milford
Cook
I just made a Pistachio Cake over the weekend. Recipe called for 1 cup of oil. (I Googled, a lot of them do.) Boxed cake mix( Duncan Hines), 3 eggs, 1 cup milk, and a box of instant pudding.
My desire is to bake a flat 9 x 13 cake. Following advice from Googling, I baked this at 325 deg. for 23 + 11 minutes. Came out done. Not even pulling away from the wall.
And of course, I got a pregnant cake. I waited 10 minutes to "poke" it with pistachio pudding. During that time, the cake deflated flat and pulled away from the cake pan (severely). I also noticed the cake was very soft and greasy.
After poking, I cooled it some more then a Cool Whip/Pistachio Pudding frosting. This thing went in, less than a day. It tasted excellent.
Now...Was the 1 cup of oil due to the pudding mix?
Could I have used half oil, half apple sauce?
Did I bake this right?
Any other suggestions on getting a flat 9 x 13 cake?
Any comments?
I'm experimenting trying to get a flat cake now, because I have a big project later on, I hope to do, once all the little things are perfected.
My desire is to bake a flat 9 x 13 cake. Following advice from Googling, I baked this at 325 deg. for 23 + 11 minutes. Came out done. Not even pulling away from the wall.
And of course, I got a pregnant cake. I waited 10 minutes to "poke" it with pistachio pudding. During that time, the cake deflated flat and pulled away from the cake pan (severely). I also noticed the cake was very soft and greasy.
After poking, I cooled it some more then a Cool Whip/Pistachio Pudding frosting. This thing went in, less than a day. It tasted excellent.
Now...Was the 1 cup of oil due to the pudding mix?
Could I have used half oil, half apple sauce?
Did I bake this right?
Any other suggestions on getting a flat 9 x 13 cake?
Any comments?
I'm experimenting trying to get a flat cake now, because I have a big project later on, I hope to do, once all the little things are perfected.