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Pudding Mix in cake mix.... question - Page 2

post #16 of 19
I was told by an instructor that for cake baking purposes, you can use either.
post #17 of 19
The cook and serve is more expensive here, so I have always used the instant variety..........plus the cook and serve only comes in about 5 flavors here, and the instant comes in like 30 flavors!
God's Word will either keep you from sin;
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #18 of 19
Thanks icon_biggrin.gif
post #19 of 19

I usually just add 1 c. sour cream per box to my cakes. depending on the cake mix I will add 1 tsp extract in with the liquid. This makes a REALLY moist cake. I love it its so good. But it dosn't rise like a regular cake so its more dence, but the nice part is I almost never have to levael my cakes they came out almost square every time. ( I have only had one cake fall in at all...not sure what happend with that one,but the rest have been great.)

 

I would advise not adding both sour cream and pudding to a cake mix...It makes it REALLY moist and dence...almost to the point of a underdone cake. Eh...some people liked it, some didn't...so...

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