Duncan Hines Downsized. :(
So I just came back from the grocery store where I purchased a Duncan Hines cake mix and discovered they've lowered the ounces on it, just like Pillsbury did. :( They've also changed their amounts on the back for water and oil. I went ahead and used my standard recipe of 4 eggs, 1 cup water and 1/3 cup oil and the cupcakes I just baked seem o.k. But I'm wondering if anyone else is having problem with this new amount maybe with WASC?
Replies to This Discussion
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Permalink Reply by Linda Wolff on
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Good deal, Eileen. Hopefully she can give you some feedback on whether there was a difference or not. The letter you got was word for word what the girl said to me on the phone, so they must have a sheet of paper that they read off to phone customers...but I didn't get the coupon, (rats!). I agree with what you said about using the cake as a base. That is my grumble too, but if we can adjust to make them work, I'll be okay with it.
Eileen S said:This is the response I got from Duncan Hines to my email:
Dear Ms. Swierczynski:
Thank you for your recent contact regarding Duncan Hines Classic Cake Mix. You will receive a full value coupon in the mail in seven to ten business days. The coupon is for use on any Duncan Hines product of your choice.
We have changed the size of our classic cake mixes from 18.25 ounces to 16.5 ounces in an effort to remain cost competitive in the marketplace. We are facing rising raw material costs and in order to continue to deliver classic cake mixes at a competitive value to consumers we reformulated our classic cake line into a smaller size rather than raising our prices.
Please be assured that the new size of our classic cakes yields the same great tasting, consistent results that bakers know and expect from Duncan Hines. Bakers should continue to follow the directions on the box to ensure consistent results.
Should you have any additional questions, please do not hesitate to contact us at 1-800-362-9834 so we can assist you further.Sincerely,
Candy Cole
Consumer Relations RepresentativeMy point is not that the cake baked per THEIR directions will be different, it's that the cakes I bake using their mix as a base for my OTHER recipes will be different. Sigh. I did make a straight up Betty Crocker cake today from their mix and their amounts on the back for a demo I'm doing on Friday and I have to say it domed REALLY high (so I'll have to chop off half the cake)! and it feels like it's mostly air. Ugh. No thanks. I have 2 Dark chocolate Oreo 10" cakes in the oven right now - I used the same "extra" stuff I've always used - but one is with the 18.25 oz. box and the other is with the 16.5 oz box - so we'll see if there's any difference in texture. I can't really say I'll be able to sample the flavor because it's for a friend. LOL. But I will make a note if she notices anything.
Wikipedia: In computer programming, ?: is a ternary operator that is part of the syntax for a basic conditional expression in several programming languages. →
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Permalink Reply by Sandra I. Vazquez Lossiseroni on
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Hi Eileen, I was wondering how did the cake (16.25) came out? and if you heard any comments from your friend? Or if you were able to taste a little. Please let us know. Have you done more cakes using the 16.25 DH boxes?
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Permalink Reply by Eileen S on
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They actually seem to come out fine. Maybe not quite as dense, but the flavor was o.k.
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Did you use the same ratios given on the WASC? or altered them?
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Permalink Reply by Connie Taft on
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I found this link for making your own cake mixes so maybe this will help. http://www.food.com/recipe/make-your-own-cake-mix-192436
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Sandra - I didn't do a WASC - when I make chocolate cake I do the cake mix, pudding mix, 4 eggs, 1 cup water, 1/3 cup oil recipe. This used to be less water and one extra egg than the box recipe called for, resulting in a denser cake. Now it's pretty much the same amount of water and oil they call for, but one extra egg and the pudding mix. The mixes I use for WASC (spice, white, etc.) are still the 18.25 oz boxes for now.
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Stephanie Crawford said:I found this link for making your own cake mixes so maybe this will help. http://www.food.com/recipe/make-your-own-cake-mix-192436
Thank you Stephanie.
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Eileen S said:Sandra - I didn't do a WASC - when I make chocolate cake I do the cake mix, pudding mix, 4 eggs, 1 cup water, 1/3 cup oil recipe. This used to be less water and one extra egg than the box recipe called for, resulting in a denser cake. Now it's pretty much the same amount of water and oil they call for, but one extra egg and the pudding mix. The mixes I use for WASC (spice, white, etc.) are still the 18.25 oz boxes for now.
Thank you Eileen.
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Your welcome.
Sandra I. Vazquez Lossiseroni said:
Stephanie Crawford said:I found this link for making your own cake mixes so maybe this will help. http://www.food.com/recipe/make-your-own-cake-mix-192436
Thank you Stephanie.
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Permalink Reply by jeri c on
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These companies are really messing up our lives!!!! Just like everyone else... not changing their prices but giving us less. I am playing this weekend to change my recipes will be doing some measuring etc to get everything worked out for them. I have a huge cake in Texas in a few weeks and don't want to be surprised by cakes that are not the way I want them. I have some of the 18 oz mixes still so I am going to start measuring out how much mix I need instead of one box. It is dumb they do that. Just wish if they needed to raise their prices they just did it... it's all the same we don't get the same amount for the dollar anymore.
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Permalink Reply by Jen Montalto on
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AAAAAaaaaarrrrgh!!! I just sent them a nasty-gram. How many people are scratching their heads wondering why their cakes aren't coming out right? I've been looking for a good reason to go "scratch" and I guess this'll be it. If I'm going to spend the time playing kitchen chemist to figure out how to get my usual result, I should probably just spend the time trying to find and experimenting with scratch recipes that I actually like. Grrrrrrrr.
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Jeri - I'm sure it's a consumer perception thing on price. I would imagine that MOST people who buy cake mix do it on special occasions and follow the recipe on the back of the box and don't really notice from occasion to occasion how the recipe has changed or that the volume is less. It's just us small fraction of their customer base that has an issue with it. Sad, truly.
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