I heard that adding Jello pudding to box cake mix makes a moist cake. Do I need to add any thing else, like milk or extra egg?
I always add an extra egg.
when i do the box mix i follow the extender recipe on here and still add a box of pudding it works out just fine for me and all my taste testers they love it hth
I always use the pudding mix and an extra egg.
I noticed recently my cakes were more moist when I use extra large eggs as opposed to 3 regular large eggs. I had stopped adding the pudding because it seemed to make the cakes "too" moist if there is such a thing.
I always add a box of pudding, 1 extra egg and 1/3 cup extra water...I always cook my cakes a little longer at 325 instead of 350 and everyone always raves about how moist they are. I've never had one that was too moist...use the smaller box of pudding per box of cake mix...the 3.4 oz.
I am making a tomorrow and wondering the same thing. I am trying to decide to make it from scratch or use a box mix with a box of pudding. Is the cake from box as good as a homemade one? I am making a chocolate cake with a cherry filling. I need a good cherry filling recipe too. Anyone have one?
I usually always use Betty Crocker box....I think its just as good as scratch....and saves alot of time
I either make from scratch or doctor up.
This is what I have done for years and my cakes are very moist.
(1) box cake mix
(1) box instant pudding
(1/2) cup oil
(1) cup water
Mix together for 2 minutes and bake at 325° for 35 - 40 minutes. Make sure your oven temp is correct.
Thanks for the great info, I will try this for cupcakes tomorrow! Also I have a weim puppy too, your pic is adorable :)
Had used the pudding with extra egg, etc with great success...until the smaller box mixes came into play The instructions on the side of the DH Classic Flavors box (for pound cake) are for the same amounts as the 'old' 18.25 size and let me tell you the results are NOT the same! Not only is there a smaller amount in the mix but the final product is weirdly different, even when I make up the difference with extra mix from another box.
Anybody else notice this??
Because of the the smaller box size, I've started weighing out 18.25 oz of the boxed cakes and that seems to work. That way I'm still using the same amount of pudding and eggs without any trouble.
Thank you for the plain and simple measurements and cooking time for adding a box of pudding mix to a cake mix. Works out perfectly! Love simple tips and tricks! Thank you!
The best recipe for doctoring a boxed cake mix:
1 cake mix
1 cup of sifted flour
1 cup of sugar
1 cup of sour cream
4 large eggs
1 1/4 cup of liquid...I like to use the flavored coffee creamers.
My customers rave about these cakes...super moist
bake at 325 instead of 350.
AI use a pudding box , cake box combo - & have for a long time now. I have found that the cake turns out more like a chocolate pudding. VERY MOIST. Perhaps TOO moist. I use a box of cake mix, an instant pudding, 1 large egg, 1/3 cup of oil and 1 cup of club soda. Any one with any helpful hints?
How long do you cook it at 325
If you cook it longer at 325 how long do you cook it?
AI cook it for 1 > 1&half hours in a low oven (160*C) depending on the cake mix. I cook till my nice fine skewer comes out clean. Sometimes needing to drape it with brown paper like Mum used to do when the top is setting too soon
I never tried flavored coffee creamers. I'll have to try that.
Original message sent by 23Tgarza
The best recipe for doctoring a boxed cake mix:
1 cake mix 1 cup of sifted flour 1 cup of sugar 1 cup of sour cream 4 large eggs 1 1/4 cup of liquid...I like to use the flavored coffee creamers.
My customers rave about these cakes...super moist bake at 325 instead of 350.
I use this very recipe and play around with pudding favors to enhance the flavor of the cake.The lemon cake mix with lemon pudding is awesome. The only difference for me is that when I use a pudding in the mix I increase the water to 1 1/2 cups, and I use slightly warm water. I never thought about using creamers though! I have some peppermint creamer in my fridge that is going to become a mint chocolate cake as soon as the baby wakes up!!
ASounds good =) . I generally put an espresso or double espresso in my chocolate cakes. Coffe just seems to make a chocolate cake bloom doesn't it? I'm going to try your boxed recipe too. See how it compares with mine. The family are only too happy to pass judgement on ANY chocolate cake :). LOL.
AFor doctored cake mixes, I do 1 betty Crocker cake mix, 1 small box instant pudding, 4 eggs, 1/4 oil, and 1 1/2 cups whole milk. I put the eggs and all liquids in my stand mixer, then dump the cake mix and pudding on top. 30 seconds on low speed, then about 1.5 minutes on medium. Remember the order you mix your ingredients, and how much mixing you do prior to adding all the ingredients, changes the texture of your cake. This produces a moist cake that is still sturdy enough to be carved. The only time it was too moist is when I wrapped it before it was completely cooled and put it in the freezer. Doesn't need that extra moisture at all! I also add little high quality vanilla extract, even to chocolate. It seems to brighten the flavors a bit. Also, along the same lines of adding coffee to chocolate cake, try adding a pinch of cinnamon. You can't taste it in the cake, but it brings out the flavor.
Honestly I agree with the belief that most customers like the idea of a scratch cake best, but go crazy over a doctored cake mix when it's done right.
ASounds good :)
This is my *original* WASC recipe. Glad to hear how much it is appreciated :)
I actually use only 3 whole eggs. \
ANY cake flavor can be used and so can a container (6 oz) of yogurt instead of sour cream. Check out my post on this recipe for many more hints and options.
ADoes anyone know if pudding can go inplace of eggs in a cake to keep it moist/dense? Egg allergy:(
can you use the Jello" Cook and Serve" pudding or does it have to be the instant?
AQuestion, when a recipe says 1C sifted flour, does that mean 1C before sifted or 1C after sifted. Cause after it's sifted it's always a little more than a cup. Thanks for all they great recipes.