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Recipe for Pudding Cake

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Old 06-22-2011, 07:14 PM   #46
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So I tried two different things just now:

1) Wildberry Yogurt Drink (added a touch of baking powder since it was a drink)
2) Blueberry Pudding mixed with Vanilla Pudding (I am not huge on big blueberry flavor but do like blueberry muffins, so I figured that the mix might tone down the flavor)

So, the bad:

1) All of them came out a bit eggy. Did I not cook them enough? I did like 25 min?
2) The drink ones did not inflate nearly as much as the pudding ones.

The good:
I separated them out so I could have 2 of each flavor and be only having 1 serving so I tried them both. They both (imo) taste excellent, and were VERY filling. I didn't feel hungry after at all.

I will update on how they hold up for reheating tomorrow, and Friday!

Thanks so much for this recipe!!!
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Old 06-22-2011, 10:03 PM   #47
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Can't wait to try these tomorrow! Would right now but it is too late......something to look forward to trying! So glad it was a separate post....Thanks so much!
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Old 06-22-2011, 11:03 PM   #48
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I used a vanilla pudding tonight and I added a scoop of instant coffee to the 2 oz of water and a dash of cinnamon and it is amazing!!!
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Old 06-23-2011, 01:11 AM   #49
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I used the vanilla tonight!!! I added a sprinkle of cinnamon and maybe 1/2 pack of splenda. Yummy! However, next time I might add a little more vanilla. But the coffee and cinnamon thing sounds amazing too, Jordanna!
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Old 06-23-2011, 02:47 AM   #50
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Oh my. I am making some little cakes tomorrow. This sounds so good!
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Old 06-23-2011, 07:45 AM   #51
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I made these last night!

I have a liter of mexican vanilla that my mom bought me in Mexico (in a former life I was a cake artist) and adding that to the pudding really boosted the flavor. However, next time i make them I intend to cut back on the egg. It's just too much egg for such a little amount of food.

I also don't have a blender, so I mixed everything in my mixer and it came out just fine.

I was a little sad when they deflated, though!! They were so cute and now they look so wrinkly!

For people who asked if they keep--I forgot to cover mine last night (I made them for today) and I was expecting them to be rock hard and gross this morning, but they were perfect still!! I would recommend covering them lightly until you're ready to eat them. Sealing them in a container or a ziploc seems to convince them to seep a bit (in other words, get soggy).
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Old 06-23-2011, 12:04 PM   #52
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Drkari how much egg are u planning on using? Will u be adding something else to it to make up for it? Ie: more liquid? I wa thinking the same thing about the egg...
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Old 06-23-2011, 01:14 PM   #53
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I was thinking of possibly trying some substitutes via http://www.ehow.com/how_8032004_add-...ake-moist.html. Stay moist but lose some of the eggy-ness. Not sure how any of those would work, and will probably be a while before I try since I still have 2 servings from the last experimentation.
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Old 06-23-2011, 06:26 PM   #54
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The vanilla cakes I made last night tasted pretty good (will try a little more vanilla next time), however I had to cook them WAY longer. Mine baked for about 25 minutes and were still wet inside. I nuked them for 20 seconds before eating. It might be my high elevation. But it was a good starting point, and I can experiment more this weekend.
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Old 06-23-2011, 08:08 PM   #55
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Is this allowed on Phase 1?
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Old 06-23-2011, 08:28 PM   #56
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I made these with milk chocolate pudding tonight. I put a little WF carmel dip on top of one of them. Mmmm! They were very good! Has anyone tried using a little baking powder or soda? It would be nice if they were a little more cakey.

I feel like I just ate a restricted, but its not! Tomorrow I am going to make the vanilla or the strawberry.
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Old 06-23-2011, 08:29 PM   #57
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Quote:
Originally Posted by skp View Post
Is this allowed on Phase 1?
yes
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Old 06-23-2011, 09:20 PM   #58
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Lots of great ideas for building on the basic recipe! I would love to know if adding a little bit more baking powder or baking soda would help make these more like cake. I am not much of a cook/baker and need to follow recipes exactly, so if anyone has a chance to experiment, keep us posted!

I tried to make vanilla/lemon poppy last night and it was ok. I added a teaspoon of lemon juice but did not compensate in lessening the water (example of needing recipes...) so they we very mushy inside. Of course I still ate them because they weren't that bad. I think adding poppy seeds to just the lemon would be a better result.

I am loving the idea of making the vanilla into a "coffee cake". I don't have instant coffee, so I will pick some up this weekend.
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Old 06-23-2011, 10:30 PM   #59
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Oh my gosh vanilla coffee cake! I love the geniuses in this forum! Yum....
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Old 06-24-2011, 07:25 AM   #60
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I made the banana muffins with baking powder yesterday morning for breakfast. It was my very first time trying this "cake" recipe so I really can't compare to making them without the baking powder. They came out looking like "cream puffs" (as someone else mentioned earlier), and were dense in the middle. I think next time I will try them using less batter in each cup and maybe cooking them longer (I think I only cooked them around 16 min). They were yummy tho and a nice change!!

I eyeballed how much powder to put in, just like when I make the cereal pancakes. I also added cinnamon too!
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