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Topic: Cake mix info...might be old news  (Read 676 times)

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Cake mix info...might be old news
« on: November 08, 2010, 04:05:01 PM »
I just wanted to share this tidbit...

My friend has started a pudding club, and one of the girls brought along a Whiskey Cake that she got from the Savannah Cookbook. It was delish, she went on and on about the secret ingredient and I had a guess...I said, pudding mix...her Dad is American and she lived in NYC for years..

Anyway, she made the cake with Yellow Cake mix, and put an envelope of Angel Delight in to substitute for pudding mix. I didn't know you could do that.

Just wanted to share...you all might already know this...
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Re: Cake mix info...might be old news
« Reply #1 on: November 08, 2010, 04:06:59 PM »
I used to put vanilla pudding mix into my cookie dough, it made them stay moist for a while. I haven't seen pudding mix here, so thanks for the tip!

(I've also heard, for cookies, that molasses can help them stay moist. Haven't tried it, though.)
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Moved to London February 5, 2010

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Re: Cake mix info...might be old news
« Reply #2 on: November 08, 2010, 04:14:26 PM »
I think I used a package of Bird's custard mix once. That worked really nicely.
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