I made the original WASC recipe last night and noticed it was not thick like the original. Then it hit me that the mix was 2 ounces less!! I normally bake scratch unless I need to carve. WASC is my go ot recipe for this.... I am sure this has been covered a bunch, I baked the cake anyway, and had to bake it longer, it looks fine, but I am concerned with moistness. Has anyone run into issues? Really dont feel like remaking this cake today ( but I will if I need to! Thank you!
I retired from baking just before the down sizing of the mixes. I have onl7y made one or two cakes since then and at least the 1st one I didn't realize the difference and followed the directions as usual. I don't remember the batter being much thinner but it's possible. It baked up just fine
What some are doing is adding about 1/4-1/2 cup more flour OR even better, buy an extra box of mix and measure out 2 oz of dry mix to add to one box. The rest of the dry mix can be kept in the fzr for future use. If you use white mix it can be added to *ANY* flavor you are making w/o problems. Example: 2 oz of white mix added to say a chocolate OR strawberry cake will not make any difference to flavor if you are using.
What was the original ounce size of cake mixes like BC and DH that you are referring to? My BC cake mix says 15.25oz. Just to note, my WASC batter is always runny. Just assumed that was how it was. Never knew the box mix size was reduced. Never even looked at the weight of the mix. I use this 15.25 oz every week and all my customers love it. Very moist.
The *original* WASC recipe was based on using a Betty Crocker cake mix with 18.25 oz.