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A while ago we had sort of a discussion about the size of cake mixes from Betty Crocker. Here's what the Cake Mix Doctor, Anne Byrn, says about the 16.5oz size: The basic rule of thumb is to add 1/3 C Flour to the mix before beginning the recipe.
Now, that's an easy enough solution so that all the recipes that were written for the regular size box can still be used with no problem. I know that it's not earth-shattering, but I'm glad to know the solution.
"If there are no dogs in Heaven, then when I die I want to go where they went." -Will Rogers
Funny you mentioned seeing this Carole-we must have been reading the same thing at about the same time.
So what about the Betty Crocker mixes that downsized by 3 oz? Duncan Hines downsized by 1 3/4 oz. on their yellow and chocolate cake mixes-don't know about the rest of them-from what I've seen at the store, the other flavors are still 18.25 oz-some are called "signature" and the yellow and chocolate are "classic". Confusing or what? All I know is Pillsbury is still 18.25 oz. and I read EVERY WEIGHT before I even pick UP the doggone cake mix box.
Another thing-would you use cake flour or all purpose I wonder?
Life is just getting too stinkin' complicated............
Thanks for the heads up! Have a great rest of the weekend.
Well, you're ahead of me...I didn't even know that Duncan Heinz downsized they're boxes! And that's the brand that I buy all the time. As far as the flour, I'd just use regular flour and throw in some baking powder. When I have some REALLY OLD cake mixes that expired, I just put in some baking powder and you'd never know just how old they were...rise just like a fresh one. I know, I know...that's terrible to let something get that old and then still use it. Of course if it's some kind of expired food that can make you sick, I wait till my husband's not home and then throw it out!
But yeah, you're right. It does really get confusing when companies do that. Why don't they just raise the price .20 and leave the size alone.
You have a good rest of the weekend, too!
Thanks for the info Carole and Carol. I used the mixes when I did quick last minute orders for Cake Pops, but have decided to boycott the mixes all together anymore. I didn't like Duncan Hines answers when questioned about it. On facebook they say "email us" and then just tap dance their way around it. The solution you posted sounds good. Thanks for the tip.
As we grow up, we realize it is Less important to have lots of friends and More important to have real friends. I Never regret my choices because i'm more intuitive than you realize
But what about when you aren't making a CAKE, but rather some bars or a cobbler type dessert using a cake mix?
I wrote Betty Crocker asking this question and got the standard canned reply, 'your cake will be wonderful, blah blah blah"....not an answer at all.
I'm back to doing it the old fashioned way with sugar, flour, butter, etc.
Thanks for the tip. I still have three of the old size mixes and I just checked. One "expired" last Oct. but I'll use it anyway. Our neighbor when growing up always added a teas. of baking soda to her mixes and they were always higher and lighter...very good.
Now that DH has diabetes we've cut down on....but not eliminated.... sugar so I now make cupcakes instead of layer cakes as they go a begging. Too much at one time for us. I freeze the cupcakes and then take out one or two as needed. So the size of the boxes don't affect me much anymore.
Thanks, everyone, for your tips. I, too, look carefully at every box of cake mix before I buy one. I made a Duncan Hines spice cake yesterday, and the box (I bought it on 3/31/12) was 18.25 oz. . I wish they'd just raise the price, instead of cutting the size.
I think the Cake Mix Doctor, Anne Byrn, must be getting a lot of the same questions about the new size cake mix. Here's what she wrote the other day about the Almond Cream Cheese Pound Cake recipe that's in her original book:
• If you are finicky about baking and have a kitchen scale, weigh out 1.75 ounces of flour and add it to the bowl. • No scale? Measure 6 tablespoons flour and add it to the bowl. • Not so picky? Add somewhere between 1/3 and ½ cup flour to the cake mix before adding other ingredients. • No flour? Bake the smaller mixes in 8-inch instead of 9-inch layers and you will have taller layers.
Here’s the website if you want to read the whole article.
Maybe I was wrong when I thought she was going to re-do all her cake cook books. Maybe she meant that she was just going to try them out with the newer size boxes.
I don't think the Betty Crocker mixes are selling well. It seems they are almost always on sale ever since they shrunk .
Good...I hope their cake sales go way down!
This is a big help but I did notice in the store that the Duncan Hines Signature Mixes are still 18 ounces.
Only the "Signature" Duncan Heinz mixes are 18.25 oz. Their "Classic" yellow, chocolate, white and butter cake mixes are now 16.5 oz.
And in reading more comments on other websites, the addition of flour isn't doing much for the structure of the smaller cake mixes-it's still full of holes and in a lot of cases, very dry.
Such a shame they did this without saying one word to the consumer-people found out when they got home and wasted good ingredients only to find their recipes weren't turning out the same any more.......and then they realized the downsizing of the package.
If these companies were so gung ho about the "reformulation" then why not tell consumers they did it on the box? "NEW AND IMPROVED" or something like that? Why just take away 2-3 oz., not say anything and slide the box on the shelves. Were they hoping people just wouldn't notice?
Hi all. My intent was to post a Cherry Crisp recipe I tried recently, but I saw this thread and thought I'd add to it. There is a site I bookmarked some time ago that has some easy, basic cake mix recipes. White, yellow and chocolate. I hope it helps with at least some of the issues involved with the smaller cake mixes.
I made this recipe using (not my choice) the smaller version of a white cake mix (Aldi's brand). It came out just as good - it certainly didn't last long!
Cherry Crisp (serves 12)
2 cans (21 oz each) cherry pie filling
18 1/2 oz box white cake mix
3/4 cup (6 oz) pecan halves
8 Tbsp (1 stick) butter, chilled
Preheat oven to 350-degrees. Spread pie filling in a 9" x 13" baking dish. Spread cake mix and pecans evenly over cherries. Cut butter into small cubes (about 1/8") and scatter evenly over topping. Bake for 45-50 minutes, until top is golden brown and filling is bubbly. Let cool for 30 minutes before serving.
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