I'm not sure what is going on with my cakes. I have been using the durable cake for 3d in chocolate recipe for the past few years. It has been my go to chocolate cake because I have had many, many requests for it. Yesterday I made it and as I started mixing it, the batter was much thicker than it normally is. (And its usually very thick) I followed the recipe to the letter as I always do, but when it came out of the oven it just looked off. When I tried it the flavor was not the moist, fudgy, chocolately cake I love and the consistency was very, well, eggy for lack of a better word. I made a second batch to see if something went wrong, but it came out the same. Any ideas what the issues could be? Or does anyone have a great chocolate cake recipe that holds up well under fondant?
Duncan Hines is reducing the size/weight of their cake mixes from 18.25 oz to 16.5oz.