Why do you add pudding to boxed cake mixes? Ive never tried this????
I think it makes a boxed cake taste more like a scratch cake and have more moisture. I use this all the time.
Do you use the no cook jello pudding? Do you just add it to the mix and do you add anything else???
I will second(or third) this!! It is very yummy this way and does not taste like a box mix at all! Give it a try, you will love it! Jen
I just tried this last weekend. I wouldn't say it's more moist (my mix cakes were already really moist! 
). I liked the effect of the texture .... it was less crumbly (hate to say less crumbly as that implies the orig cakes were crumbly, but they weren't). It made for a very pretty cut. I don't know if this has anything to do with the pudding in it or not, but there was zero doming when it baked! GREAT side effect!
I made my second one last night and have sent it in with hubby to work this morning for the gang in his office to taste test for me (they LUV it when I try something new!). I'm still up in the air on the taste and whether I like it. It's not a bad taste .... it's just a little different. Since my cake's taste have worked well for 25 years, I'm a little nervous about changing it! 
Do I add a box of pudding for each box of cake mix? So for example: I am using 2 mixes together. Do I add 2 boxes of pudding and add 2 extra eggs? Someone also mentioned replacing the water with milk. Do I replace all of the water or just some of it? Lots of questions.....TIA
OK gang, the reviews are in and it's a flop. ONe lady told my husband, "Debi's cakes usually pop! This cake tastes just like everyone else's. It doesn't have the great pizazz that Debi's usually has." At 9:30, half of the 8" round was still left and hubby tells me that when he comes in at 7:45 with a cake, it's always gone by 8:15.
So we will not be adding pudding to our cakes. No messing with perfection and a cake method that has worked for 25 years, I guess!
OK gang, the reviews are in and it's a flop. ONe lady told my husband, "Debi's cakes usually pop! This cake tastes just like everyone else's. It doesn't have the great pizazz that Debi's usually has." At 9:30, half of the 8" round was still left and hubby tells me that when he comes in at 7:45 with a cake, it's always gone by 8:15.
So we will not be adding pudding to our cakes. No messing with perfection and a cake method that has worked for 25 years, I guess!
So are your "original" cakes just straight box mixes?? If so, what kind? I'm not sure if I really like the pudding or not- jury is still out...
Do I add a box of pudding for each box of cake mix? So for example: I am using 2 mixes together. Do I add 2 boxes of pudding and add 2 extra eggs? Someone also mentioned replacing the water with milk. Do I replace all of the water or just some of it? Lots of questions.....TIA
One pudding and one egg per box. I sometimes exchange milk for water, but not always. Can't tell too much of a difference...
OK gang, the reviews are in and it's a flop. ONe lady told my husband, "Debi's cakes usually pop! This cake tastes just like everyone else's. It doesn't have the great pizazz that Debi's usually has." At 9:30, half of the 8" round was still left and hubby tells me that when he comes in at 7:45 with a cake, it's always gone by 8:15.
So we will not be adding pudding to our cakes. No messing with perfection and a cake method that has worked for 25 years, I guess!
So are your "original" cakes just straight box mixes?? If so, what kind? I'm not sure if I really like the pudding or not- jury is still out...
Yep. Betty Crocker only except for marble and red velvet, which are DH. IT must be the 'love and passion' that does into it! That's why it always amazes me when people rave over the cakes .... it's the same mix they can buy. Everyone tells me it's the icing that makes the diff.
Can I ask why you don't use DH for the other ones, too??? I just ask because I've strictly only used DH-wondering what I'm missing out on???
I don't like the texture. I describe DH as "light and fluffy" but when I'm working with flipping a 14 or 16" cake, I need firm and solid! I find BC to have a texture that I prefer. DH taste a little more commercial than BC to me. LIke everything, it's a personal preference for my taste buds. If BC made marble and red velvet (or if my stores carried them), that's what I'd use.
I use DH for everything except when I can't find a flavor that I want - then I use Betty Crocker. I just think it is a matter of personal preference. I use DH by habit - I've never had any problems. One time I used a Betty Crocker mix and my cakes didn't seem to raise as high but a lot of people use that brand and love it.
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