Ever since Rainbow Chip hit the market, Cherry Chip has virtually disappeared. Duncan Hines has a recipe of how to modify their Vanilla Mix to be Cherry Chip, but let’s face it, homemade, from scratch, cakes ensures that you control the ingredients. No preservatives, yum!!
After all, do you need ingredients like Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Dicalcium Phosphate, or Sodium Stearoyl Lactylate in your cake? All of these are in the box cake mixes.
Ever wonder how or why bread rises so high in grocery store bought bread (i.e. Wonder Bread)… Sodium Stearoyl Lactylate. It’s a safe food additive that increases the strength of dough and allows for the consistency of mass production to be easier to replicate. So even though the FDA considers Sodium Stearoyl Lactylate generally safe for consumption, there are rare circumstances where someone can be allergic to it, others (more common) have a low tolerance for it. I prefer to make things from scratch and avoid all the additives!