i have never had that problem with either DH or BC, i've read several posts about the problem/issue and i can not imagine what i'm doing differently then anyone else but like i said, i have never had any problems with any kind of cake mix i use. i have never tried the store brand or generic but any other brand works for me. sorry you are having problems
Amy
I was having the sinking problem but since I reduced the amount of oil I put in my cakes I have not had a cake sink yet. I use the mix, pudding, yogurt or sour cream, 4 eggs about a cup water (or creamer) and 1/4 cup of oil sometimes a little less oil than a 1/4.
HTH
Melissa
I've never had a problem with BC, just DH. And I've used the 3-D recipe and the mix extender- no problem with BC, big problem wtih DH.
I made 3 DH cakes last night- 2 sunk a little in the middle but it's saveable. Today I made another DH and it rose unevenly even though I had flower nails in. I used a different amount of creamer though. I've always been a DH girl, I'm a little scared to switch.
I personally think that adding the creamer makes a difference because it is heavier and thicker than water. Maybe I'm wrong here? That has just been my experience. DH has done well for me when I didn't use creamer for the liquid. Anyone else notice this? Those who are having DH troubles, is it happening with or without creamer added? I'm just curious if I'm off target here or not.
I was having the sinking problem but since I reduced the amount of oil I put in my cakes I have not had a cake sink yet. I use the mix, pudding, yogurt or sour cream, 4 eggs about a cup water (or creamer) and 1/4 cup of oil sometimes a little less oil than a 1/4.
HTH
Melissa
BINGO!!!!!
In the past, just about all varieties of DH cake mix boxes had a chart printed for how to use their mixes for large and/or tiered cakes, including baking times and cups of batter per pan. It was super handy-dandy. They stopped doing that a few years ago, 
but they did post some basic guidelines and a few charts on their site:
http://www.duncanhines.com/newDuncan/pub/faq/#Adapting_Recipes
One main element that I want to point out is the reduction in the amount of oil when you start making larger quantities of DH mix. Please read this over and follow their guidelines, and I think you will experience fewer sunken cakes.
HTH!!!
oh by the way, when I use the DH mixes I always add a box of instant pudding and an extra egg, and I use whole milk instead of water.
I personally think that adding the creamer makes a difference because it is heavier and thicker than water. Maybe I'm wrong here? That has just been my experience. DH has done well for me when I didn't use creamer for the liquid. Anyone else notice this? Those who are having DH troubles, is it happening with or without creamer added? I'm just curious if I'm off target here or not.
When I used the creamer for the first time with DH i also figured it was bc the batter was much thicker with the creamer than the water. I have not had any sinking problems with DH. But maybe it is the creamer that is making the differene
I was having trouble with my DH Butter Recipe cakes sinking in the middle. EVERY SINGLE TIME AND EVERY SIZE I MADE. I don't add anything to the DHBR but someone here suggested I use 4 eggs instead of 3 and it worked perfect the first time and I haven't had one sink in the middle since.
Diane
I'm to make the WASC this weekend and the recipe I have recommended DH mixes. This is my first time making WASC, so my question is this - has anyone had the WASC sink when making with DH? I just got back from the store buying all the stuff. I sure hope not! 
Cakeladydi: Do you think I should follow the WASC exactly or add the extra egg?
Anyone else have tips on this? Thanks!!!
I 've been lucky with DH haven't had one sink. Knock wood! I just started adding an extra egg and the pudding and I really like the results. I think I'm going to try the creamer next. 
I just made my first WASC cake, with Duncan H. Last weekend for a three tier wedding cake it worked out beautifully. I used the ingredients exactly as the recipe specified. Then this week I made that recipe but instead of using the liquid, I added a home made peach and peach schnapps puree that I made. WOW was it ever good! I just cut up really ripe fresh peaches, put some sugar in about a cup.. and enough peach schnapps to cover the tops of the peaches i let it boil all the way down and then I put it in the food processor and blended all the lumps out. I measured it in, just the same amount as the water would be. I put the rest of the puree into buttercream and frosted it with that... YUM I love using fruit in cakes especially during the summer when it is fresh and ripe and... i'm going to go pick all my black berries and raspberries this weekend, so I'll be trying those as well.
Jen
I just made my first WASC cake, with Duncan H. Last weekend for a three tier wedding cake it worked out beautifully. I used the ingredients exactly as the recipe specified. Then this week I made that recipe but instead of using the liquid, I added a home made peach and peach schnapps puree that I made. WOW was it ever good! I just cut up really ripe fresh peaches, put some sugar in about a cup.. and enough peach schnapps to cover the tops of the peaches i let it boil all the way down and then I put it in the food processor and blended all the lumps out. I measured it in, just the same amount as the water would be. I put the rest of the puree into buttercream and frosted it with that... YUM I love using fruit in cakes especially during the summer when it is fresh and ripe and... i'm going to go pick all my black berries and raspberries this weekend, so I'll be trying those as well.
Jen
GREAT! Thanks so much for posting this. That makes me feel a lot better (especially after buying all the ingredients already )
The peach puree sounds SCRUMPTIOUS!! I will have to give that a try!
I never had a DH sink until after I read the frist post about the DH's sinking. Well, last week, I had a cupacke order for a classroom. The first batch (strawberry DH) sunk and the second batch (also strawberry DH) didn't. Go figure. I used pudding mix in both and did it the exact same way. Unfortunately, I bought the store out when they went on sale (before bad posts) and now I have about 25 mixes. I will keep postin to results......
RitzyFritz:
I made the WASC a couple of weeks ago and followed the directions exactly and it turned out great. My best friend said that it is her favorite of the cakes I make and she is a "chocoholic". Good luck.
Diane
RitzyFritz:
I made the WASC a couple of weeks ago and followed the directions exactly and it turned out great. My best friend said that it is her favorite of the cakes I make and she is a "chocoholic". Good luck.
Diane
Great! I love the reassurance 
Thanks!
RitzyFritz:
Congratulations on your weight loss. I don't know how you are loosing weight and making cakes too.
What's your secret?
Diane
Oh i also used part of the batter left over after the wedding cake, added a bunch of melted chocolate to it, and used it as a wedding shower cake for another couple, the woman who took it said it was one of the best chocolate cakes she'd had, not too rich and very moist. I think this recipe is really versatile, and you can do almost anything with it, I guess i'm using it as a base and just doing what I want with it... leave it to me, to take a good thing and change it all up!
Jen
RitzyFritz:
Congratulations on your weight loss. I don't know how you are loosing weight and making cakes too.
What's your secret?
Diane
Thanks, Diane! I will answer in a PM so as not to hijack this thread.
WASC is White Almond Sour Cream cake.
The recipe is here on CC but if you do WASC in the search window you will find some VERY helpful discussions in the forum on this cake.
Happy Baking!
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