Very quick question re: pudding cakes
Hi all,
when I take my cakes out of the oven to cool, they sink like rocks in the middle. even using the bakingsoda. does this happen to everyone else, or am I doing something wrong? :?: I use the recipe posted: 2oz water, 1 tsp vanilla, 1 egg white, pudding packet, usually some cinnamon and either splenda or xylitol. |
Mine do the exact! i like to call them more like pudding cookies...
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Thats what mine did the first time, the second time i cooked them longer and they didn't sink |
How much longer, wuv2? Thanks!! I"m going to try again tonight. They are alot to look forward to even sunk in!!
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Every single time.
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Mine always sinks as well.
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so what is it that keeps a regular cake from sinking? the fat: or I guess the flour is supporting. Oh well. They still are a fantastic treat. I am going to get the peppermint extract and try and make the chocolate peppermint one, too. That sure sounds great.
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Sounds like a good idea, i tried your idea with the baking powder and I also liked it better. Then I tried splitting soda and powder, that was good too. It's great sharing ideas. Thanks.
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Those pudding cakes seem delicious but as i'm new at this, i was just wondering how come we can use egg whites and a IP packet at the same time, aren't they both supposed to be 1 meal each?
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How much baking powder do you use?
And does anyone have ideas for flavoring that might go well with the butterscotch pudding? I have a few butterscotch packets. |
I have used almond flavoring with butterscotch..rum is good with the dark chocolate..do not know how it would taste with butterscotch.
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