I have a Duncan Hines cake mix that I need to doctor up, but I have a problem. I don't have chocolate pudding MIX but I do have already made chocolate pudding cups. Can I substitute that for the dry mix? I just have no idea how to make this not taste like a box cake with what I have sitting around. IDEAS PLEASE!!!
I used the super enhanced cake mix on the site to doctor mine. I loved it. Here is a recipe from the cake doctor:
Devils food cake mix box
2 tablespoons unsweetened cocoa powder
1 and 1/3 cups buttermilk
1/2 cup vegtable oil
3 large eggs
1 teaspoon pure vanilla extract
You can substitute soured milk for buttermilk. For 1 cup warm milk add 1 1/3 tablespoons of white vinagar or 1 1/2 Tablespoons lemon juice. Let it rest for about 10 or so minutes, then stir. It will be creamy like buttermilk.
I use soured milk and buttermilk in my recipes a lot and can't tell a difference.
Using milk/chocolate milk in place of water and butter in place of oil always makes my cakes better. You can also add yogurt or sour cream for a richer, more dense cake. Add some chocolate syrup if you got it. I don't know about the pudding cups. Never used them so I don't know how they respond to being baked.
Adding some mayo to it is delish!! I know...it sounds gross...but it really brings out the chocolate flavor and makes it so moist! 
Hugs, ~Denise
Thank you all so much! I ended up going to the store and getting more ingredients to make the Darn good Chocolate cake. The texture of the batter is a bit thicker than I'm used to so I'm not sure if I did everything right. We'll see shortly!! Thanks again.
Caribou
I doubled the recipe so I could make 3 layers for the cake and avoid torting it and added a bunch of cupcake. I'm so happy with that. It came out fabulous. I have no idea how I'm going to decorate it or what icing to use because it's rich enough. Going to go search for an icing that is mellow now for a pairing.
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