I have always used the instant puddings and added them to my cake mixes and even my scratch cakes to make them very moist. I asked my dh to bring me home some instant coconut pudding and he brought me cook and serve. He tried! lol.. So my question is.. has anyone ever used the cook and serve in their cakes and if so.. how did you use it? did you use it in powdered form with the rest of your dry ingredients or did you have to make it up and incorporate it wet? Does it change the texture or density of the cake? Please help I am lost here as stupid as that sounds. TIA
noone knows this one ? Looks like I am making an unplanned trip to the store.
I've used it (unknowingly) and it seemed to work the same as the instant. Just use it right from the box. HTH.
Bless your heart crisseyann!! Thank you for taking your time to answer my question. I really appreciate your time and help!
Here goes nothing lol
My pleasure. Hope it works out well for you.
I accidentally used cook and serve pudding once and it came out perfect.
I actually prefer cook and serve. Unfortunately there aren't as many flavors as the instant. Your cake will turn out yummy and moist.