Adding PUDDING or APPLESAUCE or MILK to a cake mix to make it

Question: I ALWAYS make my childrens b-day cakes, but I always just make them as instructed on the box... no tweaking. Well this time I want a REALLY MOIST cake like when you get them from the bakery. I am making 2 cakes for my son's birthday... One is a Betty Crocker Super Moist German Chocolate & the other is a Duncan Hines Moist Deluxe Devils Food Cake... they both call for 1 1/3 cups water, 1/2 cup vegetable oil & 3 large eggs. I have read that adding 1 box of Jello instant pudding to the mix will make it moist & that substituting applesauce for the oil will make it more moist & also subing milk for the water called for will help make it moist.... which is better or can you do a combo of 2 moisture methods or possibly all 3 tweaks, add the pudding & sub the applesauce rather than oil & sub the milk for water? Also when adding chocolate chips to the cake how many (half cup -- full cup???) should I add & should I toss/dust them in flour first? I know I have a lot of ??? Thanks in advance!!!


Answers: I ALWAYS make my childrens b-day cakes, but I always just make them as instructed on the box... no tweaking. Well this time I want a REALLY MOIST cake like when you get them from the bakery. I am making 2 cakes for my son's birthday... One is a Betty Crocker Super Moist German Chocolate & the other is a Duncan Hines Moist Deluxe Devils Food Cake... they both call for 1 1/3 cups water, 1/2 cup vegetable oil & 3 large eggs. I have read that adding 1 box of Jello instant pudding to the mix will make it moist & that substituting applesauce for the oil will make it more moist & also subing milk for the water called for will help make it moist.... which is better or can you do a combo of 2 moisture methods or possibly all 3 tweaks, add the pudding & sub the applesauce rather than oil & sub the milk for water? Also when adding chocolate chips to the cake how many (half cup -- full cup???) should I add & should I toss/dust them in flour first? I know I have a lot of ??? Thanks in advance!!!

When you add the chocolate pudding mix make certain you blend it in well with your dry ingredients before adding the eggs,milk,and oil and applesauce mixture. The best oil to use is sunflower oil 1/4 of a cup with 1/4 cup of lite naturally sweetened applesauce. Instead of 3 large eggs use 4 medium. Use 1 1/4 cups low fat or 2% milk. Blend until the mixture just has no lumps plus about 30 secs more. Grease your baking pan with just a few drops of cooking oil spreading it with your fingers over the entire surface. Use just enough flour to where the surface looks kind of "foggy". Pour the cake mix into the pan(cake mix box will tell you proper type of pan or pans to use) and bake in preheated 375 degree oven 30 to 35 minutes or until surface springs back if you press it gently with your fingertip. If you want an even moister, richer GC cake use semi-sweet dark chocolate chips (about 1/2 cup). Happy Birthday to your son! Enjoy!

to all my box cakes mixes i add a small instant pudding... vanilla to white or yellow cake mix
chocolate to any kind of chocolate cake mix... and mix the cake mix like the box says... this makes a great moist cake... when making a layer i will put instant pudding all mixed up inbetween the layers... as for the pan.. I spray with a spray oil and dust with flour... I also refridgerate the cake after frosted... haven't used the other stuff you asked about..

I have two questions to ask. After reading the questions on this page for several months now, I want to know why you people don't make your own recipes instead of using bought mixes for everything.No wonder you have a problem with obesity in the USA. Secondly, is applesauce your no. 1 remedy for everything?, because it's been recommended for all sorts of things.Finally, the few times I was forced by circumstances to bake a cake from a bought mix, I added extra butter to make it moist. I guess a good oil such as Canola could be used, i've never heard of adding pudding mix to cake recipes, & i've been cooking for 54 years.

Don't try to substitute all the oil with applesauce. Use half applesauce and half oil. For any recipe with chocolate, since it is so strong flavored, I use extra virgin olive oil. Very healthy!!
The Jello pudding does make it moister.
Don't try to make too many substitutions since each ingredient serves a purpose and you can end up with a soupy mess.
If you are using a mix, add the chocolate chips last, no need to dust with flour. They (unlike nuts) will blend into the batter nicely.

Substitute Chocolate milk for the water, and mayo for the oil. They do it on Foodnetwork all the time! As for the chips how many do you want..? Use a cup if you want alot! Don't dust the chips but rather the pan after you oil it, take a bit of the cake mix and dust the pan!





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