I’m beginning to think there’s been another change in the mixes Many yrs ago something similar happened & we finally found the mix recipe had been changed (if I remember right it was long before the reduction of size) You mention using different brands - could you tell me which ones you used? I ‘m soooo sorry you are having problems The other thing I’m wondering about is your saying that the cake was in the oven for an hour then state the size pans —all of them what I consider “small” & should have been done in 30 minuets-certainly no more than 45 Did you leave them in hoping they would rise better? Is anybody using mixes straight w/o making it WASC ?? If so please let us know if you’re having any problems
The last time I baked a cake using the *Original* WASC recipe was the end of March. It was a two tier, 9" and 6" chocolate and vanilla marbled cake. I baked at 340 degrees F., and had no problems. I don't remember exactly how long it took for them to bake, but it was between 45 minutes and one hour. I have another cake coming up soon, for which I will use the same recipe, so I am anxious to see how it bakes.