I want to try and make a denser cake as well as try some new flavors. Just a few questions:
1. Can you do this with a scratch recipe?
2. For a box mix, how dense does it make it? Pound cake dense?
3. Do you typically add an extra egg? Anything else changes?
4. Can you use jello mix instead of pudding? What does it do?
5. If I were to use, for example, cheesecake pudding mix in a white cake, would it taste like cheesecake? Does choc pudding mix in a white cake make a lighter choc cake? Can you use other flavored puddings (besides van & choc) and get good results?
I make is with boxed. Add one extra egg. Wasn't entirely dense like a pound, but made the carving/trimming easier. Everyone said it tasted much better to. I did choco/choco van/van. It will add hints of flavor, but a cheesecake pudding mix wont make it taste entirely like a cheesecake. I use pudding mix- did the store brand kind. yes, experiment with the flavors and find a good combo. maybe banana and choco?? YUM!!
good luck- HTH
I cant help you with this ,but would love to know about adding pudding mix to a scratch recipe as well.
I have used puddings in all my cakes since I first heard about doing it somewhere on this website. It makes a wonderful dense cake - and it is foolproof, because I am totally not a cook, but what my cakes lack in design, they have at least made up for in taste! I just pour the dry pudding mix into the batter. You do have to add a bit more liquid or the batter gets too thick for the mixer. I either add milk or (!) heavy whipping cream. And yes, the pudding gives the batter a hint of its flavor. It is one of my favorite, easy, cost-effective tricks for adding a touch of punch to my cakes.