do not know -- is it for all of the flavors? i'll look next time i'm at the store --
but sometimes they would have a rare flavor to require different amounts but idk --
hey, so i went to their website (is this you?) and found this under the white cake mix page:
Very disappointing.
I am a cake decorator with over 25 years experience. I started my cake decorating journey using Duncan Hines cake mixes and have been a faithful customer ever since. While I am perfectly capable of making a cake from scratch, my customers rave about the taste of my cakes when I use Duncan Hines so if they are happy, then why change? Leaves me more time for the decorating. But after all these years of buying hundreds upon hundreds of Duncan Hines cake mixes, I now feel the need to change to from-scratch or another cake mix company. I tolerated and adjusted to the change with the smaller cake mix volume a few years ago despite it messing with the number of mixes needed to properly fill my pans. But the change in the formula with the added oil is unacceptable. It is not the same cake…doesn’t rise as nice and is too crumbly. Why change the formula?? I would rather have paid a little more and adjusted my prices if you really had the need to make cuts. Duncan Hines is for the home baker but you do have a very large customer base of home cake decorators. Not now.
they kindly responded:
Hi. Thank you for taking the time to reach out to us. We have reformulated our Duncan Hines classic and signature cake mix line to offer the same moistness and delicious taste bakers know and expect from Duncan Hines. We'll be sure to share your experience with our team. We hope you'll give us another chance and let us know what you think of our other products. Thanks again for your review.
Going back on the comments it looks like the change could have been as long ago as 5-6 months.
I seldom use it— but just picked up a couple yesterday. After I got home I noticed the expiration date is this week —it’s been sitting in some back room for quite some time! Didn’t plan to but Maybe I’ll make the one cake I have coming up bigger just to use them up:) I almost never look because usually there is like a year before they are old.
I don’t follow the instructions on the box as I have used my WASC recipe for years and never have added oil.
Hi, -K8memphis , no that wasn't me. I also contacted Duncan Hines-Conagra- and they couldn't tell me when it changed. It has to have been since early December maybe. I buy up to 30-50 boxes at a time and take them out of the boxes and store in a plastic tub.. I never paid any attention as I've done that for years. I don't know why I happen to look that day. I have about 100 different mixes all together . I'm adding 1/3 cup oil + 1 TBS. The new ones that call for 1/2 cup I've separated. To the white mix I also add 1 tsp baking powder per box and I can see a height difference especially in the cupcakes. My customers love Duncan Hines.
glad it’s working out — sounds like you have a nice cake business going — very cool!
Quote by @kakeladi on 16 Jan 2022 , 1:17am
Have no idea but…. I don’t use oil in my recipe. Haven’t for the past 25 years or so. Look up Kakeladi’s *original* WASC cake recipe.
Yes, Yes, Yes........... if not this recipe
the best & most favored white cake mix I've ever used is Amazon.com : Krusteaz Cake Mix - White, 5-Pounds : Grocery & Gourmet Food
Just add water.
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