I just  bought several of Duncan Hines classic white and devil's food. The white is very runny while the chocolate is fine. Has anyone else  noticed this? 

I don't use the Classic White because I have an aversion to using only half of the egg.  Although I use DH mixes frequently, I use the for making the Original WASC recipe, so there is really no way to judge if one is thinner than another.

Is your Classic White baking as it should?  Some cake recipes are a lot thinner than others and they could be one of them.

I’ve always wondered about the thinness vs thicker batters especially after watching the tv baking shows   Does it make a difference?  Is one type better than the other?  Or does it just depend on the recipe?   On another note-do you prefer using a “to size” pan or do you bake up a sheet & cut your rounds?  Been seeing that on tv too    I always used sizes pans   To me cutouts are not as strong-could cause structure problems  

It may not always hold true, kakeladi, but with my recipes, the very thin one (Hersey's Perfectly Chocolate Chocolate Cake) is much more tender than the recipes with thicker batter.  That is the only difference I can tell.

I've never heard of such a think as baking a sheet and cutting out rounds!  Sounds like a serious waste of cake and, I agree, it woud not be nearly as strong as a cake baked in a pan to size.

I have a chocolate cake recipe (made with warm/hot water) batter is thin but bakes up beautiful like yours Sandra. And cutting rds from sheets, I've heard of it , but it's crazy & wasteful.

Yah that was my thought on cuttings   But I was watching a cake show from UK recently  & some big name there did that & it’s not the 1st time I’ve seen it done  

I've worked in bakeries that didn't want to buy more cakes pans, so we had to bake full sheet cakes and cut the size we needed. Wasn't a fan. 

Betty, my chocolate cake uses hot water too.  I bet it is the same recipe.  It came from the Hersey's Cocoa can many, many years ago.

DH's classic white is my favorite cake.  However, I use whole eggs instead of egg whites.  I just hate using only part of an egg and I rarely make desserts with just egg yolks so they would just go to waste.  It does make the cake less white but whatever.  I have never noticed it to be a very thin batter though, but then again I have never made it with just egg whites so not sure if that has something to do with it.

I have used Dh for 20 years  and I think the quality is going downhill. I buy 6-10 cases at a time and this time the classic white is just not there. I'm going to try adding more mix and maybe add a pudding and extra egg. I have 6 cakes this week plus a 3 tier and 17 dz cupcakes for a wedding on the 17th.  I don't need this headache right now.

yeah those cracks in the foundation are no fun at all — - adding more mix & stuff sounds like a great idea — hope everything goes smoothly! best to you