Will this work? I am making the Banana Split cake mentioned above, and

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dawnnys

Well-known member
I don't have cocoa powder, so I was thinking of adding some instant pudding mix to the cake batter. But how much? I'm making a standard 9 x 13 cake baked into 3 round pans. I know they have cake mixes with "pudding in the mix" but I'm not sure of the proportions. I want it to be dark - but not too dark - and don't want to flub up the rising of the cake. Or maybe I should use melted chocolate chips? Not sure how those would work in cake batter.

Same thing with strawberry Jell-O. I'd like to add some of that mix to the batter for the pink part.

Thanks for any help you can give me.

http://eat.at/swap/forum1/129226_DawnNYS_Have_a_look_at_this_Banana_Split_Cake__How_about_a_Banana_Bavarian_Cr

 
Hi Dawn - I made this cake many years ago, at the request of my BIL

I think you could use the pudding, but it won't be as chocolatey as cocoa. Since ordinarily the "Cake Doctor" cakes call for one package pudding to a package of cake mix, which makes 2 layers, I would use half the pudding mix for the chocolate layer in this cake.

Same with the Jello.

Your cakes will have differing textures because of the add-ins.

 
I have a cake I add jello too, and it comes out great - 1 sm. pkg for 2-layer cake

Lisa's right - it won't be as chocolatey as with cocoa powder but you could grind or chop up some chocolate chips and add it along with the pudding mix.

 
If I melt the chips, would they bake okay as melted chocolate. I am so

bake-impaired!!! (I would think they would.)

 
It's adding another liquid factor though, so *maybe* decrease your liquid a couple tbls, I guess?

 
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