Has anyone tried using what the cake Dr. advised ( 6Tbsp.-1/2 c flour, a little sugar, 1/2 tsp baking powder) VS Adding more cake mix to make up the difference ?
I'd like to know which works best.
I always wonder if the ingredients in the mix is evenly distributed enough to know that I am getting what is needed when adding only part of it to my batter.
If you check out my *original* WASC recipe post way down in the remarks I mention that when the cake mix sizes were changed I used dry mix from another box to make up the difference. But over time I made NO changes at all and the cake turned out just fine.
AI don't add extra ingredients to one either and it does just fine.