I wonder if you could enlighten me on the weight of the box mixes you use in America. I've tried the WASC recipe several times, and it usually turns out to have a big doughy strip running horizontally through the cake. I'm wondering whether it's because your mixes are a different weight from ours. I can't really think of any other reason! Thanks for your help!!
I just looked at 3 different brands w/ 3 different flavors... they seem to all be 18.25oz/517g
Thanks for that! The one I commonly use is 470g, so there's not a lot of difference. Do you think that is my problem?? It doesn't happen with my scratch cakes, or straight box mixes.
it's quite possible that the weight difference is an issue. It's not a huge difference, but I think it's enough to make a difference
Wanna hear something crazy? Have you ever actually weighed your cake mix out of the box? If I'm making WASC and I only need to do half a box, I'll weigh the mix. It's NEVER the weight the box says. Its always more. Strange, eh?