bakincakin Posted 15 Aug 2006 , 8:00pm
post #1 of

I know I've read it lots, but I can't seem to remember if you add one extra egg with it also. Please help! icon_smile.gif

37 replies
MrsMissey Posted 15 Aug 2006 , 8:01pm
post #2 of

..yep! I always add 1 extra egg when I am adding a small package of pudding to a cake mix!

MariaLovesCakes Posted 15 Aug 2006 , 8:47pm
post #3 of
Quote:
Originally Posted by kaka

I know I've read it lots, but I can't seem to remember if you add one extra egg with it also. Please help! icon_smile.gif




Yep, that's correct:

Basic doctoring of a cake mix: One extra egg and One box of instant pudding.

mom2csc Posted 15 Aug 2006 , 8:50pm
post #4 of

do you ever add pudding if there is pudding in the mix? I think I read somewhere else to just substitute the water with milk or buttermilk.

AshleyLogan Posted 15 Aug 2006 , 8:56pm
post #5 of

I love pudding in cake, it makes it so moist. I usually don't add it if I use a mix that has it in it already.

pjrm Posted 15 Aug 2006 , 9:02pm
post #6 of

the only time I have ever had a cake NOT turn out is when I added 1C sour cream, 1 egg & 1 sm pudding to reg white cake mix. The center remained soggy, kind of like a sponge and I baked it an extra 30 minutes!

faithsfancifuls Posted 15 Aug 2006 , 9:08pm
post #7 of

I just baked a cake for the 3D bear pan and added pudding and extra egg and it did a great job making the cake a little more firm, not to mention moist!

nefgaby Posted 15 Aug 2006 , 9:11pm
post #8 of

I never doctor up my cakes.... but the pudding and extra egg sounds great! I'm going to try it too! Thanks Kaka for starting this thread, I had the same question!

MariaLovesCakes Posted 15 Aug 2006 , 9:16pm
post #9 of
Quote:
Originally Posted by mom2csc

do you ever add pudding if there is pudding in the mix? I think I read somewhere else to just substitute the water with milk or buttermilk.




No, if there is pudding in the mix, I don't add it.

I am not sure about the milk or buttermilk...

karenm0712 Posted 15 Aug 2006 , 9:25pm

As far as the pudding goes...is it always vanilla or do you use different flavors for different cakes?

MrsMissey Posted 15 Aug 2006 , 9:38pm
Quote:
Originally Posted by mom2csc

do you ever add pudding if there is pudding in the mix?




...yep, either way turns out fine for me!

MariaLovesCakes Posted 15 Aug 2006 , 11:13pm
Quote:
Originally Posted by karenm0712

As far as the pudding goes...is it always vanilla or do you use different flavors for different cakes?




Add a pudding that matches or goes well with the cake mix flavor you are using.

For example:

Vanilla pretty much goes with every flavor.

Chocolate for chocolate cake mix.

Strawberry for strawberry mix or you can also use vanilla.

etc..

Lueet Posted 15 Aug 2006 , 11:27pm
Quote:
Originally Posted by karenm0712

As far as the pudding goes...is it always vanilla or do you use different flavors for different cakes?




I try to match it - but I've used cheesecake-flavored pudding with white and spice mixes and it was great!

denise2434 Posted 16 Aug 2006 , 12:45am
Quote:
Originally Posted by mom2csc

do you ever add pudding if there is pudding in the mix? I think I read somewhere else to just substitute the water with milk or buttermilk.




I always use milk instead of water.....I'll never use water in a cake mix again! It makes a big difference I think. thumbs_up.gif Not sure about the adding pudding in a mix that already has it. It seems I read on here before that someone did it and it turned out fine. I'll see if I can find the thread.


HTH, ~Denise

malika Posted 16 Aug 2006 , 2:25am

So to be clear, if you add pudding and one egg, do you have to lengthen the time it takes to bake?

puzzlegut Posted 16 Aug 2006 , 2:39am

Denise2434: When you add milk, do you just add the ingredients that are listed on the box (oil and eggs), or do you follow some sort of doctored recipe?

MrsMissey Posted 16 Aug 2006 , 2:49am
Quote:
Originally Posted by malika

So to be clear, if you add pudding and one egg, do you have to lengthen the time it takes to bake?





..for me, I just cook it about 2 or 3 minutes longer. Not really that much of a difference!

llee815 Posted 16 Aug 2006 , 2:59am
Quote:
Originally Posted by puzzlegut

Denise2434: When you add milk, do you just add the ingredients that are listed on the box (oil and eggs), or do you follow some sort of doctored recipe?




I'm not Denise, but I also use milk instead of water. After adding the extra egg and pudding mix, I follow the directions on the box. Just substitute the milk for the water and however much oil it calls for. I also sometimes substitute butter instead of the oil.

Leslie

sun33082 Posted 16 Aug 2006 , 3:05am

I always add a small box of pudding, even if the mix says it has pudding in it (i think they all say that now). I also add an egg.

I'm making a topsy turvy cake next and thinking of not adding the extra egg to see if it makes the cake denser.

Does anyone just add pudding and no egg?

What does substituting milk for the water do? Make it denser? Moister? what?

nefgaby Posted 16 Aug 2006 , 4:55am

Hi Denise2434, may I ask why you don't use water in your mix? I was tempted to use milk instead of the water but was afraid I would mess it up... I use DH and love how moist they are, I don't think this would affect the moist factor but does the taste change? Thanks!

denise2434 Posted 16 Aug 2006 , 1:39pm
Quote:
Originally Posted by llee815

Quote:
Originally Posted by puzzlegut

Denise2434: When you add milk, do you just add the ingredients that are listed on the box (oil and eggs), or do you follow some sort of doctored recipe?



I'm not Denise, but I also use milk instead of water. After adding the extra egg and pudding mix, I follow the directions on the box. Just substitute the milk for the water and however much oil it calls for. I also sometimes substitute butter instead of the oil.

Leslie





Yep, I do exactly like Leslie....Thanks Leslie!!! thumbs_up.gif

denise2434 Posted 16 Aug 2006 , 1:43pm
Quote:
Originally Posted by nefgaby

Hi Denise2434, may I ask why you don't use water in your mix? I was tempted to use milk instead of the water but was afraid I would mess it up... I use DH and love how moist they are, I don't think this would affect the moist factor but does the taste change? Thanks!




Hi Nefgaby!! I use DH too....I love my DH! thumbs_up.gif If you replace the water with milk...It is super moist and IMO it gives it a richer taste. I promise, once you give milk a try, you won't want to go back to water. icon_wink.gif

~Denise

nefgaby Posted 16 Aug 2006 , 5:06pm

Thanks Denise, I will give it a try this week!! I'm so excited to find ways to improve an already awesome cake mix!! Thanks again!!

denise2434 Posted 16 Aug 2006 , 5:16pm
Quote:
Originally Posted by nefgaby

Thanks Denise, I will give it a try this week!! I'm so excited to find ways to improve an already awesome cake mix!! Thanks again!!





Your welcome!! thumbs_up.gif Be sure to let me know how you like it. icon_biggrin.gif

Hugs, ~Denise

nefgaby Posted 16 Aug 2006 , 5:22pm

Sure will, thanks again!!

bakincakin Posted 16 Aug 2006 , 6:45pm

Thanks all. The milk thing sounds delish. I'm going to definitely try that! icon_smile.gif

CakeRN Posted 19 Aug 2006 , 3:12am

Does skim milk work or should it be 2% or higher when using milk in cake mixes instead of water?

sun33082 Posted 19 Aug 2006 , 3:45am

I used skim on my last cake

katharry Posted 19 Aug 2006 , 8:53am

Hi there! Can someone tell me what 'pudding' is?

Here in New Zealand we have instant pudding, you add cold milk and beat on high for a few mins and this sets sort of into a mousse.... is this the type of thing?

I'd love to try adding it to a cake mix but want to make sure we are talking about the same thing.

Thanks

Tiffysma Posted 19 Aug 2006 , 10:50am

yes, that's the same kind we have that you mix cold milk with and it sets up. Our top brand is Jello. Just add the dry pudding to the cake mix. I only use 1/2 small pkg in mine, but some people use a whole one. Really makes the cake moist and helps flavor it.

I also add milk instead of water. Buttermilk in chocolate cakes. Sometimes 1/2 sour cream and 1/2 milk. I use orange juice for orange cakes. If I add sour cream, I cut the oil in half and it won't get too heavy.

I also always add extract - vanilla or butter or almond, etc.

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