Has anyone tried it? Just a heads up to let you know that it was VERY lumpy when I mixed it in my usual cake recipe. I had to run my mixer on the highest setting (I thought it would jump off the counter) in order to get most of the lumps out and mix in properly. And I'm still not convinced that it's thoroughly mixed up. (still kinda looked lumpy). The cake's in the oven. Stay tuned...I'll let you know. Me thinks next time I'll go back to spending the extra .30 for the Jell-O brand.

I've used it and had no problems with it.

I sift ALL of my dry ingredients before adding the liquids. I mix the dry ingredients together with a fork or a whisk and then add the wet. No lumps, ever.

You're not acutally making the pudding and then adding it to the cake batter, are you???

Rae

Maybe it was just a fluke with the batch you got? I use the GV brand pudding all the time - Vanilla and French Vanilla mostly. I just used some in a cake batter and to make whipped frosting last night. (I also use it to make regular pudding treats of course!)

I use GV brand too and never had problems. Like Blake I sift it in with my dry ingredients before I add the wet. The chocolate GV pudding also makes an excellent base for cream pie.

For the most part I buy the GV version if it's available. Wal-mart has really stepped up the overall quality of their house label in the past year, not just re-packaged their old stuff.

I use this brand of pudding all the time and I've never had an issue with it

If I don't sift, then I'll just whip the cake mix and pudding mix together dry prior to mixing the wet goodies in. The chocolate seems more lumpy (cake mixes too) than the vanilla, but pre-mixing does a great job