I know that I have seen various suggestions on here regarding making a boxed cake mix denser. Of course, I can now not locate a thread, article, or recipe I saw someone suggest adding instant pudding, is that correct? If so, how much? The entire box? I also read maybe add another egg? By dense, I mean when I cover it with a bc crumb coat and then fondant, I don't want my cake to be all soft and spongy. Moist yes, shifty (is that a word?) no. TIA
One box of pudding mix and one extra egg per mix used. It's also been suggested to drastically reduce the amount of oil called for on the box.
I use the origional WASC receipe (kakeladi's receipe) found on this site. It is a great receipe. I use only vanilla for flavoring because I hate almond flavoring .