When I make WASC I find that it sometimes (most of the time) gets way too moist when I wrap and refrigerate or just leave out....So I've been thinking....is it because I use egg whites from a carton and I'm using enough for 8 eggs, rather than just use enough for egg whites? Or is it because the cake mix boxes have less cake mix in them and I don't adjust the liquid? Any thoughts?
If i`m not mistaken, I think someone has said to add 2/3 cups of Mix from another box And just keep that one for extras in a plastic bag, But hopefully someone will jump in and correct me if i`m wrong.
that's a great idea! thanks!
I measured the cake mix out by weight, and it's about 1/3 cup.
thanks, will definitely add more mix next time!
Some, in fact most, manufacturers of cake mixes have reduced the size of their mixes from 18-something ounces to 16- or even 15-something ounces, so they're not as big as they were. That's why you need to add some from another box. I can still get Duncan Hines in the older size, but I don't know for how long.