The chocolate pudding fudge cake sounds like it would be an awesome choc cake to make and decorate, but was wondering if anyone has tried it to see if it would do ok in another kind of pan instead of bundt.....
I'm not sure which one you mean, but I did try one that has you use a devil's food cake mix with sour cream instead of water, butter instead of oil, the 3 eggs, and added chocolate pudding mix and a cup of chocolate chips. It was very good, but also very thick. I did it in several round pans and it was fine. It is good for making a tiered cake from.
I have not but I see no reason why you could not bake it in a regular pan.
Back when they made commercial bundt cake mixes when they were all the rage it said on the box you could bake in a sheet cake pan go for it.
I sell alot of chocolate cakes. Sometimes I buy Triple chocolate mix, Fudge, German Chocolate mixes, etc. I always use the same recipe: 4 eggs, 1/3 sour cream, 1 cup water/orange juice, 1/3 cup oil and if the mix already has been added pudding - I do not add anymore as the cakes come out very dense. I use this recipe even with the pound cake mixes. HTH
i made a baby shower cake for my sister and used pudding mix in it...it was sooo dense, too dense for a baby shower cake.
Somewhere in the Cake Mix Doctor book it mentions something about most of her recipes can be made in other pans, but I can't remember what or where. But I am sure that if you adjust the baking time and temp you could bake a bundt cake in a different pan, maybe just put a metal flower nail in the middle of the pan so that the heat gets conducted. If you think about it that is basically the theory behind a bundt pan, the middle ring gets heated up helping the heat be conducted more evenly.