Do You Have A Dh Cake Box -Chocolate Or White?

Decorating By Melan Updated 25 Mar 2008 , 11:36am by Erdica

Melan Posted 24 Mar 2008 , 6:54pm
post #1 of 14

I need someone who can tell me what amount of veggie oil is on the instructions for Duncan Hines white or chocolate cake mix. I know they recommend changing the oil amount when doing a stacked cake but I can't remember if it's half of what the box says or double what the box says, I think it's half. I have their french vanilla but it doesn't say on their website the different amount of oil to use. So, if you could just look at a DH white or chocolate box and let me know what it says for the amount of veggie oil -I would greatly appreciate it! I need to know QUICK!! Thanks!

13 replies
gandelmom Posted 24 Mar 2008 , 7:04pm
post #2 of 14

2 Tablespoons

babybundt Posted 24 Mar 2008 , 7:10pm
post #3 of 14

just bought 10 boxes of DH mix on sale.

DH classic white--2 tablespoons of oil

DH devils food--1/2 cup of oil

good luck with your cakes........ icon_smile.gif

babybundt Posted 24 Mar 2008 , 7:11pm
post #4 of 14

just bought 10 boxes of DH mix on sale.

DH classic white--2 tablespoons of oil

DH devils food--1/2 cup of oil

good luck with your cakes........ icon_smile.gif

babybundt Posted 24 Mar 2008 , 7:21pm
post #5 of 14

so sorry about the double post. i did not think they went through......

Doug Posted 24 Mar 2008 , 7:23pm
post #6 of 14

from the DH website:

http://www.duncanhines.com/newDuncan/pub/faq/#Adapting_Recipes

(if it doesn't go right to the correct spot -- click on "Adapting Recipes"

terri76 Posted 24 Mar 2008 , 7:36pm
post #7 of 14

Ok...I never knew that DH recommended changing the amount of oil in the cakes for stacking. Thanks to y'all I now know. Why do they recommend changing the oil and also does anyone know why they recommend not using the butter mixes for layered and larger cakes? I've made a 4 layer stacked wedding cake with the butter and it turned out just fine. icon_confused.gif

~~terri~~

Doug Posted 24 Mar 2008 , 7:44pm
post #8 of 14
Quote:
Originally Posted by terri76

Ok...I never knew that DH recommended changing the amount of oil in the cakes for stacking. Thanks to y'all I now know. Why do they recommend changing the oil and also does anyone know why they recommend not using the butter mixes for layered and larger cakes? I've made a 4 layer stacked wedding cake with the butter and it turned out just fine. icon_confused.gif

~~terri~~




it has to do w/ texture of cake.

want a dense, stable cake ... more oil or using butter results in less dense and therefore less stable cake.

Melan Posted 24 Mar 2008 , 8:00pm
post #9 of 14

Thanks everyone! I knew about the adapting recipes page at Duncan Hines, I use that as reference often! It just doesn't have the recommendation for French Vanilla, but I figured it out. I just needed to know what chocoate and white said, and I was right, they use half of what the box said. Thanks everyone! Cakes are in the oven!

terri76 Posted 24 Mar 2008 , 8:37pm
post #10 of 14

Thanks doug! That makes me so thankful that my wedding cake I did with the butter mix didn't fall!!

You guys are great!!!

~~terri~~

wgoat5 Posted 24 Mar 2008 , 8:56pm
post #11 of 14

So to get a more stable cake you use less oil then the box says?


Does that go for carving cakes also?


And it's 1/2 of what the normal amount is?

Thanks

Christi

Doug Posted 24 Mar 2008 , 9:00pm
post #12 of 14
Quote:
Originally Posted by wgoat5

So to get a more stable cake you use less oil then the box says?


Does that go for carving cakes also?


And it's 1/2 of what the normal amount is?

Thanks

Christi




ever notice on the food network cake challenges how dense those cakes looked -- like a really heavy pound cake instead of the light, crumbly cake that most box mixes make when done by the box?

dense texture w/ a small, tight crumb will carve better than the lighter, fluffier cake texture of most unaltered cake mixes.

wgoat5 Posted 24 Mar 2008 , 9:08pm
post #13 of 14

Thanks so much Doug I understand thumbs_up.gif

Erdica Posted 25 Mar 2008 , 11:36am
post #14 of 14

Great information!!! Thanks for the link Doug!

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