Here is the recipe I used:
1 box Duncan hines cake mix
4 eggs
80z sour cream
1/2 cup Crisco shortening melted
1 package white chocolate pudding (3.5 oz)
1 1/2 cup water
1 tsp vanilla extract
I mixed the wet ingredients first then added in the cake mix and pudding mix. It rose beautifully but after I took it out of the oven it shrunk at is cooled. It is still cooling so I have not iced and cut it. I was wondering if anyone knew why it shrunk. I tasted the batter before I put in the oven and tasted real good and I probably would make it again if I could figure out what to do to keep it from shrinking. I used two 8x2 round pans
You probably will get many different answers on this ? :( ALL cakes will shrink some on cooling. You don't give us any indication how much shrinking there is so it's hard to advise you.
As far as I'm concerned your recipe is a little off. That's a lot of water and melted fat in one cake mix.
You should try this recipe: http://cakecentral.com/t/584319/the-original-wasc-cake-recipe
Doctored mixes do tend to do this more than others. I agree, sounds like a lot of liquid for the recipe.
A couple of things:
That looks like way too much liquid. Those proportions are off.
Also, the problem with recipes that call for a box mix is just that. Almost all box mixes have changed by ten percent or more in the past few years. You probably need to add a half cup or more of flour just to come out even.
Lastly, when you are adding that many ingredients, the box isn't helping you much. Replace that mix with some flour, sugar, and leavening and you'll have a nice vanilla cake.
Now I could care less whether someone bakes from scratch or box, but you are already 90% there with that recipe. You'll probably get better results if you go all the way.
Try, FromscratchSF, Sylvia Weinstock's, or Glorious Treats. All work well.
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