When I first started baking and experimenting, I would always add the pudding mix. but no extra egg or anything. And just followed the rest of the directions for the cake mix. The cakes turned out good. (better than basic box).
After reading through this thread, I made another cake, this time I added the extra egg, AND changed the water to milk.
That is how I am doing them ALL from now on. The cake turned out GREAT!
Thanks for all the suggestions.

For those of you who use milk instead of water, does that change how long the cake can sit out without being refridgerated? I'm very limited on my fridge space so I try to use cakes and icings that don't have to be refridgerated, but I'd love to try the milk thing!

Hi mom_of2boyz...glad that you liked it!


Hi bridgett!! No, you don't need to refrigerate it.... I leave mine out and have no problems at all with it.

HTH, ~Denise

I am so glad that I have read this thread!! I can't wait to try milk in place of water, it does sound like it would make it better. I am also going to try butter in place of oil...cause BUTTER makes everything BETTER!


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I use buttermilk not cow's milk. The basic recipe I follow is buttermilk, oil, and 4 eggs. Don't add any water.

When yall say "add an egg", I'm assuming that's the egg yolk and white???

Yes, I add the egg yolk and the white!

I actually was having trouble with getting my DH mixes to cook when I added the extra egg. Have now reduced to using the mix, 2% milk in place of the water and oil called for, 1 package dry instant pudding mix (sugar free), and the 3 eggs called for. Cooks in about 3-5 minutes more than the box calls for and comes out extremely moist and luscious.

Good luck everyone!