Has anyone actually tried the solutions-- that I've read about-- that makes the smaller cake mixes usable with "Cake Doctor" recipes? I've heard that all you have to do is add 6 Tbls of flour. Also heard you can add from 1/2 to 1/3 cup of flour. I was just wondering if anyone has already tried this. Seems like you would have to add more sugar or something to go with it.

If anyone has tried it, does it rise correctly and taste the same as it did when we used the 18.25 oz. mix (as required by the recipes)? I know that it's been said that the new cake mixes have been reformulated so I'm not sure if just adding more flour is the solution. Can anyone help?

Here's a thread with excellent answers to your questions:

http://www.wilton.com/forums/messageview.cfm?catid=6&threadid=165323