sweettreat101 Posted 29 May 2012 , 8:17am
post #1 of

Can anyone tell me how much batter Betty Crocker mixes yield? I used to use two Betty Crocker cake mixes to make two ten inch layers but now I am concerned that I need to purchase extra mixes to cover the shrinkage. Trying to figure out how many extra mixes I will need. Thank you.

7 replies
LKing12 Posted 29 May 2012 , 8:46am
post #2 of

I used two Duncan Hines reformulated mixes and needed three. I contacted DH and was told that the reformulated recipe made the same amount and I should get the same results. I respectfully told them they were wrong. The texture and volume have indeed changed. We need to ring their bell on this change. They are messing with our bottom line and their quality is not what it use to be!

Torimomma Posted 29 May 2012 , 3:12pm
post #3 of

I believe it is a bit over 4 cups of batter. I still use a single mix for one 10 inch round layer and with the bake-even strips it turns out fine. For a square cake I had to use a box and a half with the strips.

unctoothlady Posted 29 May 2012 , 3:53pm
post #4 of

Yes. I just made some yesterday. One box yields about 4 and 1/3-1/2 cups batter.

SoFloGuy Posted 29 May 2012 , 4:27pm
post #5 of

Did they cut costs by putting less mix in each box?

carmijok Posted 29 May 2012 , 4:53pm
post #6 of

For 2 ten inch rounds of Betty Crocker I average 3 boxes of mix. I overfill my pans to make sure i get the full 2 inches. Yeah, it's a rip. They give you less, with the line that they are trying to 'keep the cost the same' when in actuality you are paying more because you are receiving less product and you have to purchase more to make up for the difference in amounts.

If they would just raise their prices I could live with that. At least it would be honest.

auntginn Posted 29 May 2012 , 5:10pm
post #7 of

It does take some adjustments to yield the same amount. I used to get 24 cupcakes from 1 box. Not now, I get 21-22.

On another similar post it was suggested to add 1/4 - 1/3 mix from another box to make up the difference. Which I do when making chocolate

I also use the WASC recipe alot. I omit the almond flavoring when not needed and it works fine.

sweettreat101 Posted 30 May 2012 , 7:17am
post #8 of

Thank you everyone for your responses. I think we all need to contact Betty Crocker and Duncan Hines and let them know that us bakers are not happy. I would rather pay a little bit more per cake mix than have them cut the amount of product. I have a tres leches cake recipe that I use and it calls for an 18.25 oz white cake mix. Now I will have to buy two mixes so I can use my doctored recipe. I'm getting really tired of the products shrinking. First it was tuna then mayonaise and now my cake mix ugh!

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