3
replies
AnnieCahill
Posted 3 Apr 2012 , 1:49pm
post #2 of 4
It's fine with the WASC. I always cut the sugar down to 1/2 cup.
It works fine without changing the other ingredients, but I usually cut down on the sugar, too, anyway, to reduce any sinking issues.
But to fill pans larger than 9", you'll need more batter.
I can't stand DH. Tried the switch due to the batter volume, but DH requires sifting. Even then I end with little white specks in cakes that I add color too. Good to know they are also reducing their mixes so I am not tempted to use them!
TexasSugar
Posted 3 Apr 2012 , 4:32pm
post #4 of 4
I've used it fine with the externder recipe and haven't had any problems with it.
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