Easy-to-Make, Dark Chocolate Cake that's Thick as Chopped Stake Yet Moist as a Lake

[drshi]

[NOTE: Anyone still baking from scratch must be doing so because they enjoy it, since modern mixes produce results that are at least as good as, if not better than, the do-it-yourself kind; and they are very inexpensive.]

1 box Duncan Hines Dark Chocolate Fudge cake mix
1 container creamy dark chocolate frosting

(For some reason, almost every time I go to make this, the names of these products have changed. Right now, the Duncan Hines mix above is perfectly named; but if Betty C or the Doughboy returns to a chocolate frosting with indications of Dark and Supermoist on the box, you may also buy that.)

3 large eggs (per mix instructions)
1-1/3 cups water (per mix instructions)
8 oz (1 stick) melted butter instead of the mix's 1/3 cup vegetable oil
1 (3.9 ounce) package Jello Chocolate Fudge Instant Pudding and Pie Filling mix.

[If your waistline is an issue, you shouldn't even be reading this.]



Combine all of the above except the pudding mix.
Mix or whisk slowly until lumps are gone.

ADD ½ cup of the frosting and
ADD the pudding powder, mixing them both in well. (You heard me)

IMPORTANT: Since instant pudding sets up in just a few minutes, adding it earlier will result in an extremely thick batter that's hard to mix, turn out, and clean up after.

Pour into a 9x13 greased and floured metal pan or a Pam-sprayed, lightly-floured Pyrex pan and bake immediately in a preheated 350 degree oven for 35 minutes or until a toothpick blah blah blah .... If the edges are crisp dip them in milk, give them to the kids, or both. (Chocolate is poison to dogs.)

Leave in Pyrex pan, or cool 10 minutes in metal pan, then turn out on a wire rack. Cool completely before topping with a thin layer of the remaining frosting (less is more).

Make sure all your affairs are in order and prepare to meet your Maker.

[K. Slink]

Aw geez, and here I spent all that time and money on pastry and baking school.....

[drshi]

Well, look at the bright side. You probably can make other things, as well, and perhaps even make some dough doing it.

[K. Slink]

hee, hee, hee......................

[brigid]

I make scratch cakes all the time, and I really LOVE boxed cakes mixes when I am tired or in a rush, but I CAN tell the difference in flavor.

[K. Slink]

While browsing through the local discount store I came across a boxed carrot cake mix that was reasonably priced, and a can of cream cheese frosting which was pricier than the cake. This thread got me thinking so I whipped it up this afternoon and it's currently cooling. Turns out the frosting doesn't have cream cheese listed as an ingredient, although the label warns that it "may contain milk ingredients" , so we shall see what kind of taste treat is in store for us tonight.....

[drshi]

Hi Brigid,

As both you and K. Slink have appropriately pointed out, making things the old fashioned way does, of course, result in better quality; but only if one is good at it. However, as I pointed out in my irony-sprinkled post, most of us are more like Linguini the garbage boy, than Remy the brilliant little rodent under his toque; thus, in from-scratch baking there is a far greater chance of the end product coming out with less quality than hoped for.

Since both of you are obviously more akin to that rat chef (metaphorically, of course), what Slink has stated tounge-in-cheekedly and you quite pointedly, is that there are talents and palates that reach beyond those of the masses; but, meanwhile, the quality of packaged batter has improved so much that their result is quite acceptable for talented bakers in a pinch, and quite yummy for the rest of us.

Thanks for your pithy input; and Merry Christmas to you both!

[K. Slink]

Right back at ya drshi!!!

The results are in, and if it weren't for the "cream cheese" frosting I'd never be able to tell what kind of cake I'm eating-- not too surprising when the box front claims to contain "carrot flavored bits"...roomie will probably be happy enough with it, though.....

[drshi]

While browsing through the local discount store I came across a boxed carrot cake mix that was reasonably priced, and a can of cream cheese frosting which was pricier than the cake. This thread got me thinking so I whipped it up this afternoon and it's currently cooling. Turns out the frosting doesn't have cream cheese listed as an ingredient, although the label warns that it "may contain milk ingredients" , so we shall see what kind of taste treat is in store for us tonight.....

What a hoot! You certainly ain't a baked-goods snob, to experiment with that frosting: "Cream Cheese Frosting ... CAUTION: May contain milk ingredients." If you're still alive tomorrow, be sure to let me know.

[K. Slink]

It's still sitting on my plate, which is exactly where it will remain until it hits the trash. YUCK!!!

I was just being lazy and wanted a quick little treat. Silly, silly me.....

If you've used lots of boxed products, maybe you can make a suggestion about a packaged brownie mix that I have to make at work tomorrow. Can dry pudding or mousse mix be successfully incorporated into it to improve the flavor? How about the texture?

The only time I ever tasted one I thought it was awful, and KB suggested adding pudding mix. Ever try it?