supermom419 Posted 4 Apr 2012 , 10:29pm
post #1 of

Has anyone else had to change recipes because of changes in Duncan Hines and Betty Crocker cake mixes? They've reduced the amount of mix in a package and changed the recipe on the back. Sorry if this is an old topic, but it's so frustrating!

25 replies
swishykitty Posted 4 Apr 2012 , 10:59pm
post #2 of

Publix just had a bogo sale on DH cake mixes, I'm sure they thought I was crazy when I sat on the floor and went through all the mixes to find the old size boxes.!! (I did this at more than one store!)

Sarin Posted 5 Apr 2012 , 12:22pm
post #3 of

Really??

I JUST bought 3 mixes to try some doctored recipes for Easter. I always bake from scratch but decided to take the easier route this year.

Hopefully the recipes still work! Now I am nervous.

MBHazel Posted 6 Apr 2012 , 2:06am
post #4 of

I have the same problem, I usually do scratch cakes, but wanted to try the WASC for some ecupcakes for church. To my surprise, the cake mix is smaller than it use to be.

Has anyone posted a modified recipe? Surely we can't be the only ones wondering about this.

Thanks,

Hazel

VaBelle Posted 6 Apr 2012 , 2:32am
post #5 of

I noticed the Duncan Hines the other day. I've used Pilsbury a couple of times and liked them, but I'm sure it's only a matter of time before they cut their recipe too. I managed to find what I needed for Easter, but I'm starting to research scratch recipes. I was planning on it anyway, just wasn't expecting to just yet. The WASC recipe has worked fine for me, just didn't give me quite enough to fill the pans.

annakat444 Posted 6 Apr 2012 , 4:03am
post #6 of

I just made the WASC recipe tonight and it turned out fine. I used the Betty Crocker white mix.

mnjohnson Posted 11 May 2012 , 10:38am
post #7 of

Tried the new white cake mix from Duncan Hines and will not be buying it again. The texture,color and taste are all different and not in a good way.

robinmarie Posted 11 May 2012 , 11:49am
post #8 of

I have been adding the extra ounces from another cake box to make up the difference. So far so good, but I think next time I'll try the mix without the extra ounces to see how it turns out.

jgifford Posted 11 May 2012 , 8:24pm
post #9 of

The first time I tried the WASC recipe, I used Betty Crocker and thought it was the most horrible thing I had ever made. The next time, I used a store brand mix and it tasted wonderful! So I've been using store brands anytime I make this cake (different flavors). They are still all 18.25 to 18.5 ounces.

unctoothlady Posted 13 May 2012 , 1:20am
Quote:
Originally Posted by jgifford

The first time I tried the WASC recipe, I used Betty Crocker and thought it was the most horrible thing I had ever made. The next time, I used a store brand mix and it tasted wonderful! So I've been using store brands anytime I make this cake (different flavors). They are still all 18.25 to 18.5 ounces.




May I ask what store brand? I can never seem to find store brand mixes where I shop. icon_sad.gif

jgifford Posted 14 May 2012 , 1:45pm
Quote:
Originally Posted by unctoothlady

Quote:
Originally Posted by jgifford

The first time I tried the WASC recipe, I used Betty Crocker and thought it was the most horrible thing I had ever made. The next time, I used a store brand mix and it tasted wonderful! So I've been using store brands anytime I make this cake (different flavors). They are still all 18.25 to 18.5 ounces.



May I ask what store brand? I can never seem to find store brand mixes where I shop. icon_sad.gif




I use Shurfine from an IGA grocery. It's a small independent one (the only store in town).

Apti Posted 14 May 2012 , 1:55pm

Although I'm still working off my existing supply of 18.25 oz. Duncan Hines mixes, another forum member on Wilton.com has said that she has used the Cake Mix Doctor's original recipes with the new, smaller DH mixes with no discernible difference.

Yesterday I had to purchase my first smaller mixes: Duncan Hines Devil's Food. I'll see how they turn out.

Supermom419~~This is of huge concern to a lot of bakers, so don't feel you need to apologize. Many of us started a letter writing campaign to Duncan Hines after Betty Crocker reduced their mixes. DH "promised" they wouldn't reduce their mixes, but market forces won out and down in size they went. Apparently, only the DH "Classic Mixes" are reduced (white, yellow, devil's food), but the net result is the same: Disappointed long-time users.

unctoothlady Posted 14 May 2012 , 4:50pm
Quote:
Originally Posted by jgifford

Quote:
Originally Posted by unctoothlady

Quote:
Originally Posted by jgifford

The first time I tried the WASC recipe, I used Betty Crocker and thought it was the most horrible thing I had ever made. The next time, I used a store brand mix and it tasted wonderful! So I've been using store brands anytime I make this cake (different flavors). They are still all 18.25 to 18.5 ounces.



May I ask what store brand? I can never seem to find store brand mixes where I shop. icon_sad.gif



I use Shurfine from an IGA grocery. It's a small independent one (the only store in town).




icon_sad.gif We don't have one of those. BOO!

unctoothlady Posted 14 May 2012 , 4:51pm

Oh, I have been using the Duncan Hines mixes since the switch and I haven't seen a difference either. Just takes more mix to get accomplished what I need to.

Caylas_Momma Posted 17 May 2012 , 4:41am

So is it normal for a Duncan Hines WASC to turn out about 1/2 thick?? Last weekend I made one with Betty Crocker and had enough to bake a 6", 8", and 6 cupcakes. Tonight I've got a 8" and 10" about 1/2" thickicon_sad.gif The pans filled to the reasonable level, and they are way shorter now than they were when I put them in the oven!!! Grrrrrrrr...... Like I really needed this when I've got 5 frieken cakes due this weekend!!! (Btw, I work full time and do this as a "hobby", lol!!)

extrahorizons Posted 18 May 2012 , 2:06pm

I made my first WASC cake this week for "practice". All of the cake mixes were 16.5 oz instead of the 18.xx I think the Kroger brand was still 18.5 ozs, but I was afraid to use it.

I bought an extra box of Duncan Hines and added 1/2 cup of dry cake mix( I did not pack it down firmly) to the cake before adding in all of the other ingredients. It was amazing. I had to finally throw it in the trash because I ate nothing but cake for a whole day!

jgifford Posted 18 May 2012 , 6:21pm
Quote:
Originally Posted by extrahorizons

I made my first WASC cake this week for "practice". All of the cake mixes were 16.5 oz instead of the 18.xx I think the Kroger brand was still 18.5 ozs, but I was afraid to use it.

I bought an extra box of Duncan Hines and added 1/2 cup of dry cake mix( I did not pack it down firmly) to the cake before adding in all of the other ingredients. It was amazing. I had to finally throw it in the trash because I ate nothing but cake for a whole day!




I understand. The first time I made this that turned out well, I tried powdered vanilla for the first time and it was fabulous! I don't usually do more than taste a tiny bit and that's only on new recipes. Not this one! I hadn't eaten that much cake in the last year.

bakersofcakes Posted 28 May 2012 , 4:16am

Since Duncan Hines has reduced their classic yellow cake mix to 16.5 oz. has anyone tried the DURABLE CAKE for 3D and WEDDING CAKE RECIPE-includes 1 pkg vanilla pudding, sour cream, etc.? I made it with the 18.25 oz. size & it was fabulous. Do the amounts need to be adjusted for the new size mix?

unctoothlady Posted 29 May 2012 , 2:06am

If that is the same as the WASC, I have read that others have basically measured out the 18.25 oz and did it that way.

SweetSouthernBakery Posted 29 May 2012 , 2:22am

I had tried WASC before the sizes changed and didn't like it but I had heard so many rave reviews about it I decided to give it another go. I used the smaller DH mix and didn't change anything and it turned out better but it was a little dry. I even had one couple ask if I could make it more moist (and that was after adding a dollop more of sour cream and a little more oil than called for) and I have to admit I was more than a little embarrassed by that but thankfully they still booked with me anyway. All of that being said I've used it with the smaller mix and I think it turns out fine.

Deb417 Posted 29 May 2012 , 3:41pm

DH used to have multiple cake recipes printed on the inside of the
boxes. Does anyone still have those because they no longer
do it. Or tell me how to get a hold of DH to ask them for those. I had saved them but when I moved they got thrown away
by someone helping me pack. icon_sad.gif

I also didn't realize the package amounts have changed. Guess I'll have to be a bit more observant. I'm making my niece's wedding cake in August, so I'm glad I saw these posts here.

sillywabbitz Posted 29 May 2012 , 4:07pm
Quote:
Originally Posted by SweetSouthernBakery

I had tried WASC before the sizes changed and didn't like it but I had heard so many rave reviews about it I decided to give it another go. I used the smaller DH mix and didn't change anything and it turned out better but it was a little dry. I even had one couple ask if I could make it more moist (and that was after adding a dollop more of sour cream and a little more oil than called for) and I have to admit I was more than a little embarrassed by that but thankfully they still booked with me anyway. All of that being said I've used it with the smaller mix and I think it turns out fine.



Which WASC recipe did you use? There are two, kakelady's which uses whole eggs and Rebecca Southerby's which uses only egg whites but adds oil. Please forgive misspellings of names etc.

I actually use a combination of the 2 which I'm sure people think I'm crazy. I do a single box mix follow all the instructions but I use 3 whole eggs and 2 tablespoons of oil. I'm so paranoid about dry cake and I get really good reviews about the moistness of my cakes. I'm not sure the 2 tablespoons of oil matter but the yolks in the eggs do make a difference and the oil it makes me feel better icon_smile.gif

kakeladi Posted 29 May 2012 , 9:03pm

Well, we can't get to the recipe section - get a 409 error icon_sad.gif - but when the bug is fixed I'm going to add a bit of info to the *original* recipe.

SweetSouthernBakery Posted 30 May 2012 , 12:17am
Quote:
Originally Posted by sillywabbitz

Quote:
Originally Posted by SweetSouthernBakery

I had tried WASC before the sizes changed and didn't like it but I had heard so many rave reviews about it I decided to give it another go. I used the smaller DH mix and didn't change anything and it turned out better but it was a little dry. I even had one couple ask if I could make it more moist (and that was after adding a dollop more of sour cream and a little more oil than called for) and I have to admit I was more than a little embarrassed by that but thankfully they still booked with me anyway. All of that being said I've used it with the smaller mix and I think it turns out fine.


Which WASC recipe did you use? There are two, kakelady's which uses whole eggs and Rebecca Southerby's which uses only egg whites but adds oil. Please forgive misspellings of names etc.

I actually use a combination of the 2 which I'm sure people think I'm crazy. I do a single box mix follow all the instructions but I use 3 whole eggs and 2 tablespoons of oil. I'm so paranoid about dry cake and I get really good reviews about the moistness of my cakes. I'm not sure the 2 tablespoons of oil matter but the yolks in the eggs do make a difference and the oil it makes me feel better icon_smile.gif




I'm not totally sure which one I tried before but this time I've tried the one that uses only egg whites and increased the oil to 2/3 cups. I also added a packet of dream whip. This is the one the couple in the tasting said was a little dry. The next time I increased the oil to 1 cup and used whole eggs (it was actually an accident to use the whole eggs) and it was really moist (in fact it got great reviews) but when I tasted it I thought it was really dense and tasted very eggy/eggie (sp?).

DHcakemix Posted 1 Jan 2015 , 9:30pm

I have been making a rum cake for over 40 years and never had a problem.  This year I made nothing but flops.  Why wouldn't you display a message on the box that the recipe had changed and how to adjust it.  I tried making it 3 different times and the cake fell when I put on the sauce and the outside 1/4 of an inch or so was the only thing that was edible.  The center was a yellowish brown and globbed together, almost like a pudding but firmer.  This was the yellow butter cake mix.

-K8memphis Posted 1 Jan 2015 , 9:45pm

how frustrating -- i'm sorry that happened -- i love a good rum cake!

 

i would contact dh and tell them you had this problem -- it sounds like a problem with the mix maybe? this thread, until you posted today was over two years old so they have changed the formulas in the past and the cake mixes are smaller now too -- they used to be several ounces bigger just over 18 ounces now they are like 15 ounces or something -- so there's that too --

 

did you add the butter to it?

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