Do You Have A Dh Cake Box -Chocolate Or White?
Decorating By Melan Updated 25 Mar 2008 , 11:36am by Erdica
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!
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"
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. 
~~terri~~
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.
~~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.
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!
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.
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