Changes need to be made when adding pudding.
I only use Duncan Hines cake mixes. Here is the "formula" for the proper quantities.
Dark Chocolate - 1/2 c. oil, 1 1/4 c. water, 4 Jumbo eggs, 1 small box instant dark chocolate fudge pudding
White (won't look white, so call it vanilla) 1/4 c. oil, 1 c. water, 3 Jumbo eggs (yolks must be added, too), 1 small box instant vanilla pudding, 1 t. vanilla
Other flavors (not ones with butter in the mix), 1/3 c. oil, 1 c. water, 4 Jumbo eggs, 1 small box instant pudding (either of the same flavor or vanilla)
Make sure you mix the ingredients for 2 minutes at medium speed.
yes ready made pudding mixes contain gluten
It varies per recipe, and for what you are substituting it in for. Usually, it is 1 can or 8 ounces or so, for the average recipe.
presuming your recipe if for 12 (as most are) you will need 17 mixes. This will make 204 so some for the chef left over ;)
NO WAY! you might want to trash them...unless you already served them...
The appearance of a colored solution indicates a chemical reaction has occurred.
Sorry but it is impossible to predict anything abaout mixes.
Anything; ENO contain sodium bicarbonate.
A good way to do it is to take a bowl and spoon in white chocolate pudding on one half and regular chocolate pudding on the other half. Then, using a spoon or toothpick or fork or butterknife, carefully create a swil, mixing the two.
It mixes with the liquid this is a reverible change
Paula Deen has a very good corn casserole recipe, and the food network recipe is highly rated as well. Paula Deen's recipe mixes kernel corn, cream corn, sour cream, corn muffin mix, and butter and bakes.
because it mixes substances that makes a chemical change
There are sugar-free cake mixes available in the grocery store. Your local health food store may also be helpful. Online food/recipe sites will provide you with various flavors of cake recipes.