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...??????
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.
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!). 
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." 
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. 
Quote by @%username% on %date%
%body%