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What is the substitute for instant vanilla pudding in cake recipes?



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Cake recipes pudding discussion

Derrick: People LOVE pie.
Comment: I made cakes damnear every week when I wasn't a diabetic & didn't have a kid...I've only made a couple pies in my life (unless cheesecakes & their cracker crusts can count).
If I can find a great gluten free crust recipe I will finally try making an apple pie. That is in my top 3 favorite desserts of all time.
Pot Pie! My mom was an ace at pie crust. I liked it so much I'd grab all the crust and especially liked the soggy, gravy-soaked bottom crust.
I'm with Janet. I prefer cake too. Really not a super fan of sweets anyway. I tiny slice of pumpkin pie tomorrow will be enough until next Thanskgiving :)
@Corinne I found this one. Sugar-free, low-carb, and gluten-free. Haven't tried it yet, but plan to next time I make a pumpkin pie: http://lowcarbdiets.about.com/od... They say it's good for custard pies, but I don't see a reason why it wouldn't be good for an apple pie, too. I think the combo of pecans and apples would be nice. Don't know if it would be good for doing a top crust though. I'll see if I can find a gluten free recipe for a crumb topping for you, too.
Found one, in fact it's an entire gluten-free apple pie with crumb topping: http://www.food.com/recipe...
I made some gingerbread yesterday and I've been nibbling on that. I still want sock-it-to-me, but it's too early to make it. I'd eat it up before I could take it to work. Oof.
Katy, yes. I'm taking a pie class and have been making pies for 16 weeks. and over the past 2 days, I've made about 7 pies for Thanksgiving. So I have lost all interest in eating pie.
I've resigned myself to the fact that I just don't really like pie. Look at how much more y'all can all have now!
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Derrick: Warm Fudgy Pudding Cake - http://www.thekitchn.com/vintage...
Comment: "The cake batter is spread into the pan and a layer of mixed sugars and cocoa powder goes on top. Over everything, you pour one cup of water. No more stirring. No more mixing. Into the oven it goes. The cake rises to the top while a thick pudding forms below. The resulting warm, fudgy, gooey dessert is just perfect. So perfect that it's difficult to stop oneself from "cleaning up the edges" until one has consumed a whole second square of cake. These things happen."
Hot fudge cake! Love it! On my list of the most awesome cakes, ever. I recently found my recipe for it and posted it on my recipe blog. http://momscookbook.blogspot.com/2012... Once made one for the guy next door after he was nice enough to climb up the pole to help me put up my clothes line, right after I had first moved here (just my way of saying "thank you"). Big mistake! He didn't appreciate it. Went around telling everyone in the neighborhood that I gave him a mess of a half-baked disaster that if his wife made some mess like that she would be too embarrassed to show it to anyone, would have thrown it away, and never would have considered giving it as a gift. This is after I explained to his wife what it was and how to serve it. I learned the hard way, never give this cake as a gift unless the recipient has been to your house and eaten it for dessert already. Otherwise you run the risk of them thinking you can't bake.
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holly #ravingfangirl: Salted Caramel-Chocolate Pudding Cake | Serious Eats : Recipes - http://www.seriouseats.com/recipes...
Comment: I really really really really really really really really really really want to make this. I wonder how important the espresso powder is? It looks like they're just making espresso with it.
I've found that espresso really helps to enhance the flavor of the chocolate, Meg. I would try to include it if you can.
Baking with chocolate is the reason I ever started buying espresso powder to begin with. Like Derrick said, it really helps to enhance the flavor of the chocolate like WHOA. I've been known to put it in my ganache. And then watch people cum while eating it.
Not quite: "Espresso powder is very intensely dark and concentrated instant coffee. It's not just coffee beans ground fine. It's actually coffee crystals that dissolve quickly in liquid." More here: http://www.thekitchn.com/pantry-...
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