Does anyone know if they changed the formula?

Lately, whenever I use the chocolate mix, my cake sinks and tears easily. I am making it exactly like the other flavors.

I do add things to them so it's not the exact recipe as the box, but I do add pudding and sour cream so the batter is actually like silk; very thick and luscious. I've had no problem with ANY of the other flavors. I've been loyal to Duncan Hines my whole baking life but I'm getting frustrated!

I'd appreciate any thoughts!

I always had a problem with DH chocolate cake sinking in the middle until I read on cc to add my sugar last. Since I started doing that...no sinking

I just had this problem this weekend. I made 3 seperate 2-layer cakes. I "forgot" two in the oven and they cooked about 7 minutes longer then expected. Those "forgotten" ones did not sink and get sticky in the middle like the others. Maybe a few more minutes will do the trick. I don't often use that box mix so I can't be 100% sure of course. HTH

i actually really like DH dark chocolate fudge cake. it's sturdy, never sinks on me. i don't think it tastes like dark chocolate or fudge ... just really chocolatey.

When I do any extended version using DH I only use 1/2 cup sugar instead of the full cup. Solved all my sinking and sticky cake issues. Try it ans see what happens.

I don't add sugar to my cake mixes so I'm not sure that's the problem why my chocolate cake mixes are falling. I do use the Dark Chocolate Fudge cake mixes. I have tried baking them longer to but while cooking, they will sink. I'm so grateful to all of you for your help!

I use the WASC version of extending the DH mixes with extra flour sugar, sour cream, etc. It is in the recipe forums. With the chocolate mixes I sift together the mix with 2/3 cup flour, 1/2 cup sugar, 1/3 cup cocoa, 1 tsp. baking POWDER and 3/4 tsp. white popcorn salt (found in the popcorn aisle). I add this dry mixture to 4 whole eggs, 1 cup sour cream, 2 TBS. oil, 1 and 1/3 cup cool brewed coffee and 2 tsp. vanilla.

I used to use 1 full cup sugar but had sinking cakes - cut back to 1/2 cup and no more sinking!