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cake mix+4 eggs+oil+pudding+water recipe-Help?

post #1 of 13
Thread Starter 
OK, so I lost it... I searched high and low and read 50 CC recipes-

I need the cake mix + 4 serving instant pudding mix+ 4 eggs+ ________ oil + _______ water cake recipe. How much water, how much oil? I Forgot icon_cry.gificon_cry.gificon_cry.gif

I don't have the sour cream or buttermilk called for in other recipes.
Thanks in advance-
Rita
post #2 of 13
I would use whats called for on the box.
Sorry I could'nt be much help.
Good Luck
post #3 of 13
I think you decrease the water the box calls for by 1/3 c and increase the oil by 1/3 c so 1 c water and 2/3 c oil
post #4 of 13
Hmmm... it didn't have sour cream in it? The recipe I use from here is the durable cake recipe which is:

cake mix
pudding mix (4 serving)
4 eggs
1/2 c oil
1/2 c water
1 c sour cream

If the recipe you had called for no sour creamI would do like yourstrulytx said and just follow the amounts on the box. The recipe I have above basically subs 1 c of sour cream for the water (if you look at what a box calls for).

BTW you can make a buttermilk sub using 1 T lemon juice to 1 c milk. It just doesn't have all the fat depending on what type of milk you use. Add the lemon juice and let stand a few min and it will curdle.
post #5 of 13
You decrease the water by 1/3 cup and add one egg and the pudding...the oil stays the same as the box.

I do it all the time!
post #6 of 13
Thread Starter 
Thanks folks, but anyone sure? Problem is- I made this cake for my "Saran Wrap" test post here earlier. It was simple and great- but SUPER moist. I think it is a "simple standard" recipe many know/ use because it is cheaper than sour cream use... I dunno.

Anyway - not ONE, but TWO sons getting BS degrees tomorrow from UT Dallas. icon_lol.gif Want to make a really good cake (yeah, should have baked earlier, but this is the best I can do).
post #7 of 13
Thread Starter 
Sorry Kitagirl, didn't mean to skip past your answer. I think that may be right- 1/2 cup+ 1 cup water, but then it had 4 eggs. Think that would be alright?
post #8 of 13
THIS IS THE RECIPE THAT I USE THAT CALLS FOR PUDDING MIX:

CAKE MIX
BOX OF PUDDING
1/2 CUP OF OIL
1 CUP OF MILK
4 EGGS


I USE THIS RECIPE ALL THE TIME AND IT MAKES THE CAKE MOIST FOR DAYS.....PEOPLE USUALLY SAID IT TASTES LIKE MADE FROM SCRATCH
CREATIVE EYE
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CREATIVE EYE
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post #9 of 13
To keep it simple - Add 1 small box of instant pudding & 1 egg to the directions on any cake mix. I don't add or decrease anything the cake box is calling for. I have been using this procedure since this all began.
post #10 of 13
ditto Kitagirl
post #11 of 13
I do the same as jwalk. Add the pudding and extra egg with no other changes to the directions on the cake mix box.
Friends don't let friends buy grocery store cakes.
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Friends don't let friends buy grocery store cakes.
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post #12 of 13
Hi Rita ! icon_smile.gif My name is Deby, from CC en espaƱol: I think that this are the recipes that you are looking for:

CHOCOLATE CAKE
1 chocolate cake mix
1 small box instant chocolate pudding mix
1/2 cup oil
1-1/4 cup water
4 eggs
I put the cake mix through my sifter and then put all the ingredients in my mixing bowl. Using the paddle, I stirred it for 30 seconds. Then I turned the mixer to 2 and beat it for 2 minutes. Someone gave me this tip yesterday on CC and I could kiss them. This will make 10 or 11 of the 7 oz. ramikins and at least a dozen of the 4 oz. My instructor uses this for all her wedding cakes, and I think this will do a 3 inch high x 8 inch pan. Bake at 350 for 25 minutes for the ramikins.

YELLOW or LEMON CAKE
1 cake mix
1 box instant pudding
1/3 cup oil
1 cup water
4 eggs
1 Tbs. of poppyseed for the lemon if you wish
Same instructions as above

WHITE CAKE
1 cake mix
1 box instant pudding
1/2 cup oil
1 cup water
3 eggs
1 tsp. vanilla

Same instructions
Sorry about my english icon_redface.gif I did my best!!
Deby Dillon
Besos desde Buenos Aires !
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Deby Dillon
Besos desde Buenos Aires !
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post #13 of 13
Thread Starter 
Muchas Gracias Debi!
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