Can't read the whole thread right now, but check out the books "White
Trash Cooking" and "The Treasury of White Trash Cooking" and search under
"cake."

More than one such recipe there - and in the case of the whiskey cake with
chocolate chips, those can easily be omitted, I would guess.


Lenona.

On Tuesday, February 17, 2015 at 3:09:11 AM UTC-6, Ophelia wrote:
>
> I am surprised that mixing cake mix and pudding together
> would allow a cake to bake propely.
>
>
Believe it or not, the cake comes out great and the dry pudding mix has no adverse effects.

On Tuesday, February 17, 2015 at 3:14:46 AM UTC-6, Julie Bove wrote:
>
> > wrote in message
>
> On Monday, February 16, 2015 at 5:56:48 PM UTC-6, Je�us wrote:
> >
> > LOL, **** off.
> >
> >
> Bite my ass, turd. If anyone wanted your stupid input into a box cake mix
> we would have pulled your chain.
>
> ---
>
> Really? That's what it takes to get input?
>
>
When BOTH of you gets stupid on us, then yes, that's the response you will get. Y o u should be used to it by now.

On Tuesday, February 17, 2015 at 8:31:32 AM UTC-6, Moe DeLoughan wrote:
>
> Ugh. I remember those. Soggy cake.
>
>
The ones I had were definitely not soggy.

On Tue, 17 Feb 2015 06:18:48 -0800, "Julie Bove"
> wrote:

>
> "Janet" > wrote in message
> ...
> > In article >, says...
> >
> >> I made an orange cake but put no actual fruit in it. I did use orange
> >> zest
> >> and orange juice in place of water. Also a little orange food coloring.
> >>
> >> But my favorite cake to make with a yellow cake mix was chocolate tweed.
> >> I
> >> used to make this from scratch but then learned that adding chocolate to
> >> a
> >> yellow cake mix yields the exact same result. You just grate three
> >> squares
> >> of good, unsweetened chocolate and add it to your mix before baking. I
> >> would use a fudge frosting on this.
> >
> > If there was any cook on rfc left, who didn't realise Julie is a
> > troll, this should convince them.
>
> Wha? Why in the world would you say that? Seriously... Consumer Reports
> reported that cake mixes were one of the few things where it paid to buy
> them. Not only is it cheaper to make a cake from a mix but the end results
> are the same.

I've never heard of the grating chocolate into batter to get "tweed"
idea, but I like it!
https://blueribbonbulletins.wordpres...te-tweed-cake/


--
A kitchen without a cook is just a room

On Tue, 17 Feb 2015 13:17:23 -0500, S Viemeister
> wrote:

> On 2/17/2015 11:55 AM, Janet wrote:
> > In article >, says...
> >> "Janet" > wrote
> >>>> I don't think people bake cakes like they used to.
> >>>
> >>> In Scotland baking cakes (and bread, and pastry etc ) is alive and well
> >>> and very popular. NO packet mixes; home made from scratch.
> >>
> >> Uh... You're telling me that you hae no mixes whatever? I truly find that
> >> hard to believe.
> >
> > Certainly I've never heard/seen any Scot with any interest in cooking
> > (or eating) cake, discussing making one from a packet mix.
> >
> You know, I've never noticed cake mixes in Scottish shops - they may
> well exist, but they certainly aren't as noticeable as the row after row
> of mixes (some of them garishly coloured) I see in US markets.

I don't know where you see that, there are very few cake mixes on the
shelves where I shop. You UK people use self-rising flour which is
basically what's in a box mix. So you add a little more stuff, so
what.

I asked DD why she bothered with a mix last weekend, because as far as
I could tell it was a package of self-rising flour with a recipe on
the box. She had to add butter, eggs, milk and god knows what else to
it. It was supposed to be a very easy cake to make with her DD on her
4th birthday and it turned into a big production. Pfffft.

--
A kitchen without a cook is just a room

On Tue, 17 Feb 2015 09:55:21 -0800 (PST), Cindy Hamilton
> wrote:

> On Tuesday, February 17, 2015 at 9:14:21 AM UTC-5, Julie Bove wrote:
> > "Janet" > wrote in message
>
> > >
> > > This weeks offering from Lynn was this delicious, healthy and very easy
> > > recipe
> > >
> > > Yoghurt and blueberry cake.
> > >
> > > http://www.theguardian.com/lifeandst...by-bakes-with-
> > > yoghurt
> > >
> > > Janet UK
> >
> > *shudder* Okay then. Nobody I know here does anything like that. They
> > just get Starbucks to go.
>
> The Seattle metropolitan area has 3.6 million people. How many of
> them do you know? I believe your sample size is a little too small
> (and biased) to make any generalizations.
>
She *did* say "nobody I know". I happen to like baking with yogurt
butter for plain yogurt all the time.

--
A kitchen without a cook is just a room

"William" > wrote in message
...
> On Mon, 16 Feb 2015 22:36:45 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"jinx the minx" > wrote in message
...
>>> Janet B > wrote:
>>>> Does anyone have a dessert recipe that uses a boxed yellow cake mix
>>>> and no nuts or chocolate? I got the cake last fall to do some recipe
>>>> and then my husband got his kidney stone. After that no nuts and no
>>>> chocolate. It can be as hokey as you please. We're both from the
>>>> mid-west and have probably seen it all before. Wasn't there a cake
>>>> mix recipe at one time that used canned fruit?
>>>> Janet US
>>>
>>> You could always make a Midwestern friendly poke cake with any flavor
>>> pudding or jello. As a kid I liked them with banana or vanilla pudding.
>>> Just make sure to use a boiled pudding and not instant.
>>
>>Please would you explain that more fully? I have never bought a boxed
>>cake
>>mix
>>but I would be willing to try it if you explain how the jello works with
>>it.
>
> Oh no Ophelia...you're going to be totally "ruined" as a "from
> scratch" baker if you keep listening to these "semi-homemade"
> bakers over in "the colonies"!

Well I am not saying I will make one, but it is something new and I am
interested in how they did it

--
http://www.helpforheroes.org.uk/shop/

On Tuesday, February 17, 2015 at 1:47:52 PM UTC-6, sf wrote:
> On Tue, 17 Feb 2015 01:11:43 -0800, "Julie Bove"
> > wrote:
>
> > I do remember those pudding in the mix cakes. What I don't remember is
> > anyone poking holes in the cake and pouring pudding in.
>
> Me either. Jello Poke Cakes got the holes.
> http://www.kraftrecipes.com/recipes/...ake-53184.aspx
>
> --
> A kitchen without a cook is just a room

Pudding Poke Cakes also got the holes:

http://www.kraftrecipes.com/recipes/...ake-51639.aspx

http://www.kraftrecipes.com/recipes/...ake-53933.aspx

http://www.kraftrecipes.com/recipes/...es-162442.aspx

http://www.kraftrecipes.com/recipes/...es-162443.aspx

On 2/17/2015 5:33 PM, Ophelia wrote:
>
>
> "William" > wrote in message
> ...
>> On Mon, 16 Feb 2015 22:36:45 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "jinx the minx" > wrote in message
>>> ...
>>>
>>>> Janet B > wrote:
>>>>> Does anyone have a dessert recipe that uses a boxed yellow cake mix
>>>>> and no nuts or chocolate? I got the cake last fall to do some recipe
>>>>> and then my husband got his kidney stone. After that no nuts and no
>>>>> chocolate. It can be as hokey as you please. We're both from the
>>>>> mid-west and have probably seen it all before. Wasn't there a cake
>>>>> mix recipe at one time that used canned fruit?
>>>>> Janet US
>>>>
>>>> You could always make a Midwestern friendly poke cake with any flavor
>>>> pudding or jello. As a kid I liked them with banana or vanilla
>>>> pudding.
>>>> Just make sure to use a boiled pudding and not instant.
>>>
>>> Please would you explain that more fully? I have never bought a
>>> boxed cake
>>> mix
>>> but I would be willing to try it if you explain how the jello works
>>> with it.
>>
>> Oh no Ophelia...you're going to be totally "ruined" as a "from
>> scratch" baker if you keep listening to these "semi-homemade"
>> bakers over in "the colonies"!
>
> Well I am not saying I will make one, but it is something new and I am
> interested in how they did it
>
I don't know about pudding cakes. Jell-O poke cakes, you baked a cake
in a triangular pan (13X9) poked holes in it and poured Jell-O over the
top. Then you refrigerated the cake and the Jell-O set. I don't know
about adding any sort of whipped topping. I was under the impression
this sort of thing was for a kids party or something similar.

Jill

On 2/17/2015 5:52 PM, jmcquown wrote:
> On 2/17/2015 5:33 PM, Ophelia wrote:
>>
>>
>> "William" > wrote in message
>> ...
>>> On Mon, 16 Feb 2015 22:36:45 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>> "jinx the minx" > wrote in message
>>>> ...
>>>>
>>>>
>>>>> Janet B > wrote:
>>>>>> Does anyone have a dessert recipe that uses a boxed yellow cake mix
>>>>>> and no nuts or chocolate? I got the cake last fall to do some recipe
>>>>>> and then my husband got his kidney stone. After that no nuts and no
>>>>>> chocolate. It can be as hokey as you please. We're both from the
>>>>>> mid-west and have probably seen it all before. Wasn't there a cake
>>>>>> mix recipe at one time that used canned fruit?
>>>>>> Janet US
>>>>>
>>>>> You could always make a Midwestern friendly poke cake with any flavor
>>>>> pudding or jello. As a kid I liked them with banana or vanilla
>>>>> pudding.
>>>>> Just make sure to use a boiled pudding and not instant.
>>>>
>>>> Please would you explain that more fully? I have never bought a
>>>> boxed cake
>>>> mix
>>>> but I would be willing to try it if you explain how the jello works
>>>> with it.
>>>
>>> Oh no Ophelia...you're going to be totally "ruined" as a "from
>>> scratch" baker if you keep listening to these "semi-homemade"
>>> bakers over in "the colonies"!
>>
>> Well I am not saying I will make one, but it is something new and I am
>> interested in how they did it
>>
> I don't know about pudding cakes. Jell-O poke cakes, you baked a cake
> in a ****triangular***** I meant RECTANGULAR! pan (13X9) poked holes in it and poured Jell-O over the
> top. Then you refrigerated the cake and let the Jell-O set. I don't know
> about adding any sort of whipped topping. I was under the impression
> this sort of thing was for a kids party or something similar.
>
> Jill

On Tue, 17 Feb 2015 14:47:24 -0800 (PST), wrote:

> On Tuesday, February 17, 2015 at 1:47:52 PM UTC-6, sf wrote:
> > On Tue, 17 Feb 2015 01:11:43 -0800, "Julie Bove"
> > > wrote:
> >
> > > I do remember those pudding in the mix cakes. What I don't remember is
> > > anyone poking holes in the cake and pouring pudding in.
> >
> > Me either. Jello Poke Cakes got the holes.
> > http://www.kraftrecipes.com/recipes/...ake-53184.aspx
> >
> > --
> > A kitchen without a cook is just a room
>
> Pudding Poke Cakes also got the holes:
>
> http://www.kraftrecipes.com/recipes/...ake-51639.aspx
>
> http://www.kraftrecipes.com/recipes/...ake-53933.aspx
>
> http://www.kraftrecipes.com/recipes/...es-162442.aspx
>
> http://www.kraftrecipes.com/recipes/...es-162443.aspx

Thanks. Never heard of pudding poke cake before. It seems like all
sorts of weird things are on the internet.

--
A kitchen without a cook is just a room

"Ophelia" > wrote:
> "William" > wrote in message
> ...
>> On Mon, 16 Feb 2015 22:36:45 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "jinx the minx" > wrote in message
>>> ...
>>>> Janet B > wrote:
>>>>> Does anyone have a dessert recipe that uses a boxed yellow cake mix
>>>>> and no nuts or chocolate? I got the cake last fall to do some recipe
>>>>> and then my husband got his kidney stone. After that no nuts and no
>>>>> chocolate. It can be as hokey as you please. We're both from the
>>>>> mid-west and have probably seen it all before. Wasn't there a cake
>>>>> mix recipe at one time that used canned fruit?
>>>>> Janet US
>>>>
>>>> You could always make a Midwestern friendly poke cake with any flavor
>>>> pudding or jello. As a kid I liked them with banana or vanilla pudding.
>>>> Just make sure to use a boiled pudding and not instant.
>>>
>>> Please would you explain that more fully? I have never bought a boxed >>cake
>>> mix
>>> but I would be willing to try it if you explain how the jello works with >>it.
>>
>> Oh no Ophelia...you're going to be totally "ruined" as a "from
>> scratch" baker if you keep listening to these "semi-homemade"
>> bakers over in "the colonies"!
>
> Well I am not saying I will make one, but it is something new and I am
> interested in how they did it


You don't need to use boxed cake/jello/pudding mixes! My mom used to make
the pudding ones with homemade cake and pudding. Google for Kraft brand
recipes to get the gist.
--
jinx the minx

sf > wrote:
> On Tue, 17 Feb 2015 14:47:24 -0800 (PST), wrote:
>
>> On Tuesday, February 17, 2015 at 1:47:52 PM UTC-6, sf wrote:
>>> On Tue, 17 Feb 2015 01:11:43 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> I do remember those pudding in the mix cakes. What I don't remember is
>>>> anyone poking holes in the cake and pouring pudding in.
>>>
>>> Me either. Jello Poke Cakes got the holes.
>>> http://www.kraftrecipes.com/recipes/...ake-53184.aspx
>>>
>>> --
>>> A kitchen without a cook is just a room
>>
>> Pudding Poke Cakes also got the holes:
>>
>> http://www.kraftrecipes.com/recipes/...ake-51639.aspx
>>
>> http://www.kraftrecipes.com/recipes/...ake-53933.aspx
>>
>> http://www.kraftrecipes.com/recipes/...es-162442.aspx
>>
>> http://www.kraftrecipes.com/recipes/...es-162443.aspx
>
> Thanks. Never heard of pudding poke cake before. It seems like all
> sorts of weird things are on the internet.


And to think it existed years before the Internet!
--
jinx the minx

On 2015-02-17 19:53, jinx the minx wrote:

>
> You don't need to use boxed cake/jello/pudding mixes! My mom used to make
> the pudding ones with homemade cake and pudding. Google for Kraft brand
> recipes to get the gist.
>
That commercial stuff isn't very good. Pudding is easy enough to make.
We have a great recipe for butterscotch pudding that my wife has
modified several times. The first one was to substitute white sugar
for brown and then topped with slivers of candied ginger and lime zest.
This past weekend she added 1/4 cup of cocoa powder and some
bittersweet bakers chocolate and then sprinkled it with orange zest.
Amazing.

jinx the minx wrote:
>
>You don't need to use boxed cake/jello/pudding mixes! My mom used to make
>the pudding ones with homemade cake and pudding. Google for Kraft brand
>recipes to get the gist.

This is my favorite cake:
http://www.cooksinfo.com/tunnel-of-fudge-cake

Dave Smith > wrote:
> On 2015-02-17 19:53, jinx the minx wrote:
>
>>
>> You don't need to use boxed cake/jello/pudding mixes! My mom used to make
>> the pudding ones with homemade cake and pudding. Google for Kraft brand
>> recipes to get the gist.
>>
> That commercial stuff isn't very good. Pudding is easy enough to make. We
> have a great recipe for butterscotch pudding that my wife has modified
> several times. The first one was to substitute white sugar for brown and
> then topped with slivers of candied ginger and lime zest. This past
> weekend she added 1/4 cup of cocoa powder and some bittersweet bakers
> chocolate and then sprinkled it with orange zest. Amazing.

That sounds wonderful. I haven't had good butterscotch pudding in ages.
--
jinx the minx

On 2015-02-18, jinx the minx > wrote:
> Dave Smith > wrote:

>> That commercial stuff isn't very good. Pudding is easy enough to make. We
>> have a great recipe for butterscotch pudding that my wife has modified
>> several times. The first one was to substitute white sugar for brown and
>> then topped with slivers of candied ginger and lime zest. This past
>> weekend she added 1/4 cup of cocoa powder and some bittersweet bakers
>> chocolate and then sprinkled it with orange zest. Amazing.

> That sounds wonderful. I haven't had good butterscotch pudding in ages.

I've always wanted to try making this:

http://www.simplyrecipes.com/recipes..._butterscotch/

See Shuna's busco pudding link at bottom.

nb

On Tuesday, February 17, 2015 at 4:55:36 PM UTC-6, jmcquown wrote:
>
> > I don't know about pudding cakes. Jell-O poke cakes, you baked a cake
> > in a ****triangular***** I meant RECTANGULAR! pan (13X9) poked holes in it and poured Jell-O over the
> > top.
> >
> > Jill
>
>
I was thinking, "wonder where in the world Jill found a triangular pan????" Hahahaaaa, thanks for the clarification.

On Tuesday, February 17, 2015 at 6:55:13 PM UTC-6, Jinx the Minx wrote:
>
> sf > wrote:
> >
> > Thanks. Never heard of pudding poke cake before. It seems like all
> > sorts of weird things are on the internet.
>
>
> And to think it existed years before the Internet!
>
> jinx the minx
>
>
Yep, looooooooooong before the internet. First one I ever had was in the early 70's.

On 2015-02-17 22:58, wrote:
> On Tuesday, February 17, 2015 at 4:55:36 PM UTC-6, jmcquown wrote:
>>
>>> I don't know about pudding cakes. Jell-O poke cakes, you baked a cake
>>> in a ****triangular***** I meant RECTANGULAR! pan (13X9) poked holes in it and poured Jell-O over the
>>> top.
>>>
>>> Jill
>>
>>
> I was thinking, "wonder where in the world Jill found a triangular pan????" Hahahaaaa, thanks for the clarification.
>

http://www.pastrychef.com/Baking-Mol...Pans_c_36.html

On Wed, 18 Feb 2015 00:54:30 +0000 (UTC), jinx the minx
> wrote:

> sf > wrote:
> > On Tue, 17 Feb 2015 14:47:24 -0800 (PST), wrote:
> >
> >> On Tuesday, February 17, 2015 at 1:47:52 PM UTC-6, sf wrote:
> >>> On Tue, 17 Feb 2015 01:11:43 -0800, "Julie Bove"
> >>> > wrote:
> >>>
> >>>> I do remember those pudding in the mix cakes. What I don't remember is
> >>>> anyone poking holes in the cake and pouring pudding in.
> >>>
> >>> Me either. Jello Poke Cakes got the holes.
> >>> http://www.kraftrecipes.com/recipes/...ake-53184.aspx
> >>>
> >>> --
> >>> A kitchen without a cook is just a room
> >>
> >> Pudding Poke Cakes also got the holes:
> >>
> >> http://www.kraftrecipes.com/recipes/...ake-51639.aspx
> >>
> >> http://www.kraftrecipes.com/recipes/...ake-53933.aspx
> >>
> >> http://www.kraftrecipes.com/recipes/...es-162442.aspx
> >>
> >> http://www.kraftrecipes.com/recipes/...es-162443.aspx
> >
> > Thanks. Never heard of pudding poke cake before. It seems like all
> > sorts of weird things are on the internet.
>
>
> And to think it existed years before the Internet!

There you GO! The internet not only tells us what is new, it is also
an archaeological dig. How true whatever we discover is... can be a
subject of great debate.

--
A kitchen without a cook is just a room

"Janet" > wrote in message
...
> In article >, says...
>>
>> "Janet" > wrote in message
>> ...
>> >
>> >>
>> >> I don't think people bake cakes like they used to.
>> >
>> > In Scotland baking cakes (and bread, and pastry etc ) is alive and well
>> > and very popular. NO packet mixes; home made from scratch.
>>
>> Uh... You're telling me that you hae no mixes whatever? I truly find
>> that
>> hard to believe.
>
> Certainly I've never heard/seen any Scot with any interest in cooking
> (or eating) cake, discussing making one from a packet mix.
>
> Janet UK

Hmmm... Very common here and have been for years.

"sf" > wrote in message
...
> On Tue, 17 Feb 2015 13:17:23 -0500, S Viemeister
> > wrote:
>
>> On 2/17/2015 11:55 AM, Janet wrote:
>> > In article >, says...
>> >> "Janet" > wrote
>> >>>> I don't think people bake cakes like they used to.
>> >>>
>> >>> In Scotland baking cakes (and bread, and pastry etc ) is alive and
>> >>> well
>> >>> and very popular. NO packet mixes; home made from scratch.
>> >>
>> >> Uh... You're telling me that you hae no mixes whatever? I truly find
>> >> that
>> >> hard to believe.
>> >
>> > Certainly I've never heard/seen any Scot with any interest in
>> > cooking
>> > (or eating) cake, discussing making one from a packet mix.
>> >
>> You know, I've never noticed cake mixes in Scottish shops - they may
>> well exist, but they certainly aren't as noticeable as the row after row
>> of mixes (some of them garishly coloured) I see in US markets.
>
> I don't know where you see that, there are very few cake mixes on the
> shelves where I shop. You UK people use self-rising flour which is
> basically what's in a box mix. So you add a little more stuff, so
> what.

There are tons where I shop. But I never buy them so never really look.
That last time I looked at them was when Angela needed something for a
science project. I wound up buying some kind of bun and canned frosting.
Nobody was going to eat what she made. So all that mattered was the shape.
>
> I asked DD why she bothered with a mix last weekend, because as far as
> I could tell it was a package of self-rising flour with a recipe on
> the box. She had to add butter, eggs, milk and god knows what else to
> it. It was supposed to be a very easy cake to make with her DD on her
> 4th birthday and it turned into a big production. Pfffft.
>
> --
> A kitchen without a cook is just a room

"Cindy Hamilton" > wrote in message
...
> On Tuesday, February 17, 2015 at 9:14:21 AM UTC-5, Julie Bove wrote:
>> "Janet" > wrote in message
>
>> >
>> > This weeks offering from Lynn was this delicious, healthy and very easy
>> > recipe
>> >
>> > Yoghurt and blueberry cake.
>> >
>> > http://www.theguardian.com/lifeandst...by-bakes-with-
>> > yoghurt
>> >
>> > Janet UK
>>
>> *shudder* Okay then. Nobody I know here does anything like that. They
>> just get Starbucks to go.
>
> The Seattle metropolitan area has 3.6 million people. How many of
> them do you know? I believe your sample size is a little too small
> (and biased) to make any generalizations.

How did I generalize? I said "nobody I know here".

"jinx the minx" > wrote in message
...

> I didn't look at the price. I wasn't interested.

K.

"sf" > wrote in message
...
> On Tue, 17 Feb 2015 06:18:48 -0800, "Julie Bove"
> > wrote:
>
>>
>> "Janet" > wrote in message
>> ...
>> > In article >, says...
>> >
>> >> I made an orange cake but put no actual fruit in it. I did use orange
>> >> zest
>> >> and orange juice in place of water. Also a little orange food
>> >> coloring.
>> >>
>> >> But my favorite cake to make with a yellow cake mix was chocolate
>> >> tweed.
>> >> I
>> >> used to make this from scratch but then learned that adding chocolate
>> >> to
>> >> a
>> >> yellow cake mix yields the exact same result. You just grate three
>> >> squares
>> >> of good, unsweetened chocolate and add it to your mix before baking.
>> >> I
>> >> would use a fudge frosting on this.
>> >
>> > If there was any cook on rfc left, who didn't realise Julie is a
>> > troll, this should convince them.
>>
>> Wha? Why in the world would you say that? Seriously... Consumer
>> Reports
>> reported that cake mixes were one of the few things where it paid to buy
>> them. Not only is it cheaper to make a cake from a mix but the end
>> results
>> are the same.
>
> I've never heard of the grating chocolate into batter to get "tweed"
> idea, but I like it!
> https://blueribbonbulletins.wordpres...te-tweed-cake/

It's quite good. I got the recipe from a very old cookbook. I had always
made it from scratch but then one day I needed a cake and was in a hurry so
decided to try the mix. Boom! Tasted just the same.

On Tue, 17 Feb 2015 22:03:11 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 17 Feb 2015 06:18:48 -0800, "Julie Bove"
> > > wrote:
> >
> >>
> >> "Janet" > wrote in message
> >> ...
> >> > In article >, says...
> >> >
> >> >> I made an orange cake but put no actual fruit in it. I did use orange
> >> >> zest
> >> >> and orange juice in place of water. Also a little orange food
> >> >> coloring.
> >> >>
> >> >> But my favorite cake to make with a yellow cake mix was chocolate
> >> >> tweed.
> >> >> I
> >> >> used to make this from scratch but then learned that adding chocolate
> >> >> to
> >> >> a
> >> >> yellow cake mix yields the exact same result. You just grate three
> >> >> squares
> >> >> of good, unsweetened chocolate and add it to your mix before baking.
> >> >> I
> >> >> would use a fudge frosting on this.
> >> >
> >> > If there was any cook on rfc left, who didn't realise Julie is a
> >> > troll, this should convince them.
> >>
> >> Wha? Why in the world would you say that? Seriously... Consumer
> >> Reports
> >> reported that cake mixes were one of the few things where it paid to buy
> >> them. Not only is it cheaper to make a cake from a mix but the end
> >> results
> >> are the same.
> >
> > I've never heard of the grating chocolate into batter to get "tweed"
> > idea, but I like it!
> > https://blueribbonbulletins.wordpres...te-tweed-cake/
>
> It's quite good. I got the recipe from a very old cookbook. I had always
> made it from scratch but then one day I needed a cake and was in a hurry so
> decided to try the mix. Boom! Tasted just the same.

Based on what my SIL said about the one she makes, I believe you.

--
A kitchen without a cook is just a room

On Monday, February 16, 2015 at 11:09:11 PM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > On 2/16/2015 12:36 PM, Ophelia wrote:
> >>
> >>
> >> "jinx the minx" > wrote in message
> >> ...
> >>
> >>> Janet B > wrote:
> >>>> Does anyone have a dessert recipe that uses a boxed yellow cake mix
> >>>> and no nuts or chocolate? I got the cake last fall to do some recipe
> >>>> and then my husband got his kidney stone. After that no nuts and no
> >>>> chocolate. It can be as hokey as you please. We're both from the
> >>>> mid-west and have probably seen it all before. Wasn't there a cake
> >>>> mix recipe at one time that used canned fruit?
> >>>> Janet US
> >>>
> >>> You could always make a Midwestern friendly poke cake with any flavor
> >>> pudding or jello. As a kid I liked them with banana or vanilla pudding.
> >>> Just make sure to use a boiled pudding and not instant.
> >>
> >> Please would you explain that more fully? I have never bought a boxed
> >> cake mix
> >> but I would be willing to try it if you explain how the jello works with
> >> it.
> >>
> >>
> >
> > Some time ago, somebody got the idea of adding a box of pudding to a box
> > of cake mix - it could have been during the 70s. Typically you added a
> > bunch of oil to the mixes too which gave you a richer, moister, cake. The
> > practice got to be so popular that some mixes will claim to have pudding
> > already in the mix.
> >
> > "Poke" cake refers to the practice of poking holes in the warm cake and
> > pouring Jello on the top. The holes make the cake accept the liquid more
> > easily and gives it some interesting striations. I have not heard of
> > pouring pudding onto a poke cake but it appears that some people do.
> >
> > My feeling on the subject is that well heck, if you're gonna poke holes in
> > a cake and pour stuff on it, you might as well make tres leches cake. This
> > is pretty much instant death to lactose intolerant folks like me but what
> > a way to go!
> >
> > http://www.foodnetwork.com/recipes/t...ke-recipe.html
>
> Thanks Mr D I am surprised that mixing cake mix and pudding together
> would allow a cake to bake propely.

It's a goofy idea alright. OTOH, you're mostly adding starch and sugar to starch and sugar. My guess is that the important part is, in reality, the third of a cup of oil that's added and the added sugar boost.

>
> --
> http://www.helpforheroes.org.uk/shop/

On Tue, 17 Feb 2015 22:31:36 -0800 (PST), dsi1 >
wrote:

> On Monday, February 16, 2015 at 11:09:11 PM UTC-10, Ophelia wrote:
> > "dsi1" > wrote in message
> > ...
> > >
> > > My feeling on the subject is that well heck, if you're gonna poke holes in
> > > a cake and pour stuff on it, you might as well make tres leches cake. This
> > > is pretty much instant death to lactose intolerant folks like me but what
> > > a way to go!
> > >
> > > http://www.foodnetwork.com/recipes/t...ke-recipe.html
> >
> > Thanks Mr D I am surprised that mixing cake mix and pudding together
> > would allow a cake to bake propely.
>
> It's a goofy idea alright. OTOH, you're mostly adding starch and sugar to starch and sugar. My guess is that the important part is, in reality, the third of a cup of oil that's added and the added sugar boost.
>

Cornstarch in the pudding has to play a role too. Don't ask me what
role, I'm not a chemist. I've never poked holes in a cake, but I know
that I combined a package of pudding with a package of cake mix at
least once back in the day and it was very good. That's why
manufacturers eventually came out with pudding cake mixes.

--
A kitchen without a cook is just a room

sf wrote:
>
> Cornstarch in the pudding has to play a role too. Don't ask me what
> role, I'm not a chemist. I've never poked holes in a cake, but I know
> that I combined a package of pudding with a package of cake mix at
> least once back in the day and it was very good. That's why
> manufacturers eventually came out with pudding cake mixes.

Don't forget though....this is the anti-carb group to beat all. No one
here should be making cakes.

Bryan, generalize much? The "average" American cook probably doesn't even make the
recipe you are criticizing. I certainly don't, and I am pretty average.

N.

On Wed, 18 Feb 2015 08:27:24 -0500, Gary > wrote:

> sf wrote:
> >
> > Cornstarch in the pudding has to play a role too. Don't ask me what
> > role, I'm not a chemist. I've never poked holes in a cake, but I know
> > that I combined a package of pudding with a package of cake mix at
> > least once back in the day and it was very good. That's why
> > manufacturers eventually came out with pudding cake mixes.
>
> Don't forget though....this is the anti-carb group to beat all. No one
> here should be making cakes.

Probably because sugar + white flour = bad for anyone even flirting
with diabetes. We carb loaded in the 70s & 80s and now we're paying
for it. Lots of people developed very bad habits. You can't bread
and fry every piece of meat that's destined for dinner without paying
for it eventually. I saw a recipe yesterday that was a perfect
example of taking something healthy and turning it into a heart attach
on a plate. No noodles, but they could have opened a deli with all
the cheese that had been slopped on it. Ugh.

--
A kitchen without a cook is just a room

On Wed, 18 Feb 2015 05:37:58 -0800 (PST), Nancy2
> wrote:

> Bryan, generalize much? The "average" American cook probably doesn't even make the
> recipe you are criticizing. I certainly don't, and I am pretty average.
>
+1


--
A kitchen without a cook is just a room

On Wednesday, February 18, 2015 at 1:00:23 AM UTC-5, Julie Bove wrote:

> >> *shudder* Okay then. Nobody I know here does anything like that. They
> >> just get Starbucks to go.
> >
> > The Seattle metropolitan area has 3.6 million people. How many of
> > them do you know? I believe your sample size is a little too small
> > (and biased) to make any generalizations.
>
> How did I generalize? I said "nobody I know here".

Here's an analogy:

Me: Chinese people tend to like rice

You: Not the one that I know

There are so many people doing so many different things, that to say
"nobody I know here" is not worth wasting the electrons to make
the post.

Cindy Hamilton

On Tue, 17 Feb 2015 13:36:20 -0800, sf > wrote:

>On Tue, 17 Feb 2015 13:17:23 -0500, S Viemeister
> wrote:
>
>> On 2/17/2015 11:55 AM, Janet wrote:
>> > In article >, says...
>> >> "Janet" > wrote
>> >>>> I don't think people bake cakes like they used to.
>> >>>
>> >>> In Scotland baking cakes (and bread, and pastry etc ) is alive and well
>> >>> and very popular. NO packet mixes; home made from scratch.
>> >>
>> >> Uh... You're telling me that you hae no mixes whatever? I truly find that
>> >> hard to believe.
>> >
>> > Certainly I've never heard/seen any Scot with any interest in cooking
>> > (or eating) cake, discussing making one from a packet mix.
>> >
>> You know, I've never noticed cake mixes in Scottish shops - they may
>> well exist, but they certainly aren't as noticeable as the row after row
>> of mixes (some of them garishly coloured) I see in US markets.
>
>I don't know where you see that, there are very few cake mixes on the
>shelves where I shop. You UK people use self-rising flour which is
>basically what's in a box mix. So you add a little more stuff, so
>what.

They are probably not using SR flour as it causes uneven rise in
cakes, typically a taller middle than outsides.

People that are serious cake cooks use plain flour and baking powder
or bicarb and cream of tartar.

JB


<snip>

"itsjoannotjoann" wrote:

>On Tuesday, February 17, 2015 at 4:55:36 PM UTC-6, jmcquown wrote:
>>
>> > I don't know about pudding cakes. Jell-O poke cakes, you baked a cake
>> > in a ****triangular***** I meant RECTANGULAR! pan (13X9) poked holes in it and poured Jell-O over the
>> > top.
>> >
>> > Jill
>>
>>
>I was thinking, "wonder where in the world Jill found a triangular pan????" Hahahaaaa, thanks for the clarification.

Triangular cake pans are readily available:
http://www.amazon.com/s/ref=nb_sb_no...e%20cake%20pan

On Monday, February 16, 2015 at 11:13:50 PM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On 2/16/2015 2:48 PM, wrote:
> >> On Monday, February 16, 2015 at 6:36:43 PM UTC-6, dsi1 wrote:
> >>>
> >>> "Poke" cake refers to the practice of poking holes in the warm cake and
> >>> pouring Jello on the top. The holes make the cake accept the liquid more
> >>> easily and gives it some interesting striations. I have not heard of
> >>> pouring pudding onto a poke cake but it appears that some people do.
> >>>
> >> Yes, the cake is rather interesting looking when cut into.
> >>>
> >>> My feeling on the subject is that well heck, if you're gonna poke holes
> >>> in a cake and pour stuff on it, you might as well make tres leches cake.
> >>> This is pretty much instant death to lactose intolerant folks like me
> >>> but what a way to go!
> >>>
> >>> http://www.foodnetwork.com/recipes/t...e-recipe..html
> >>>
> >>>
> >> I've not eaten one of those but would like to try it. It is my
> >> understanding the milk takes about 24 hours to completely soak into the
> >> cake. Looks like another cake that will splatter when dropped. :-))
> >>
> >
> > I think you're right about this. A tres leches cake is better when made
> > with a sponge rather than a box mix. The sponge cake has a firmer
> > structure which will hold up better to the milks.
>
> Did you see the episode of America's Test Kitchen where they made it? Gee,
> all the hoops they had to go through. And it's the sort of thing I would
> have made when I was younger had I heard of it then. I used to love making
> complicated things. Not sure anyone in my family would have liked it
> though. We're not big dairy lovers.

I have not seen that episode. The concept is not a difficult one though. You make a sponge cake with a good amount of eggs, poke holes in it, put a sweet mix of canned milk and cream on it and let it soak to the bottom. Frost with a whipped cream based frosting. The idea is kind of goofy in this country but a Mexican or South American wouldn't find it goofy at all.

On Wednesday, February 18, 2015 at 3:04:36 AM UTC-10, sf wrote:
> On Tue, 17 Feb 2015 22:31:36 -0800 (PST), dsi1 <>
> wrote:
>
> > On Monday, February 16, 2015 at 11:09:11 PM UTC-10, Ophelia wrote:
> > > "dsi1" > wrote in message
> > > ...
> > > >
> > > > My feeling on the subject is that well heck, if you're gonna poke holes in
> > > > a cake and pour stuff on it, you might as well make tres leches cake. This
> > > > is pretty much instant death to lactose intolerant folks like me but what
> > > > a way to go!
> > > >
> > > > http://www.foodnetwork.com/recipes/t...ke-recipe.html
> > >
> > > Thanks Mr D I am surprised that mixing cake mix and pudding together
> > > would allow a cake to bake propely.
> >
> > It's a goofy idea alright. OTOH, you're mostly adding starch and sugar to starch and sugar. My guess is that the important part is, in reality, the third of a cup of oil that's added and the added sugar boost.
> >
>
> Cornstarch in the pudding has to play a role too. Don't ask me what
> role, I'm not a chemist. I've never poked holes in a cake, but I know
> that I combined a package of pudding with a package of cake mix at
> least once back in the day and it was very good. That's why
> manufacturers eventually came out with pudding cake mixes.
>
> --
> A kitchen without a cook is just a room

I'm not a chemist either but any cake can be improved with the addition of more sugar and oil! :-)

"jinx the minx" > wrote in message
...
> "Ophelia" > wrote:
>> "William" > wrote in message
>> ...
>>> On Mon, 16 Feb 2015 22:36:45 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>> "jinx the minx" > wrote in message
>>>> ...
>>>>> Janet B > wrote:
>>>>>> Does anyone have a dessert recipe that uses a boxed yellow cake mix
>>>>>> and no nuts or chocolate? I got the cake last fall to do some recipe
>>>>>> and then my husband got his kidney stone. After that no nuts and no
>>>>>> chocolate. It can be as hokey as you please. We're both from the
>>>>>> mid-west and have probably seen it all before. Wasn't there a cake
>>>>>> mix recipe at one time that used canned fruit?
>>>>>> Janet US
>>>>>
>>>>> You could always make a Midwestern friendly poke cake with any flavor
>>>>> pudding or jello. As a kid I liked them with banana or vanilla
>>>>> pudding.
>>>>> Just make sure to use a boiled pudding and not instant.
>>>>
>>>> Please would you explain that more fully? I have never bought a boxed
>>>> >>cake
>>>> mix
>>>> but I would be willing to try it if you explain how the jello works
>>>> with >>it.
>>>
>>> Oh no Ophelia...you're going to be totally "ruined" as a "from
>>> scratch" baker if you keep listening to these "semi-homemade"
>>> bakers over in "the colonies"!
>>
>> Well I am not saying I will make one, but it is something new and I am
>> interested in how they did it
>
>
> You don't need to use boxed cake/jello/pudding mixes! My mom used to make
> the pudding ones with homemade cake and pudding. Google for Kraft brand
> recipes to get the gist.

Will do, thanks.

--
http://www.helpforheroes.org.uk/shop/