Betty Crocker Supermoist Cake Mix Triple Chocolate Fudge 18.4oz Boxes (Pack of 12)

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MMM, SINFUL!

Feb 2, 2008
Review by  
Rated a Very Helpful Review

Pros:Good price; always a consistent product with great flavor and texture.

Cons:Not good for the diet!

The Bottom Line: This is the most reliable, tasty boxed mix I have ever had. The texture, taste and color make it look like it were from scratch! MMM!


I am in heaven! This cake mix is the absolute best boxed cake mix I have ever come into contact with! I’ve been known to do a lot of baking in my time, about 1 product per week, and am disappointed that I’ve just found out how great this product is! I generally bake form scratch or from value mixes, but this was on sale at my wholesale grocer’s and I decided to give it a whirl. I’ve made 3 cakes in the past 3 weeks, all made with this mix.

The Super Moist in the title is accurate! The cake almost melted in my mouth, even a few days after sitting in my cake plate it was still just as moist. The Triple Chocolate Fudge is unmistakable! There are small chocolate chips that hold their shape during mixing (with an electric mixer) and have a smooth texture once the cake has been baked. Triple in the name refers to the chocolate base, chocolate chips and chocolate pudding (which is what helps make the cake so moist). MMM, a chocolate lover’s dream. I tried putting another package of chocolate pudding into the mix (a trick to make ANY cake mix moister, put in instant pudding mixes) and the cake crumbled as I cut into it. It was still very good, but the extra pudding is not needed in the recipe at all.

The cake is easy to prepare, so much that my 2 year-old does most of the work, with supervision. It takes 3 eggs, 1/3 cup oil and 1 1/3 cups of water (I always use warm water when using cakes with pudding as an ingredient; it helps the pudding activate before the cooking begins). The directions ask for mixing with a mixer—only about 2 minutes in total. The cake does need to be cooked in a greased pan—I like to use a fluted bundt pan. The cooking time varies, depending on what type of pan you’re using (bundt pan takes about 37-41 minutes—one of the longer times according to the box). Let it cool for 10 minutes and then remove to your serving dish. Let it cool completely (about an hour) before frosting.

I live in a high altitude area (just over 6800 ft), and there are directions for high altitude cooking on the box. Generally it asks for more flour and less liquid. I have used that adjustment once, and found that my cake was a bit more spongy than I like it to be, so I just bake according to the general instructions.

The mix does stand up well to modifications, however. I have added in white chips, a small bit of peanut butter and even a hint of sour cream before with great results.

A cake like this deserves the best frosting—so use a Betty Crocker Homestyle Whipped if you’re not using your own! (Mix it with ľ cup sour cream for a ganash-like consistency over bundt cakes). ENJOY!


Recommend this product? Yes

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