OK, so I lost it... I searched high and low and read 50 CC recipes-

I need the cake mix + 4 serving instant pudding mix+ 4 eggs+ ________ oil + _______ water cake recipe. How much water, how much oil? I Forgot

I don't have the sour cream or buttermilk called for in other recipes.
Thanks in advance-
Rita

I would use whats called for on the box.
Sorry I could'nt be much help.
Good Luck

I think you decrease the water the box calls for by 1/3 c and increase the oil by 1/3 c so 1 c water and 2/3 c oil

Hmmm... it didn't have sour cream in it? The recipe I use from here is the durable cake recipe which is:

cake mix
pudding mix (4 serving)
4 eggs
1/2 c oil
1/2 c water
1 c sour cream

If the recipe you had called for no sour creamI would do like yourstrulytx said and just follow the amounts on the box. The recipe I have above basically subs 1 c of sour cream for the water (if you look at what a box calls for).

BTW you can make a buttermilk sub using 1 T lemon juice to 1 c milk. It just doesn't have all the fat depending on what type of milk you use. Add the lemon juice and let stand a few min and it will curdle.

You decrease the water by 1/3 cup and add one egg and the pudding...the oil stays the same as the box.

I do it all the time!

Thanks folks, but anyone sure? Problem is- I made this cake for my "Saran Wrap" test post here earlier. It was simple and great- but SUPER moist. I think it is a "simple standard" recipe many know/ use because it is cheaper than sour cream use... I dunno.

Anyway - not ONE, but TWO sons getting BS degrees tomorrow from UT Dallas. Want to make a really good cake (yeah, should have baked earlier, but this is the best I can do).

Sorry Kitagirl, didn't mean to skip past your answer. I think that may be right- 1/2 cup+ 1 cup water, but then it had 4 eggs. Think that would be alright?

THIS IS THE RECIPE THAT I USE THAT CALLS FOR PUDDING MIX:

CAKE MIX
BOX OF PUDDING
1/2 CUP OF OIL
1 CUP OF MILK
4 EGGS


I USE THIS RECIPE ALL THE TIME AND IT MAKES THE CAKE MOIST FOR DAYS.....PEOPLE USUALLY SAID IT TASTES LIKE MADE FROM SCRATCH

To keep it simple - Add 1 small box of instant pudding & 1 egg to the directions on any cake mix. I don't add or decrease anything the cake box is calling for. I have been using this procedure since this all began.

ditto Kitagirl

I do the same as jwalk. Add the pudding and extra egg with no other changes to the directions on the cake mix box.

Hi Rita ! My name is Deby, from CC en español: I think that this are the recipes that you are looking for:

CHOCOLATE CAKE
1 chocolate cake mix
1 small box instant chocolate pudding mix
1/2 cup oil
1-1/4 cup water
4 eggs
I put the cake mix through my sifter and then put all the ingredients in my mixing bowl. Using the paddle, I stirred it for 30 seconds. Then I turned the mixer to 2 and beat it for 2 minutes. Someone gave me this tip yesterday on CC and I could kiss them. This will make 10 or 11 of the 7 oz. ramikins and at least a dozen of the 4 oz. My instructor uses this for all her wedding cakes, and I think this will do a 3 inch high x 8 inch pan. Bake at 350 for 25 minutes for the ramikins.

YELLOW or LEMON CAKE
1 cake mix
1 box instant pudding
1/3 cup oil
1 cup water
4 eggs
1 Tbs. of poppyseed for the lemon if you wish
Same instructions as above

WHITE CAKE
1 cake mix
1 box instant pudding
1/2 cup oil
1 cup water
3 eggs
1 tsp. vanilla

Same instructions
Sorry about my english I did my best!!

Muchas Gracias Debi!