Sheet Cake Using Cake Mix And Pudding And Sour Cream - Help With Instructions Please!

Decorating By schustc Updated 28 Feb 2013 , 6:01pm by Roseyrod

schustc Posted 28 Feb 2013 , 4:15pm
post #1 of 11



I have made the cake mix/pudding/sour cream and eggs mix before many times using the 9x13 pan and my round cake pans.   Love the way it tastes and it works well.


However, I am at a point where I need to use my new sheet cake pan for the very first time (nervous!) and am scared on many levels.  1. I will put parchment down on the bottom to be sure it won't stick so that's alleviated.    2. I'm not sure how many batches of the pudding cake mix concoction to put into a full sheet   3. since the pan size is so much different, I don't know how long to bake it and at what temp.   


I also heard that sheets tend to not cook through in the middle due to the size of the pan and or you have to cook so long that the edges get overcooked.  I've heard of using flower nails but I will have to see if I have any metal ones. 


I am going to be leaving for the store soon to get supplies and need to start baking by early this afternoon.  the cake is due for Saturday morning, and I need to finish it tomorrow.





10 replies
ddaigle Posted 28 Feb 2013 , 4:34pm
post #2 of 11

What size is your new pan are you calling a "full sheet pan?"

schustc Posted 28 Feb 2013 , 4:38pm
post #3 of 11

18.5 x 13 x 2 deep  thank you!

ddaigle Posted 28 Feb 2013 , 4:49pm
post #4 of 11

Ok.....That is what most of us call a "half sheet' pan.   My magic line pan is a 12x18.    You will need to use  2 batches of the WASC recipe.   I use a flower nail in the center of my half sheets. I use a commercial (gas) convection oven and bake at 325.   I would recommend baking at 325, but your baking time will depend on your oven.

schustc Posted 28 Feb 2013 , 5:01pm
post #5 of 11

Thank you!  I wonder if the pudding/sourcream mix will be ok?  I am going to be carving my cake and need one that's fairly dense and moist ..

ddaigle Posted 28 Feb 2013 , 5:03pm
post #6 of 11

I use a pudding/sour cream recipe and carve all the time.   I fill, crumb coat and chill over night before I start carving. 

schustc Posted 28 Feb 2013 , 5:10pm
post #7 of 11

ok maybe I should have clarified my question :)  when I looked up the WASC recipe - it doesn't list using pudding so I wasn't sure?  this is the recipe I generally use:

this is the WASC recipe I saw on here: (never used it before):


I usually do use the first recipe for carving - so I guess my question is if I am looking at the right WASC recipe?  since it didn't have pudding I am not sure if this is the one you have used or not.


thank you so much again!! :)

ddaigle Posted 28 Feb 2013 , 5:21pm
post #8 of 11

My WASC recipe has "pudding in the mix".  Duncan Hines & Pillsbury already have pudding in their mixes.    Betty Crocker does not add pudding to their mix, so you would have to add it.

ddaigle Posted 28 Feb 2013 , 5:23pm
post #9 of 11

Maybe I have that backwards.........Betty Crocker has pudding..Duncan Hines does not....??? Its one of those ways.. 

schustc Posted 28 Feb 2013 , 5:23pm
post #10 of 11

AHHH thank you! :)

Roseyrod Posted 28 Feb 2013 , 6:01pm
post #11 of 11

I make Rebecca Sutterby's WASC recipe and I have carved a car with it!  It is moist and tasty as well.  It uses Duncan Hines





2 boxes white cake mix (18 oz cake mix box)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract




Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees

***One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes



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