Which brand do you like most? Betty Crocker, Pillsbury or Duncan Hines?
Do any of you add instant pudding to it? If adding pudding do you need to alter amount of oil or water?
Thanks.
HI
I prefer Duncan hines. The main reason is that the recipie is reliable. I have found many of the others change their recipies often and makes my finished product different.
As for adding pudding. Pretty much all mixes already have pudding in the mix, however, I do add pudding mix to create a pound like type of cake for sculpting.
Does this make sense?
Thanks
Dawn
Does it matter what kind of pudding? My cake class instructor gave us a great recipe that called for "cook & serve" pudding, not instant. Does it make a difference? I love the taste and the texture is perfect. Just curiois as I'm a newbie.
Hugs,
Diana in VA
That's funny..........the only cake mix I use IS Pillsbury........but I have used others too, and I don't see much of a difference..........I use PB with the enhanced cake formula here, and get lots of compliments on my cakes.......just my 2 cents...
I've never tried the pudding mix in the batter.
How much do you put? The whole cup??
My instructor gave us this recipe:
1 box Yellow Duncan Hines cake mix
1 envelope Dream Whip
1 package Vanilla Cook and Serve pudding mix
1 cup water
1/4 Crisco oil
4 eggs
If you want a chocolate cake, buy Chocolate Duncan Hines mix and Chocolate pudding and add an extra 1/4 of water.
I have always filled my cakes, but so far they are fabulous and moist.
I had never heard of Dream Whip until this class and noticed it's very simular to the "Dream Cake" recipe on the box!
Hugs,
Diana in VA
I am curious to know....does most of you use box cake mix for the most of your baking or do you find it easier/better to do scratch cakes?
If you do use box cake mixes, even with the added instant pudding, does the cake still taste like a box cake (I can clearly tell the difference in box/scratch)? 
(JUST TRYING TO UNDERSTAND NOW)
If I was to use 2 box cake mixes......will I use 2 instant puddings and include an additional egg (2 in this case) for each box of pudding mix?
I hope I made this clear 
MissJ
I always use two boxes of cake mix unless I'm making 6 inch cakes or less. 8 inch takes two boxes for me. Anyway I only use 1 box of pudding for two and 1/2 for one box. Reason being, they tend to sink in the middle for me and I end up with a dip.
I'm a DH girl! I consistently get 5 cups of batter from a mix, which helps when making different sized cakes.
My no-fail formula for moist cakes:
White cake mix - I use three x-large eggs instead of egg whites
Devil's Food - again, the three x-large eggs
People always ask me if my cakes are from scratch, and I just use the plain stuff! 
I've always used DH and have only ever had a problem once. I've seen on here that some people use the store brands cake mixes so I tried wal-marts cake mixes. I won't do that again!! My cake inflated while baking, then shrank and was all wacky. the flavor was good but there was no way I could decorate it!!
MissJ, asking whether most people on here use boxes or scratch is a touchy subject!! You'll get tons of responses both ways. In the end, I think the general consensus is that we do whatever works best for us and for those we bake for.
Anne, I'm not sure what would be a substitute equivalent of pudding mix, but over here we have boxes of powdered mix that you add milk to in order to make pudding. You can get instant or you can get the kind that you cook. Do you have anything like that?
"pudding" in the US is different than in the UK. Here, pudding is a creamy jiggly almost custard like food. Here is a recipe for homemade vanilla pudding. Usually people use/make an instant or cook to serve pudding from a box where you just add milk.
Ingredients:
1/2 c. sugar
2 tbsp. cornstarch
2 c. milk
1 egg, beaten
2 tbsp. butter
1 tsp. vanilla
Preparation:
Mix cornstarch and sugar with 6 tbs milk.
Scald remaining milk.
Add cornstarch mixture to scalded milk and cook over low heat, stirring constantly, until thickened and smooth. Continue cooking for about 2 minutes. Remove from heat.
Stir small amount of hot mixture into beaten egg; return to hot mixture; cook and stir 2 minutes more. Remove from heat; blend in butter and vanilla.
Being I'm not professional like all of you, my question is....
why do you add pudding mix, extra eggs, etc. to your box mixes?
Another question, I haven't bought the new DH boxes and everyone is complaining about them falling. Is everyone switching brands now?
And the new Crisco? Is this not good for BC now?
Thanks whomever has any answers!
I believe people add the extra ingredients to the mix to change the density/texture of the cake. Standard cake mix is very light and fluffy. this makes it more dense and moist.
All I use is DH, no problems here. I also have no problem with the new Crisco.
I will only use DH. Have a never had a problem and people love it. I have started using their dark choc fudge for choc cake and people have been going nuts over it. I will try the pudding as I have never added anything to my mixes. I did make the WASC last week-end for a customer I have been doing cakes for for a couple of years and she told me that was the best cake she has ever eaten. Music to my ears!!!!!!!!!
I also have not noticed any difference in my BC with the new Crisco. By 'new', I'm assuming that you mean the 0 Trans Fat?
Thnks for this Alana,
Can I ask, if I were making a cake that asked for pudding mix, can I just add the ingredients below in correct proportion?
Anne
"pudding" in the US is different than in the UK. Here, pudding is a creamy jiggly almost custard like food. Here is a recipe for homemade vanilla pudding. Usually people use/make an instant or cook to serve pudding from a box where you just add milk.
Ingredients:
1/2 c. sugar
2 tbsp. cornstarch
2 c. milk
1 egg, beaten
2 tbsp. butter
1 tsp. vanilla
Preparation:
Mix cornstarch and sugar with 6 tbs milk.
Scald remaining milk.
Add cornstarch mixture to scalded milk and cook over low heat, stirring constantly, until thickened and smooth. Continue cooking for about 2 minutes. Remove from heat.
Stir small amount of hot mixture into beaten egg; return to hot mixture; cook and stir 2 minutes more. Remove from heat; blend in butter and vanilla.
Thnks for this Alana,
Can I ask, if I were making a cake that asked for pudding mix, can I just add the ingredients below in correct proportion?
Anne
"pudding" in the US is different than in the UK. Here, pudding is a creamy jiggly almost custard like food. Here is a recipe for homemade vanilla pudding. Usually people use/make an instant or cook to serve pudding from a box where you just add milk.
Ingredients:
1/2 c. sugar
2 tbsp. cornstarch
2 c. milk
1 egg, beaten
2 tbsp. butter
1 tsp. vanilla
Preparation:
Mix cornstarch and sugar with 6 tbs milk.
Scald remaining milk.
Add cornstarch mixture to scalded milk and cook over low heat, stirring constantly, until thickened and smooth. Continue cooking for about 2 minutes. Remove from heat.
Stir small amount of hot mixture into beaten egg; return to hot mixture; cook and stir 2 minutes more. Remove from heat; blend in butter and vanilla.
I don't think it would, the dry pudding mix calls for 2 cups of milk and people only add 1 egg extra when they put this in so the recipe would be way wetter than the mix. I could be wrong of course.
Quote by @%username% on %date%
%body%