JANE's StoryI cater alot...mostly for fundraisers, pigroasts and parties. I have come up with a great way to make ANY cake moist. This is foolproof! Promise! Cake can be a boring dessert and I needed to find a way to turn it up a notch to serve to the public.
cake mix, any flavor, including carrot cake and red velvet cake
3 oz. package instant pudding dry
also you will need the eggs, oil and water mentioned on your cake mix box
1In large bowl, mix dry cake mix and dry pudding mix. Stir thoroughly. In another bowl, add wet ingredients of cake mix together with the buttermilk. Beat together with handmixer. Add to dry ingredients. Beat together 2 minutes. Bake in greased pan according to package directions of cake mix.
2NOTE:Because the buttermilk is added moisture, it will require a couple minutes more to bake than the package directions call for...up to 5 minutes more to absorb the moisture. Just take a toothpick and poke in center of cake to test doneness. Wait till you taste it!
3NOTE: Try matching pudding flavor with the cake. Like Butterscotch with spice cake. Chocolate with chocolate cake, Lemon pudding with lemon cake, etc. The best marriage is the carrot cake mix with that pumpkin pudding you can get only around Thanksgiving. Stock up on it then! Also, for the Red Velvet cake mix the white chocolate pudding is great. How about a cherry cake mix with the pistachio pudding?!? Hmmm...I might make THAT tonight! WARNING: THis works with brownie mixes, too. But, if you do this to an already tempting dessert, be prepared to just eat the whole pan yourself. They are the best ever brownies, bar none.
4This cake is so moist that it's not necessary to frost it all the time. Try putting walnuts or pecans and raisins in the spice or carrot cake. If you do want to use icing a cream cheese icing is really nice with this recipe.
Cindy Mudd cmudd - Feb 27, 2010
Back in the dark ages, I found a basic way to make a regular cake way too rich: 1 box regular moist mix-as in super moist dark chocolate cake mix.
8 oz sour cream
1 small box instant pudding-this one dark choc.
1 cup coffee liquor
one 12 oz of candy bits-this one choc chips
no iceing for this- unless you want to drizzle choc syrup. If i use this
for a lemon cake, I drizzle lemon
marmalade or orange maralade.
Bake at 350 for one hour-I use a tube pan. It may still shake and have
a pudding-like center. Depends what you like.
JANE LOUISE lovinspoonful - Feb 28, 2010
Now Cindy, let me ask you this, do I eat it with a fork or slurp it with a spoon? HAHA It all sounds so good and I don't see how it all stays together but it's worth a try. I think I'd try it on a chocolate cake. That way if it did stay kinda soft in the middle it would be like a pudding cake I'd think. Thanks and nice to meet you.
charlene burnett biggranny - Mar 3, 2010
tried this cake in the lemon, my family only left me one slice. it was great. they are all ready asking me when i am going to make it again. thank you for the recipe.
JANE LOUISE lovinspoonful - Mar 4, 2010
Oh, I am so glad they liked it!
Lana St Clair misslana - Mar 4, 2010
I have made 2 of these cakes so far. First one with chocolate and chocolate pudding. It was the best cake I have ever eaten. I used cream cheese icing. The second one I used yellow cake, vanilla pudding and cool whip icing. I haven't been adventurous yet but as soon as I go to the gracery I'm going to get crazy with it. lol Everyone loves this cake.