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mbcakes --- I think your hyping me up(or my recipes)! :blush:

First of all, there are great scratch recipes out there that don't use pudding mix. I choose to use it as an addition to cake batters that have a tendency to taste very plain and blah(like hi-ratio cakes, muffin batters, etc.). A friend of mine in R & D told me that the starch in the pudding mix reacts and traps all the moisture in the cake batter, thereby producing a moister product.

The general rule I've been using is about 10-15% vanilla pudding dry mix to the weight of flour. It's kinda trial and error. I sift the vanilla dry pudding mix(I use jello) in with the flour and leaveners. Works great with muffin batters and butter cakes too.
 

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No isaac, don't remove any % of flour. What I meant is if your recipe calls for 20 oz. of flour, add 2 oz. of dry pudding mix. Calculate 10% of total weight of flour, that is the amount of pudding mix called for.
 
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