is 1 cup of sour cream to 1 box of cake mix.

Sweetened condensed milk can be added directly to your cake mix in moderation or used as a delicious frosting alternative.

Yes, you can use evaporated milk as a substitute for condensed milk in a chocolate cake recipe. However, keep in mind that condensed milk is sweetened, so you might need to adjust the amount of sugar in the recipe to maintain the desired level of sweetness.

Replace the Water

The average cake mix calls for the most boring of liquids: water. Instead of using water, substitute whole milk or your favorite non-dairy milk (almond, oat, and coconut milk work especially well). The milk adds fat, which results in a better flavor and density in your cake.

You would need to multiply the amount of milk by about 1.7 to get the amount of sweetened condensed milk, and then deduct 40% of that (by weight) from the sugar in your recipe (you can assume that sugar is 7 ounces to the cup).