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Adding pudding to box cake mix - Page 2

post #16 of 64
I use a pudding box , cake box combo - & have for a long time now. I have found that the cake turns out more like a chocolate pudding. VERY MOIST. Perhaps TOO moist. I use a box of cake mix, an instant pudding, 1 large egg, 1/3 cup of oil and 1 cup of club soda. Any one with any helpful hints?
post #17 of 64

How long do you cook it at 325

post #18 of 64

If you cook it longer at 325 how long do you cook it?

post #19 of 64
I cook it for 1 > 1&half hours in a low oven (160*C) depending on the cake mix. I cook till my nice fine skewer comes out clean. Sometimes needing to drape it with brown paper like Mum used to do when the top is setting too soon
post #20 of 64

I never tried flavored coffee creamers.  I'll have to try that.

post #21 of 64
Quote:
Originally Posted by 23Tgarza View Post

The best recipe for doctoring a boxed cake mix:

1 cake mix
1 cup of sifted flour
1 cup of sugar
1 cup of sour cream
4 large eggs
1 1/4 cup of liquid...I like to use the flavored coffee creamers.

My customers rave about these cakes...super moist
bake at 325 instead of 350.

I use this very recipe and play around with pudding favors to enhance the flavor of the cake.The lemon cake mix with lemon pudding is awesome. The only difference for me is that when I use a pudding in the mix I increase the water to 1 1/2 cups, and I use slightly warm water. I never thought about using creamers though! I have some peppermint creamer in my fridge that is going to become a mint chocolate cake as soon as the baby wakes up!!
post #22 of 64
Sounds good =) . I generally put an espresso or double espresso in my chocolate cakes. Coffe just seems to make a chocolate cake bloom doesn't it?
I'm going to try your boxed recipe too. See how it compares with mine. The family are only too happy to pass judgement on ANY chocolate cake icon_smile.gif. LOL.
post #23 of 64
For doctored cake mixes, I do 1 betty Crocker cake mix, 1 small box instant pudding, 4 eggs, 1/4 oil, and 1 1/2 cups whole milk. I put the eggs and all liquids in my stand mixer, then dump the cake mix and pudding on top. 30 seconds on low speed, then about 1.5 minutes on medium. Remember the order you mix your ingredients, and how much mixing you do prior to adding all the ingredients, changes the texture of your cake. This produces a moist cake that is still sturdy enough to be carved. The only time it was too moist is when I wrapped it before it was completely cooled and put it in the freezer. Doesn't need that extra moisture at all! I also add little high quality vanilla extract, even to chocolate. It seems to brighten the flavors a bit. Also, along the same lines of adding coffee to chocolate cake, try adding a pinch of cinnamon. You can't taste it in the cake, but it brings out the flavor.

Honestly I agree with the belief that most customers like the idea of a scratch cake best, but go crazy over a doctored cake mix when it's done right.
post #24 of 64
Sounds good
icon_smile.gif
post #25 of 64
Quote:
Originally Posted by 23Tgarza View Post

The best recipe for doctoring a boxed cake mix:

1 cake mix

1 cup of sifted flour

1 cup of sugar

1 cup of sour cream

4 large eggs

1 1/4 cup of liquid...I like to use the flavored coffee creamers.

 

 

This is my *original* WASC recipe.  Glad to hear how much it is appreciated :) 

I actually use only 3 whole eggs.  \

ANY cake flavor can be used and so can a container (6 oz) of yogurt instead of sour cream.   Check out my post on this recipe for many more hints and options.

post #26 of 64
Does anyone know if pudding can go inplace of eggs in a cake to keep it moist/dense? Egg allergy:(
post #27 of 64

can you use the Jello" Cook and Serve" pudding or does it have to be the instant?

post #28 of 64
Quote:
Originally Posted by bluesky222 View Post

can you use the Jello" Cook and Serve" pudding or does it have to be the instant?

 

 

Instant.

post #29 of 64

thank you!

post #30 of 64
Question, when a recipe says 1C sifted flour, does that mean 1C before sifted or 1C after sifted. Cause after it's sifted it's always a little more than a cup. Thanks for all they great recipes.
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