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Adding pudding to cake mixes - Page 2

post #16 of 38
Denise2434: When you add milk, do you just add the ingredients that are listed on the box (oil and eggs), or do you follow some sort of doctored recipe?
post #17 of 38
Quote:
Originally Posted by malika

So to be clear, if you add pudding and one egg, do you have to lengthen the time it takes to bake?




..for me, I just cook it about 2 or 3 minutes longer. Not really that much of a difference!
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post #18 of 38
Quote:
Originally Posted by puzzlegut

Denise2434: When you add milk, do you just add the ingredients that are listed on the box (oil and eggs), or do you follow some sort of doctored recipe?



I'm not Denise, but I also use milk instead of water. After adding the extra egg and pudding mix, I follow the directions on the box. Just substitute the milk for the water and however much oil it calls for. I also sometimes substitute butter instead of the oil.

Leslie
post #19 of 38
I always add a small box of pudding, even if the mix says it has pudding in it (i think they all say that now). I also add an egg.

I'm making a topsy turvy cake next and thinking of not adding the extra egg to see if it makes the cake denser.

Does anyone just add pudding and no egg?

What does substituting milk for the water do? Make it denser? Moister? what?
post #20 of 38
Hi Denise2434, may I ask why you don't use water in your mix? I was tempted to use milk instead of the water but was afraid I would mess it up... I use DH and love how moist they are, I don't think this would affect the moist factor but does the taste change? Thanks!
Gaby
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Gaby
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post #21 of 38
Quote:
Originally Posted by llee815

Quote:
Originally Posted by puzzlegut

Denise2434: When you add milk, do you just add the ingredients that are listed on the box (oil and eggs), or do you follow some sort of doctored recipe?



I'm not Denise, but I also use milk instead of water. After adding the extra egg and pudding mix, I follow the directions on the box. Just substitute the milk for the water and however much oil it calls for. I also sometimes substitute butter instead of the oil.

Leslie




Yep, I do exactly like Leslie....Thanks Leslie!!! thumbs_up.gif
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post #22 of 38
Quote:
Originally Posted by nefgaby

Hi Denise2434, may I ask why you don't use water in your mix? I was tempted to use milk instead of the water but was afraid I would mess it up... I use DH and love how moist they are, I don't think this would affect the moist factor but does the taste change? Thanks!



Hi Nefgaby!! I use DH too....I love my DH! thumbs_up.gif If you replace the water with milk...It is super moist and IMO it gives it a richer taste. I promise, once you give milk a try, you won't want to go back to water. icon_wink.gif

~Denise
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post #23 of 38
Thanks Denise, I will give it a try this week!! I'm so excited to find ways to improve an already awesome cake mix!! Thanks again!!
Gaby
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Gaby
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post #24 of 38
Quote:
Originally Posted by nefgaby

Thanks Denise, I will give it a try this week!! I'm so excited to find ways to improve an already awesome cake mix!! Thanks again!!




Your welcome!! thumbs_up.gif Be sure to let me know how you like it. icon_biggrin.gif

Hugs, ~Denise
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post #25 of 38
Sure will, thanks again!!
Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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Gaby
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post #26 of 38
Thread Starter 
Thanks all. The milk thing sounds delish. I'm going to definitely try that! icon_smile.gif
post #27 of 38
Does skim milk work or should it be 2% or higher when using milk in cake mixes instead of water?
post #28 of 38
I used skim on my last cake
post #29 of 38
Hi there! Can someone tell me what 'pudding' is?

Here in New Zealand we have instant pudding, you add cold milk and beat on high for a few mins and this sets sort of into a mousse.... is this the type of thing?

I'd love to try adding it to a cake mix but want to make sure we are talking about the same thing.

Thanks
post #30 of 38
yes, that's the same kind we have that you mix cold milk with and it sets up. Our top brand is Jello. Just add the dry pudding to the cake mix. I only use 1/2 small pkg in mine, but some people use a whole one. Really makes the cake moist and helps flavor it.

I also add milk instead of water. Buttermilk in chocolate cakes. Sometimes 1/2 sour cream and 1/2 milk. I use orange juice for orange cakes. If I add sour cream, I cut the oil in half and it won't get too heavy.

I also always add extract - vanilla or butter or almond, etc.
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