Hi, I have a strawberry cake coming up for next weekend and I have had trouble with strawberry cakes either coming out too moist or sinking or SOMEthing in the past. So I am trying this recipe with strawberry yogurt instead of the sour cream (as I've heard you can use it). I accidentally picked up the mix with pudding already in it. When I was reading the comments under the recipe, it said that could be the reason it is too moist or sinks in the middle. Does anyone know how I can adjust this recipe so that I can use the pudding-in-the-box mix but not have to much moisture/sinkage?? I would appreciate any help with this!!
1 Box DH Strawberry Supreme Cake (Ive found that DH works the best)
1 c Flour
1 c Sugar
3 T Strawberry Jell-o
4 eggs (yes, one more than what the box calls for)
1 c Sour Cream
1 1/3 c Water
1/3 c Oil
2 t Strawberry Extract
Use whole milk yogurt. Not regular yoplait or whatever.
Will that keep it from being too moist or do I need to adjust some of the other ingredients as well since there is already pudding in the mix? That was my main question.
Pudding in the mix makes no difference in my experience with strawberry cake. The yogurt selection or using light sour cream affects the texture much more thats why I mentioned it.