I made a Better Crocker Chocolate Cake - i think it was triple chocolate fudge. After cooling out of the oven I went to take it out of the cake pans and it seemed soooo sponging, like it was going to break apart very easily. And went I went to level the cake it seemed like it was too crumbly and I was "gouging" it. Is there any way I can make it a little sturdier?

I add a box of pudding and an extra egg to cake mixes. It makes them sturdier for decorating.

Hope that Helps

Now the recipe already calls for 3 eggs. Is the 4th egg going to be too much. Is it okay if I use My-T Fine pudding mix. (I think it is a cheaper brand of pudding).

Personal opinion, I have tried the extra egg twice now, I don't like the texture. It makes the cake to dense, it doesn't "Feel" right in my mouth. Just my opinion. I don't know about the pudding, can you add pudding to a mix that already has pudding in it? How does adding that affect the cake?

i always add pudding to my cake even if it has pudding already in th mix, makes th cake better, you might have to let the cake cook a little longer than normal.

I wonder if that's been my problem with adding the extra egg. How much longer would you say? Doe it affect the outer edge of cake?

yes i do find the outter edge done a little more but not burnt.

for the outer edge burning problem, bake at 325..takes a little longer but the cake is DEFINATELY MORE EVEN and it doesn't dry up at the corners and get crispy on the sides u kno what i mean

but the 325 thing...just tried it this weekend for a sheet cake, i didnt even waste a morsel of it with all that making it even, and it came out great!