I have noticed when I use the doctored cake recipes that call for a box of pudding powder (esp chocolate) there doesn't seem to be as much batter but it is slightly thicker. So........ how much should I decrease the amount of batter for each cake pan. I use the wilton batter chart as a good guide. TIA
Actually I use the same amount of batter as the Wilton chart regardless of whether I use a doctored mix or scratch.