Hello Everyone, I'm fairly new here and to decorating but have enjoyed reading all you have to share. I use box mixes and am just starting to try scratch recipes.
I've heard of people adding pudding to cake mixes and just read about adding sour cream. Forgive what may be a basic question but what does each do for the cake and how/when are they added. Is the pudding in the powder form? Do you add the same flavor pudding to a mix, i.e. chocolate cake, chocolate pudding?
And what about the sour cream? Thank you thank you... 
Hi Tlcs!! Welcome to CC!! 
When people add pudding to cake mixes, it's to help with moistness in the cake. Sour cream adds moistness, flavor and density. The pudding is added in powder form (instant pudding mix) to the dry ingredients. You can add a complimentary flavor for a WOW factor in your cake. For example White cake mix with white chocolate pudding mix; Spice cake with butterscotch pudding, etc. Play with it and see what you like.
Check the links in my signature, that has links to all the threads with all the google documents with TONS of recipes. That will help give you some ideas.
Enjoy!!
wow thanks bobwonderbuns! i was also wondering!! over here in aust, instant pudding is not so common, but i'm sure the american food store will have at least a few flavours!!
CHEERS!
You are both welcome!! I forgot to add that in sour cream cakes, with the density factor, most carved cakes are made with a sour cream based cake because the crumb is less. (I hope that made sense)! 
OHHHH!! That sounds great! I tried to make the WASC recipe, but at the time i tried it-i didn;t know that i had different size "cup" measuring spoons--i thought one cup is one cup lol like 1tonne feathers or 1 tonne bricks--but apparently NOT
yum yum bring on these cakes!
I agree with what's been said.. and I have to add.. Try it.......you'll like it!!! I won't bake any other way.
For those of you that use it do you use full fat sour cream and regular pudding mix or lite sour cream and sf pudding mix?
I like full sour cream and sf pudding but, I do not know if there is a difference in the cakes with either/or.
I like the extender method but if you are not planning to carve the cake what changes would you make to have a lighter cake?
I just got the Cake Mix Doctor returns book and she says that DH does not have pudding in the mix but Pillsbury and BC does so only use the pudding mix in the DH mix. That is if you're making a doctored cake.
Interesting....I use BettyC almost exclusively and add pudding to the doctored recipe all the time with great results.
Kristy
I do too but I just read what she said. I always use BC mixes. She says they tend to sink more. Maybe she's not using the sf pudding mixes. Funny because I do have more problems with DH mixes sinking when using the WASC. She also said adding pudding mix will keep chocolate chips from sinking.
can you add BOTH sour cream AND pudding to a cake mix?
How much sour cream to a box of cake mix?
How much sour cream to a box of cake mix?
1 Cup is called for in most recipes.
I always use the Darn Good Chocolate cake recipe on CC and it is awesome! It uses both pudding and sour cream and it is the best chocolate cake I have found. I use it with all the brands of cake mix and have never had a problem. The WASC seems to be more temperamental for me with different brands.
Do you have to use instant pudding because I believe I have used the cook & serve pudding also (just the powder) & my cakes/cupcakes always seem to turn out great. Any thoughts on this? Am I doing this wrong?
Whew! Thanks, Peridot. Like I mentioned, my cakes have always turned out, but when I hear everyone talking about using the instant, I began to wonder.... 
LOL
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