I have used Duncan Hines white classic cake mix for years. It was light and fluffy! But the new formula is a heavier, more dense cake. It is not even white white in color! I know many, many cake people use Duncan Hines. What is everybody doing?? Does anyone have a good alternative mix or scratch recipe???
I have tried BC and Pillsbury mix in the past and neither compared to the old DH. Does anyone know of a commerical mix that is good and easily available? Any suggestions would be greatly appreciated. Thank You!

Sherry... I'm so sad to hear DH changed their recipe....what were they thinking .. I use DH and extra flour,sugar,eggs.ect... Basically a doctored cake mix, now what.... Hope you find a great recipe..

I agree, it's horrible. What we're doing is using two different mixes, one DH and one either BC or Pillsbury - together. Someone sent an email to me stating that the parent company of DH has suffered a huge financial loss in another area of it's product offerings so I think this must be the reason they downgraded their mixes and changed the recipe.............to save money.

I'm also wondering the same thing...I use the extended cake recipe but now that DH has changed, do I need to change my old recipe too? Any help would be greatly appreciated!

I still use the DH white cake mix and I actually use the old recipe, not the new one. I had been doing without noticing that they changed the recipe on the box, so I just kept doing it since it worked.

The new recipe is 3 large eggs, 1/3 or 1/4 oil, and 1 cup water.

The old recipe is 3 egg whites, 2 tablespoons oil and 1 1/3 cup of water, this is what I still use and it's worked fine.

Hope this helps.

I am doing the same as aundron, I simply use the old recipe and ignore the box and find the cakes come out the same as they had prior to the changes. I hope this helps

If you have an Aldi's near you switch to their brand. Works great

After years of DH, I just started using the Aldi brand because I have been doing so many free cakes for school and the results have been very positive.

They changed their recipe. If you look at the ounces on the box they cut the amount of cake mix you get now. I like Betty C. The only Duncan H. I use is the Red Velvet and that's only because Betty doesn't make one. I can't stand Pillsbury it's only good for cupcakes. I wish companies would stop trying to find ways to change or downsize their products. If it's not broke don't try to fix it.

After asking around, it seems even though the boxes have changed, still use the same recipe (WASC or 3D Durable Cake Recipe)...it doesn't seem to change the turnout.

I haven't tried it yet, but hope this helps!

I also noticed that they changed their mix along with the box design. I didn't notice they put less mix in but that explains why I obviously don't get as many cakes out of a box! I have actually been adding 1/2-3/4 tsp of baking powder to all of my WASC variations. White I use 3/4 tsp and recipes that I use whole eggs in I use 1/2 tsp. I also use 3 egg whites and 1 whole egg in my white mix. This way I get great cakes and my cupcakes even have domed tops instead of falling flat after cooling with sticky cracked tops! I just can't bring myself to use any other brand even with all the changes DH has made.

What really grabs me is that they said they were downsizing the contents so that they can keep the price the same. Today I went to WalMart and found smaller packages AND a 25 cents per package rate hike. That does it, I;m on a search for the best scratch cakes - or combination scratch and box.