- 1). Grease your cake pan with crisco and then coat in flour.
- 2). Follow the instructions on the cake batter box.
- 3). Add the pudding powder to the cake mix being sure to stir it in really well.
- 4). Pour your batter into the prepared cake pan and the while holding the cake pan with both hands tap the bottom of the pan against the counter top firmly a few times. This will remove any air pockets in your batter.
- 5). Place in pre heated over on middle rack. Follow the cooking time found on the cake mix box. Because your cake is going to be more moist then usual it will take a few minutes longer to bake.
- 6). Once the original bake time is done check the cake by sticking either a toothpick or a butter knife straight down into the center of the cake and pull it back out. If the knife/toothpick comes out clean then your cake is done. If it comes out a bit goopy then you need to add a few more minutes to your timer. Continue checking your cake every 5 or so minutes until the cake is done.
- 7). Remove the cake from the oven, lightly cover with a clean kitchen towel and allow to cool for a couple hours. Once cake is fully cooled it can be removed from the pan to decorate.
- 8). Use a butter knife to separate the cake from the pan by gently sliding the knife in between the cake and the pan and sliding the knife along the edge of the pan. Be sure to hold the knife completely vertical so that you do not cut into the cake.
- 9). Next, flip the cake onto the plate or cookie sheet that you want the cake to be stored on. Gently tap the bottom of the pan and you should hear the cake fall out. If not don't be afraid to give the cake a few hard taps on the bottom or flipping it back over to run the knife along the edge again.
- 10
If you plan on decorating your cake it is best to place it in the fridge to get cold for at least an hour before putting icing on it. This will keep the cake from crumbling as you ice it.
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