yummy Posted 17 May 2012 , 9:22am
post #1 of

Hi everyone. I'm trying out some new flavors for my cakes. I use mixes with pudding and extra egg; how much brown sugar should I use if I wanted to use it in a recipe?

2 replies
jgifford Posted 17 May 2012 , 4:41pm
post #2 of

Brown sugar usually substitutes equal measure. BUT it's going to change the texture of your cake, so I wouldn't sub more than 1/2 to 3/4 of the sugar called for. It will give you more crust on the top of your cake and cupcakes.

yummy Posted 19 May 2012 , 4:49pm
post #3 of

Thank you!

Quote by @%username% on %date%

%body%