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 Kathy Kmonk on
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If we're all upset about this turn of events, imagine how the Cake Doctor lady feels.
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Permalink Reply by Melanie Kenefsky on
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This is ffor Linda WOlf..You said you tried adding 1 1/2 cups of flour, sugar etc...but you did it usung the 18.25 package. Not the new one that is 17 oz or so. I just compensated by weighing my box mix , adding a little more from another box to get my old weight of 18.2. Its easier than trying to figure out how to change our dr'd recipes we have long used. So it it costs me a few cents more but saves time and hassel. WalMart sells a scale for 6 or 7 dollars and your done. Hope this helps :)
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Permalink Reply by Linda Wolff on
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Melanie...you just solved a problem very simply and ended up making me look like a goof ball! hahahaha!
Melanie Kenefsky said:This is ffor Linda WOlf..You said you tried adding 1 1/2 cups of flour, sugar etc...but you did it usung the 18.25 package. Not the new one that is 17 oz or so. I just compensated by weighing my box mix , adding a little more from another box to get my old weight of 18.2. Its easier than trying to figure out how to change our dr'd recipes we have long used. So it it costs me a few cents more but saves time and hassel. WalMart sells a scale for 6 or 7 dollars and your done. Hope this helps :)
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Permalink Reply by Sandra I. Vazquez Lossiseroni on
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Well, well, well, here we got a genius...thanks Melanie. I will keep that in mind. But like Linda, I still have plenty of boxes in storage. Of course, I keep an eye on the expiration date...before anyone questions that.
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Permalink Reply by Julie Hill on
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Has anyone tried the bulk cake mixes available through wholesalers? Would you just be able to measure out 18.25 ozs and continue with the wasc recipe?
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I'm sure you could.
Julie Hill said:Has anyone tried the bulk cake mixes available through wholesalers? Would you just be able to measure out 18.25 ozs and continue with the wasc recipe?
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Permalink Reply by June Kowalczyk on
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Well Julie
You just stole my line!!!! When I have to make a few cakes, and I don't have my pre-made scratch mix done up, I head to my local bulk store. They sell white & chcocolate cake mix. I measure it out AND weigh it as there are scales their. This way I know exactly how much I have. There is instructions that come with the mix anyway, ie: liquid ratio to mix. If truth be told, the only proper way/efficient way to bake is to actually have a scale in your house & bake by weight. I remember my Mom doing this as a child. But most recipes today are not written like that anymore.
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I have two freezers that I keep mine in. A chest and an upright. That way they should stay fresh until I use them. I've never had any problems keeping them frozen until I am ready to bake. But I do go through a lot of mixes anyway.
Sandra I. Vazquez Lossiseroni said:Well, well, well, here we got a genius...thanks Melanie. I will keep that in mind. But like Linda, I still have plenty of boxes in storage. Of course, I keep an eye on the expiration date...before anyone questions that.
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Permalink Reply by Gretchen Belsome on
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I have been doing plenty of cakes lately and I didn't even notice the size changed. I baked last night and didn't realize it. I just the doctored WASC reciepe Jeri has posted and her chocolate, and have not really saw a difference. I have not had any complaints and so far they have all came out the same as always.
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Permalink Reply by Eileen S on
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Gretchen - I've noticed the same thing. They downsized the white cake and I made 114 WASC cupcakes and a 9" layer WASC cake today without modifying anything and they came out beautiful (still added a cup of flour and a cup of sugar, 1 1/3 cups water, 4 egg whites, 1 tsp vanilla, 1 cup sour cream). The Dark Chocolate Fudge Oreo cake recipe comes out great too, even with the downsized box. So maybe I got all panicky over nothing. :)
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I use what ever is on sale, I have used both Duncan Hines and Betty Crocker and have not seen a difference at all. I use that same addition to all my cakes, but 3 reg eggs when I make a different flavor. I love the way the cakes come out and so does everyone that eats them. Yeah I wouldn't worry about it. Do you only do one cake mix at a time with all those cupcakes? I always use 2. I don't even have to measure things anymore. I buy a pint size of the egg whites and a pint of sour cream and it all just goes in.... That seems to be what everyone wants. I get a rear chocolate cake.
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