I love the WASC recipe and I use it often, but yesterday was the first time I have made WASC since DH changed their mix. When I served and ate the cake the texture was wrong...it was denser and sort of gummy-not at all what I am used to. I'm not sure if this has anything to do with the changed mix, but I thought I would ask.
Has anyone else had this problem? The only variation to the basic recipe was that I omitted the almond extract and I added a box of pudding, but I have done this before more than once with no problem. Suggestions?
Yes depending on the mix flavor you are losing just over 1/3 cup of flour/sugar/etc due to the new size, per box . This messes with the delicate ratio balance that creates a great cake. Buy an extra box and add the necessary extra to get it to the old 18.25 weight. For me it ended up being just over 1/3 cup. Hth.
I had same problem, and mine was soooo bad I had to dump whole thing, batter was way to lose. I used pillsbury mix on second try, didn't taste great but I added some pineapple filling and was sort of ok... was the ugliest cake I've ever baked ... I wanted to cry ,thought that 2nd batch had failed as well but after frosting and refrigerating for a bit was edible . Kids loved it )..
Oh, awesome! I will definitely try that. Thanks!
I'm so miffed that they changed their mix!