Adding Pudding To Cake Mix

Decorating By DeniseMarlaine Updated 6 Dec 2005 , 9:37pm by Misdawn

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DeniseMarlaine Posted 5 Dec 2005 , 12:22am
post #1 of 10

I read in one of the discussions about adding an extra egg and a box of instant pudding mix to packaged cake mix to produce a heavier and richer cake. Can someone tell me how long to bake this 'beefed up' cake and at what temp? I tried adding chocolate pudding mix to a devils food cake mix in my 3 x 8" Wilton round pan. After 70 minutes at 325F, the outside of the cake was overdone while the center was still unbaked. Should I use different pans...lower the temp...??????

9 replies
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TexasSugar Posted 5 Dec 2005 , 1:43am
post #2 of 10

The chocolate cake mix I use (dh) seems to make more batter than some of the other mixes. By adding the extra pudding and egg you are adding to it to make more batter as well.

When I bake chocolate in that pan I take a little out to make some cupcakes. That pan is made for 5 cups of batter. Some mixes make more than 5 cups. I have the same problem when doing the DH Butter Cake in it.

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Lisa Posted 5 Dec 2005 , 4:48am
post #3 of 10

I had that same problem with the doctored chocolate cake mix and that same pan. No matter how much batter it makes, don't fill the pan more than a little over 1/2 full. Using a flower nail as a heating core also helped.

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MrsMissey Posted 5 Dec 2005 , 2:16pm
post #4 of 10

..the Bake Even strips may help you with this too!

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loriemoms Posted 5 Dec 2005 , 2:22pm
post #5 of 10

Also make sure you don't use cake mix that already has pudding in the mix. Your cake will be just a wet sloppy mess...

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DeniseMarlaine Posted 6 Dec 2005 , 8:15pm
post #6 of 10

Thanks for the help on this. I really wanted to try that enhanced chocolate cake, so I'll give it another try--but this time hold back on the batter and use the flower nail (good idea!). thumbs_up.gif

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Cakepro Posted 6 Dec 2005 , 9:10pm
post #7 of 10

I always add an extra box to pudding to cake mixes that have pudding in the mix, and it doesn't affect my cakes negatively. The pudding is a dry ingredient and is a binder, not a liquid ingredient, so I don't understand why loriemom's cake would have been a "wet, sloppy mess." icon_confused.gif Adding an extra egg does help with binding and leavening and adds moisture and structure.

Using an inverted flower nail as a heat conductor is one of the best tips I have found on this website. icon_biggrin.gif

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dodibug Posted 6 Dec 2005 , 9:16pm
post #8 of 10

I'm with cakepro-I always use Pillsbury mix with the pudding and add a box of pudding, etc and never have a problem!

Make sure you grease and flour your flower nail when using it for a core.

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Cakepro Posted 6 Dec 2005 , 9:28pm
post #9 of 10

Yeah, and make sure you remember it's in there if you try to press down any little "crown" that bakes...I can't tell you how many times my palm has come down on the flaming-hot, business-end of that flower nail! LOL

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Misdawn Posted 6 Dec 2005 , 9:37pm
post #10 of 10

Oh Cakepro thank God I'm not the only person that has done that! I was really starting to feel like a blonde!

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