Pudding As Cake Mix Extender??

Decorating By piklpop2 Updated 24 Aug 2005 , 3:58am by SquirrellyCakes

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piklpop2 Posted 23 Aug 2005 , 2:45am
post #1 of 9

Seems like I read somewhere that you can use pudding as an extender in boxed mixes. Does anyone know for sure and where can I find the recipe? Thanks in advance!

8 replies
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SquirrellyCakes Posted 23 Aug 2005 , 3:04am
post #2 of 9

Well I would call it more of an additive than an extender, it doesn't really give you more batter, just changes the cake somewhat, making it a bit more dense usually and some folks feel, a bit more moist.
You can follow the regular box directions and either reduce your oil to bout 2-3 tbsp. or leave it as called for and just add in the instant pudding mix.
Here is are recipe from Duncan Hines.
Well, I went on www.duncanhines.com and tried the create a recipe. Used the folllowing:
1 Duncan Hines Deluxe White Cake Mix
1 Jello Instant Pudding Mix - 4 serving size
4 large egg whites
I added 1/2 tsp. vanilla extract
1 cup sour cream
1/2 cup water
1/3 cup oil
Mix on low for 30 seconds, then on medium for 2 minutes. Then bake in greased and floured pan as per the box directions.
I tripled this for a larger sheet cake and I have to say, as much as I am not a big cake mix fan, it was darn good. It does sink a bit after it comes out of the oven, but it has a great texture and is nice and moist.

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piklpop2 Posted 23 Aug 2005 , 5:43pm
post #3 of 9

Thanks Squirrelly! I've used an extender similar to your post that I found in one of the CC forums. It used flour instead of the pudding though. I'm trying to get white choc flavor into a white mix and I'm using a little melted white choc and white choc pudding.

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SquirrellyCakes Posted 23 Aug 2005 , 5:50pm
post #4 of 9

Well, the white chocolate pudding mix should do it, haha! Also, how about adding a cup of white chocolate baking chips?
Hugs Squirrelly Cakes

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piklpop2 Posted 24 Aug 2005 , 3:01am
post #5 of 9

Thanks I'll try that.

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SquirrellyCakes Posted 24 Aug 2005 , 3:15am
post #6 of 9

If you can, get the baking chocolate chips, they are much smaller and don't tend to sink as easily!
Hugs Squirrelly

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SquirrellyCakes Posted 24 Aug 2005 , 3:21am
post #7 of 9

Here is a recipe I use with chocolate chips, you should be fine just subsituting the white ones.
Chocolate Chip Cake

1 Duncan Hines Devil's Food Moist Deluxe Cake Mix
1 pkg. (4 serving size) Jello Instant Pudding, Chocolate(you can use white chocolate pudding)
1 cup milk (I use whole milk)
1/2 cup Crisco oil
The recommended amount of eggs as per the box (sorry don't have the mix handy - it is usually three)
1 cup chocolate chips
Put mix in bowl and make a well in the center. Add pudding mix. In separate bowl, combine slightly beaten eggs (beat slightly with a fork), milk and oil. Pour in center of well and mix as per package directions. Stir in chocolate chips and pour batter into greased and floured pans as usual, following recommended baking times and temperatures as per the box. Cool as per box instructions.

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piklpop2 Posted 24 Aug 2005 , 3:46am
post #8 of 9

I picked up some more white choc drops from my local supply today. I've melted them before to make choc clay and they work great! Don't know where they come from other than I was told Calif. They are the purest white chips, or drops, ive ever seen though and about the size of a nickle. One way or another we'll make it work!! Thanks for the suggestions.

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SquirrellyCakes Posted 24 Aug 2005 , 3:58am
post #9 of 9

You can chop them up and add them that way too kiddo! In fact that gives a nice texture. Heehee, can never go wrong with any kind of chocolate, white or otherwise. The one thing I do find though, is if you replace regular dark chocolate with white chocolate in a recipe for icing where you actually melt the chocolate, you will need to add more icing sugar. It seems that white chocolate is more liquidy when melted.
Good luck!
Hugs Squirrely

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