I know, I know. A lot has been said about the problems people are having with duncan hines cake mixes but this is the first time it has happened to me. I have made 2 different cakes today from 2 different DH mixes using the super enhanced cake formula recipe and both of them have sunk in the middle, never rose. Almost as flat as it was when I poured the batter in the pan. Now, I have to make a special trip to the store tomorrow to buy more mixes and ingredients and I'm not talking just a short little jaunt down to the corner grocery store. It's a 30-mile round trip, and that's just to the little grocery store in the closest town! If I was to go to the closest walmart, it would be a 60-mile round trip. I am so mad at DH! I have always used their mixes and have never had any problems. Which should I use, betty crocker or pillsbury? Once I accidentally grabbed some betty crocker mixes by mistake and they seemed to turn out pretty good. I've never used pillsbury.

I've always used the betty crocker never had a problem with it. Sorry to hear so many people are having a difficult time with DH. I'm sure they'll fix whatever the problem is once they notice a drop in sales.

lanesmom, funny you should mention this. I have always used DH's cake mixes and just today, baked several cakes. Dark choc fudge sunk in the middle and the lemon didn't rise. I doctored them for stacking, but very disappointed. Will follow this thread to see what others say. Thanks for bringing it up.

I've always used DH but recently I've been having problems too. Mine are rising ok but then the tops of my cakes have been breaking open a lot. I wonder if maybe we should all email them and let them know - ask what they've done to change everything otherwise how do they know?

I perfer Pillsbury because I think it is a little moister due to the pudding they add to their mixes. Although there are some of the doctored up cake mix recipes that ask for mixes without pudding. I guess it all depends on what recipe you are doing. Sorry to hear your having problems. It never happens when you have extra mixes or extra time

I always use DH never have problems......

Been using DH for years and no problems. In fact just did very large dark chocolate fudge in my photos for grooms cake on Friday. It rose above the pans and I had to level out. I always use a flowernail in the center no matter what size cake I' m baking and bake at 325.

ladeebug, I used the dark chocolate fudge too. I usually use French Vanilla.

For those of you who say you have never had any problems with DH, I used to be the same way, until today. I was very loyal to DH but I can't afford to make 2 or 3 trips to the store to replace ingredients and bake cakes 2 or 3 different times. I always thought everyone who was having problems was doing something wrong. I guess I was the one who was wrong. : (

Ok, so I went to the store and bought some betty crocker chocolate fudge mixes. I baked one up and it rose in the middle but IT STUCK TO THE PAN! I also don't think it tastes as good as duncan hines. What's a girl to do? So, I scraped it off the bottom of the pan and pieced it back together. I'm gonna use that sucker if it's the last thing I do! I have never had so much problem baking cakes in my life!

I was just making a cake for my brothers restaurant...and when I took it out...Found it was ruined...Of course...DH. I wonder what it is...

I can't believe this topic appeared today. I have always been a very loyal fan of DH, but today I baked two cakes and they both fell! I've been baking cakes for years and never had this happen! I thought I'd done something wrong. I'm glad I'm not the only one having this problem.

I had this happen to me too. I called them. I gave them the lot number and the girl said they did have this problem on a few different types of flavors but not the one I used. Which was the chocolate fudge one too. I'm getting a free coupon to buy another one. Big deal. What about the cost of the other stuff that went into the cake?? What about my time? What about having to rebake the whole cake over???

I will NOT buy DH anymore. I've switched and so far have been just as happy.

I use DH almost all the time as well..
I baked cupcakes last week and they rose real nice..when they cooled they sunk in the middle..
UGH!! Never happened to me before... and these were cupcakes!!!!

I love DH and am very loyal to them. I thought that this was just happening to me..like I was doing something wrong! Glad I read this post...happens to me ALL the time with te DH white and Devils food. I use several flower nails and it still happens...


I love their cakes and don't want to switch but the sinking is REALLY stressing me out!

Ashlee

I'm a Betty Crocker girl myself. Recently bought Pillsbury because they were WAY cheaper. Won't ever do that again. My cakes just wouldn't cook and then when they were 'done' they looked burned. I don't know, they just don't cook as nice and moist as my Betty Crocker mix does. Never used DH, but after my Pillsbury experience I don't think I'll stray from Betty again.

I have always used DH too.....and for the most part really no problems. After reading all the post I can relate to the middle sinking too. I just thought it was me..peaking to early....wrong temp.....Hummmmm..

Well I have to bake 75 cup cakes and a cake this week end...with DH (I bought 24 boxes - ON SALE....) will post after baking.....

I used DH for a while and tried Betty Crocker a while back when they were on sale. I was super impressed with how much nicer BC rises. I haven't bought DH since. They just don't rise as well, IMHO.

I know that I am torn. I too became dedicated to DH after reading posts from this site. All I use is DH, but last week I had a whole batch of WHite undercook. The tops rose, picks came out clean, however when I leveled them, there was a big air pocket under the top crust and full of goo!

I had to rebake. But I guess I will keep on using them until it becomes a consistant problem. I think that I will try adding a tsp baking powder when I extend the recipes to help ensure that there is extra levening. Also, if using creamer, only sub 1/2 the water for creamer.

Good Luck

Stephanie

I am wondering if you guys that are having problems are talking about using the mixes straight out of the box, or ones that you have doctored?

I don't use anything other that DH, and have never had a problem..... I'm noticing a pattern here....... most of the people that are having problems, are using enhanced recipes..... ( adding pudding, extra eggs, sour cream, etc.) Could THIS be the problem and not DH ? Maybe their new formula will not hold up to the "extras" ? The only thing I do is add almond flavoring, and sub. mayo for the oil..... No problem....

I always doctor my mixes. This time I used the super enhanced formula. I had thought about maybe adding some extra baking powder to it to see if that might help. I really like the way DH tastes and I don't want to switch. I might have to try that and see what happens.

I only use DH and the only problem I've had was with some cupcakes that sunk very badly on cooling. But that was when I used the enhanced recipe. I've found the dark chocolates take longer to bake so takes some patience.
You have to remember that you can't add additional wet ingredients and not add dry too. I wonder too if this isn't where some are running into big problems when they change the recipe.

Now I understand... it wasn't me it was the mix! I always use DH except when I want a special flavor that they don't carry. I had a few problems with some Devil's food cakes.. but I understand why now. This week I bought some generic brand and it was raising more than my DH, and with the doctored recipe, the taste is almost the same. So I guess I'll stay with generic from now on (and I save at least 0.30$ per recipe)

I use both DH and BC, which ever is cheapest, and have not had any problems with either. I just made a batch of cupcakes with DH and added extra egg, pudding, and vanilla. Did not have any problems.

I will never use Pillsbury. Had way too many problems in the past.

I wonder if the changes are because of alterations companies have to now make with regards to the new laws governing trans fats?

(I don't use mixes, so I'm not much help otherwise....but I've watched the threads about Crisco and thought maybe this might be what's changed for cake mixes too?)

I've never had any problems... 2 things that i do that may help are: 1- use the wilton belts. they are the belts that you wet in cold water, then wrap it around your baking pan and pin it. It slows down the cooking process on the outside so the center cooks at the same time. It also prevents the dome on top. The 2nd thing is I bake at about 10 degrees lower then what the recipe calls for. My cakes always come out leveled on top!

Well that sucks!!!! I always use BC and I have never had a problem.... I never use anything else, I also use my little "formula" and every one loves it....