Hi, all ~
I have been trying many scratch yellow recipes and can't seem to get one that is moist enough for my liking. Could I add a box of instant pudding mix to it to help with the moistness? Has anyone done this?
Thanks!
Julie
SOUR CREAM VANILLA PUDDING CAKE
2 c all-purpose flour
1 ts baking powder
1 ts baking soda
1 c sugar
1 pk instant vanilla pudding (3 1/8 oz.)
1 c sour cream
4 eggs, beaten
1/2 c oil
1 ts vanilla
Preheat oven to 350°. Mix all ingredients and beat for 5 minutes. greased 10-cup bundt pan. Bake 45 minutes or until toothpick inserted in the center of the cake comes away clean. Cool for 5 minutes. Remove from pan. Cool completely.
PUDDING CAKE
3/4 c Butter
1 1/3 c sugar
3 eggs
1 ts flavour
1 1/4 c water
1 pk instant pudding mix (3-3/4 ounces)
2 1/4 c all-purpose flour
2 teaspoons baking powder
Preheat oven to 350ºF. Grease and flour two 9-inch round layer pans. In large mixing bowl cream Butter, sugar, eggs and vanilla until light and fluffy. Add water, pudding mix, flour and baking powder. Beat at low speed of electric mixer until blended, scraping bowl Constantly. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pans.
Bake at 350ºF for 35 to 45 minutes, or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely.
LEMON JELLY CAKE FROM SCRATCH
2 c cake flour
2 ts baking powder
1 1/2 c sugar
1 pk lemon-flavoured gelatine
3/4 c milk
2/3 c oil
2 tb lemon extract
4 eggs
Sift all dry ingredients. Beat eggs, add oil, milk and extract. Mix all together. Ring tin 325oF 40-50 mins.
[strawberry is good - strawberry flavour instead of lemon extract]
I can hardly wait to try these recipes!! They sound so yummy! Thank you for sharing them!
I only bake from scratch and in my quest for the ultimate cake (flavor, texture, the whole thing) I tried adding pudding. One small box per basic recipe (about 7 cups of batter). I add 1/4 cup more liquid to balance it all out and my cakes are moist and flavorful. Also, it's fun to mix and match flavors.
They sound so yummy. Thanks for sharing the recipes!!
I love recipes of any kind and collect them all whether I will ever use them or not, but a lot of what interest me the most is the history behind the recipe. I love trying new cake recipes though. I have to have variety. These sound wonderful and thank you for sharing.
My opinion... there are many great scratch recipes that are moist. You just need to keep looking. If you are trying to bake from scratch, a processed, chemical laden pudding mix defeats the purpose of baking from scratch. BUddy Valastro has a wonderful yellow cake that incorporates two cups of scratch custard. If you make real pudding and add it instead of part of the dairy, that may work. But again, there are so many great recipes already out there.
Thank you Moxey2000. I'm going to try this tonight - adding a small box of pudding mix to my scratch recipe with about a 1/4 of milk. I'll let everyone know how it turns out.
How do I get the recipe from Buddy that you refer to? I want to make a butterscotch bundt cake that incorporates pumpkin into the recipe. The recipe calls for butterscotch pudding mix. I want to make the pudding from scratch and the mix from scratch. I have recipes for both but I don't know how to incorporate the pudding from scratch into the recipe, not sure what to add or leave out. Can someone help?
just curious to know how your trial turned out with the pudding mix?
This came out good when i made it:
http://recipes.howstuffworks.com/southern-lemon-butter-cake-recipe.htm
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