Has anyone used the new BC version since it's been cut down in size with WASC?
I'm wondering how it turns out or if any changes have to be made. I also see that DH has cut down in size too.

It's fine with the WASC. I always cut the sugar down to 1/2 cup.

It works fine without changing the other ingredients, but I usually cut down on the sugar, too, anyway, to reduce any sinking issues.

But to fill pans larger than 9", you'll need more batter.

I can't stand DH. Tried the switch due to the batter volume, but DH requires sifting. Even then I end with little white specks in cakes that I add color too. Good to know they are also reducing their mixes so I am not tempted to use them!

I've used it fine with the externder recipe and haven't had any problems with it.