I prefer the tate of Duncan Hines. And it seems to give me the most batter.
It depends on what flavor I'm using
White-Pillsbury
Chocolate- BC and DH combined
Yellow and Vanilla-BC
Strawberry and Red Velvet-DH
I have used Duncan Hines for years. I loved it. The cake is so light and moist. However, about 6 months ago, I noticed a difference. The batter seems more watery. I think they changed something. I noticed the cupcakes spill over instead of rising with nice rounded crowns. The cake seems to fall apart. So, I've switched to Pillsbury.
I'm a tried and true Pillsbury fan. I started using DH when I started reading how many people prefer it on CC. My cakes started to go downhill from there, and I couldn't figure out why. After about 5 disasters, I realized it must be because I had been using Duncan Hines. Went back to Pillsbury and all problems stopped. Never again will I switch. ![]()
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