I don't have any idea, but found this at Recipezaar

The_Swedish_Chef wrote:
I went right to the Jello website and couldn't discern a difference between them in baking. They use both types in their baked goods. I'd just try it, pretending it was the correct pudding, and keep your fingers crossed. I don't see how it could make a drastic difference.

You have got to be kidding! They are totally different things. Cook and serve has cornstarch as a thickening agent. The instant stuff does not it sets up totally differently. The idea of baking with the non cooking stuff is it makes cakes moister and rise higher. The cook and serve will probably not kill your recipe, but won't help it either. It would be like adding vanilla flavor and a bit more flour than you need. So yes it won't flop, but it won't give you the intended result.

PS don't ever substitute the cook and serve for the instant when called for as a stabalizer for whipped cream. It will give you a horrid powder taste as the cornstarch is meant to bee cooked

Thanks, Glenda. I think I'll just add an extra egg and use buttermilk instead of water and hope for the best.

What recipe are you using? Wanna share?

See you posted at Cooking Forum. I did as well.

Saw where woodie, said you can.

Go for it!

I'm hanging my head in shame. I used a boxed c@ke mix. MIL mixes instant pudding into her c@ke mixes. Her bundt c@kes always turn out moist.

I hardly ever make a c@ke, and when I do it's normally from "scratch". The boxed mix confused me. I used the extra egg/buttermilk and the raw mix tasted great.

I just took it out of the ovven. We'll know shortly if it turned out or not.

It's Wes birthday. He's getting a home-made southern style dinner...fried catfish with hushpuppies, coleslaw and ice teea.

With lemon bundt cake.

I'm sure Wes will have a wonderful birthday dinner and birthday cake :o)

Ahem... you could have invited us over!

So.... did it work out OK or did Sam & Harry get a sweet treat tonight???

It would have been great to have everyone show up for a birthday dinner! But me, and the house, just aren't up to company standards...yet!

The cake turned out fine! The "glaze" frosting was the best.

The main dinner was good, too. I made the hushpuppy batter too thin; they looked like miniature pancakes. I used a cookie scoop to drop the batter into the oil; they turned out perfectly round, about three-fourths of an inch tall, and about 2" across. They were pretty; they just didn't look like "real" hushpuppies.

Yes, Harry and Sam each got a thin slice of birthday cake.

Harry knows what "birthday" means. He gets so excitied if he sees a cake, or cake candles, or wrapped boxes. He pops on his party hat and does everything short of blowing a noise maker and pulling a chair up to the table. Sam follows his lead; he's learning that Mom gives a lot more treats than Papa does.

The glaze/frosting recipe is...

Melt 1/2 stick (4 oz.) butter

Grate 1/2 teaspoon or so of lemon zest into the warm butter.

Add 1/2 teaspoon of vanilla to the warm butter.

Sift 2 cups of powdered sugar into a medium mixing bowl.

Drizzle in the butter/zest/vanilla mixture.

Drizzle in 2 Tbls. of lemon juice (I used 3 Tbls since the glaze seemed too thick.)

Beat until well blended and spoon over the cake.

You can substitute any fruit juice and zest. I'm making it with "orange" next time.

Or you can use milk or cream instead of the lemon juice for a richer glaze.