I've never tried it, but I think the next cake I make I will do it . This may sound really naive, but do you just add the dry powder? Does it matter if it is instant or cooked? How do you determine the flavor to put in, or do you use vanilla for a neutral flavor?
new Jello pudding flavors?? I'll have to check that out.
I use instand BTW. 
Just add the dry powder. Although, another trick a lot of people use is to substitute the water with milk so you end up having the milk in there too - but you don't actually make the pudding first, just mix all together. You can use any flavor you want - ex: vanilla with vanilla, chocolate with chocolate, or try others like white chocolate or pistachio w/ vanilla.
Here is the recipe I have been using.
http://www.cakecentral.com/cake_recipe-1972-Durable-Cake-for-3D-and-Wedding-Cakes.html
I made my DH a chocolate combo of cake and pudding cupcakes and he was so impressed. He's not a big cake or cupcake guy, but he went on and on about how moist his cakes were.
Now he wants the same recipe cupcakes with fillings! New trick to figure out!
After reading about it on here, I gave it a shot. Sent it in with hubby to my official taste testers (they luv it when I experiment!). It bombed big time! Hubby tells me when he takes a cake in at 8:00, it's gone by 8:20. This one was still half left at 9:30. The remark that killed it was "This tastes like a cake you can get anywhere....debi's cakes usually POP!" Well that did it. I'm not making cakes that "taste like everyone else"! They did not consider it more moist .... they actually thought it was dry.
We're never doing that again.
additions: 1 small box of pudding (dry)
l extra egg (total of 4)
milk replaces water
....???... anyone add sour cream along w/this??
suggestions...anyone...
According the recipe I found on the CC site adds 1 cup of sour cream. All of my cakes taste so much better with it... My DH who doesn't eat cake loves eating my cupcakes now.
I think the reason why it was dry was because the sour cream was missing. I also use applesauce instead of oil. YUUUUMMMMYYYY!!!!
When I'm mixing my recipe, I find that after adding the pudding mix, the cake batter looks really dry... After adding the sour cream, it looks like cake mix again. A little thicker than a regual box cake after mixing... but it bakes up nicely!
Try it again with a cup of sour cream... it may change your mind.
indydebi...will you share what cake recipe you use, since the box mix, pudding thing didn't work for you? i've yet to find a white cake recipe from scratch that i am completely crazy about, so for now i just use the enhanced formula from CC. i always get great reviews, but i can tell it's a box mix cake. thanks!
indydebi...will you share what cake recipe you use, since the box mix, pudding thing didn't work for you? i've yet to find a white cake recipe from scratch that i am completely crazy about, so for now i just use the enhanced formula from CC. i always get great reviews, but i can tell it's a box mix cake. thanks!
OK.... but you're gonna be disappointed!
I use Betty Crocker straight out of the box.....box directions. No changes, no alterations. Been using it for 25 years.
The only time I use DH is when I do a red velvet or marble. (Although I'm working on making a marble from white and choc mixes so it's not a yellow/choc cake.)
Oh...let me backtrack. I did make one change. I learned on CC to sift the cake mix. I have to admit, when I read that I thought, "you've gotta be kidding? why take the time?" But I gave it a try and was hooked immediately! Makes a GREAT texture difference! It's because of this great tip that I'm very receptive to trying new things I discover on here and why sometimes I sound like a CC cheerleader. SOme work ..... some don't, but since many things are dependent on personal preference, I can never say that I've gotten bad advice .... ever!
Another good example I tried is the push down method. It works exactly like everyone says it does .... it's great....if I'm doing a one layer cake. But since I don't want that 'brown skin' on the top of the cake in the middle of my white wedding cake, I trim anyway. BUT......! The advice was not bad advice ..... I reason I don't use it is strictly due to personal preference! 
sorry....didn't mean to sidetrack here.... just that CC cheerleader in me coming out! 
for everything! That's why it cracks me up when people tell me how they love the taste of 'wedding' cake. I'm standing there thinking, "it's the same cake mix YOU buy!"
But I honestly believe it's the love and passion we have for this craft that makes the difference.
(yes ... I do weddings. See my Flickr website ...link below...for some pics of cakes and buffets.)
i guess you do do wedding cakes!!! gorgeous! now another question....how do you get your icing so smooth? what icing do you use...and don't tell me it comes out of a can....lol!!! i'm a baking and pastry art student with one more semester to go....(yes!!)...and am finding that there is such a need in my area for this business....my dream is to open my own bakery/cafe/catering business.....care to share any advice?
Here you go:
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
Thanks for the compliments on the kids. If you had caught me a couple of hours ago, I would have gladly given them away! 
i guess you do do wedding cakes!!! gorgeous! now another question....how do you get your icing so smooth? what icing do you use...and don't tell me it comes out of a can....lol!!! i'm a baking and pastry art student with one more semester to go....(yes!!)...and am finding that there is such a need in my area for this business....my dream is to open my own bakery/cafe/catering business.....care to share any advice?
No,my icing does not come from a can! (that was a good one!). It's always been made from scratch.
Full credit for the smooth icing is using the Melvira Method (see home page -- Articles --- 5th article down). I thought I did pretty good on smoothing until I tried this just about a month ago. holy cow, compared to what Melvira's method does, my previous cakes went outta here looking like the rocky mountains!! If you do nothing .... if you take nothing from this site, you take Melvira's Technique with you!!! (Or I'll get my Mom-Finger going, young lady!)
I'll PM you on the other. .... too long to get into here.
I don't like sour cream .... what's it do to the taste?
(My kids complain that they never knew how good it was (
) because I always ordered all mexican food "...without sour cream" when they were little!)
I'm not a big fan of sour cream by itself. Like you... No sour cream please! I'm the same way about fresh onions... Unless they are cooked... No raw onions please!
As far as cooking... you cannot tell that it is in there... My DH (the cook) uses sour cream in his gravey... It comes out much thicker and smoother. Beef Strogenoff is not the same without it
As for cakes... It gives that moistness missing after adding a pack of pudding mix.
Are you using a scratch mix for your cakes, then adding the pudding mix?
I thought about trying a scratch mix, but didn't know how it would come out. I'm trying my first scratch mix this weekend... would like to know before I ruin a cake...
I made a DH devil's food cake, added an instant choc pudding mix, 1C sour cream, 1/2C water, 4 eggs and 1/2C oil and it is sooooo good.
For vanilla cakes, I use DH french vanilla, what it says on the box, plus an extra egg and instant vanilla pudding.
For a chocolate cake, I've also added nothing else but what it says on the box plus 2 TBSP of mayo. Very good...
Jen
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