ANYONE HAVING PROBLEMS WITH DH CAKE MIX - Page 8

I also switched to BC......I thought it was just ME...but I still doctor my BC mixes....I want to learn some good scratch cakes...but for now I am concentrating on learning the decorating part!

Has anyone noticed that the Wilton symbol does not appear on the DH boxes any more? DH also used to recomment baking in Wilto Decorator Preferre and Performance Pans. This used to be listed on inside panel with the Tier/Large instructions.
I think I might try to emial Wilton to see if/why they have stopped endorsing DH.

I think that's a good idea. Maybe we should have realized when the Wilton endorsement left the box that there was a change .... ????

I'm so ticked off that it's more than just me this is happening to! Thought this was a great company until recently .....

but I digress. Lots of good ideas here!

Ok- so I sent an email to Pinnacle foods yesterday afternoon and they just emailed me back asking me to call this 1-800 number and have a box of my cake mix with the upc barcode #'s and the Use By date and a bunch of other numbers - so, since I don't make a habit of carrying my boxes of cake mix to work with me I will have to wait until I go home to do that! But I can only call Mon-Fri 9am-5:30pm and since I won't be home from work by that time I guess I'll have to wait until Monday!!

Just wondering if anyone else got this same email and if you called the 800# - just curious what they have to say!

Ok - I'll let you know the outcome when Monday rolls around!!

Thanks
Brandie

Yeah, they sent the same thing to me. Unfortunately, I'm in the process of moving to a different state, and my mixes are in a box somewhere in the garage.

I use two different brand mixes for my cakes, like one DH mix and one pillsbury or betty mix. This seems to work better than using two DH mixes. The texture is more fine crumbed. I pretty much always use the WASC recipe with the two mixes and it comes out great.

Also, I sift my mixes to get out all the lumps. I think that helps a lot with the holes.

Courtney

I had ton's of problems with DH Butter Cake Mix. Sunk in the middle on everyone I made.

Just tried BC mix last week and had really good luck. May be switching myself

I have noticed that the stores around me are BARELY keeping DH on the shelves...just the basic flavors and thats it...Looked like Betty crocker had most of the shelf space in all of the stores.. They might be discontinuing a lot of the flavors

I wonder if this would explain the troubles I've had with my chocolate cakes recently?

I never remember it happening before, but the last 3 chocolate cakes I made from DH mixes have come out gummy, all the way through. I've been adding the stuff from the Enhanced Cake Recipe. Mostly just the chocolate has bothered me.

But I recently purchased DH mixes on sale at Farmer Jack 10 for $10! I have 7 of them left! Akkkkk!

Interesting! Aldi's are tucked away here and there, no real advertising to speak of, and their hours are pretty limited. I might check that out. At least I know it will be a good price!

Add me to the list!! I used to only buy DH mixes but I am going to have to change! I have been having problems lately and thought it was something i was doing wrong! Then I started reading this. I have a cake for tomorrow and I had to use what I had (DH) and I split 3 mixes between two 9 x 13 pans. The center sunk! On top of that it didn't rise as much as it used to. THis time it wasn't gooey which it has been doing. I decided to bake another two pans this time I only put one mix in each pan. It was almost the same size as the first!! But it didn't sink in the middle. I cut off a little bit and it just doesn't taste the same to me. I am really disappointed. I hope they "Unfix" whatever they thought they were fixing soon!! Guess I better get busy trying out some of those white scratch cakes!

Here's one more, I wish I'd read this thread sooner, but until early this week I hadn't had any trouble with DH. This time I made an 8" and 3" deep pan enhanced and pudding added to use for a purse cake. (Mixed two of them and made some smaller cakes at the same time.) I thought it would never bake! At one point the top (which had risen about an inch above the pan) was starting to burn, so I cut that off, turned the oven down a little more, and put it back in...another 20 minutes later it wasn't much better, still gooey in the middle. As a last resort, I turned the whole thing into another pan, left them together and put them back in the oven, after a while it looked as if it was finally getting done...I just turned off the oven and left it in there. When I finally took it out and turned it out of the pans, it still was sinking a little and looked rather fudgey, but was edible, so I went ahead and made my purse out of it (it is for a family BD), but I felt like I'd run a marathon trying to get the cake cooked! The smaller cakes cooked all right, but were very dry, even with the extenders in them.

My thoughts were that I'd made the batter too thick, and then the 3" pan is harder to bake through, but now I have to think the mixes were not quite right either.

Maybe we will have to set up a boycott of DH, just to get their attention. Sorry this was so long. Janice

Interesting theory? Eggs in the states are pretty old by the time they reach the store. From what I understand they are 3-4 weeks or from farm to grocery store.

USDA (United States Department of Agriculture) inspected eggs have a date stamped on the carton indicating the last day that the eggs can be legally sold. This "sell by date" is no more than 30 days beyond the date the eggs were packed. Eggs are usually packed within a week of being laid, but they may be packed as long as 30 days after being laid, which is within USDA regulations. The pack date is a 3 digit code that is stamped on the carton near the sell by date. Each day of the year is given a number from 1 to 365, with January 1st indicated by the number 1 and December 31st indicated by the number 365. The number 105 on the carton shown indicates that the eggs were packed on April 15, the 105th day of the year. (The number to the left of 105 is a code number used by the packing company). Eggs can be sold up to a month after the packing date and if they are properly refrigerated, they are generally safe to eat as much as a month after the sell by date. A general rule to follow is that any egg that looks or smells odd should not be used.

This sounds odd, but when I have trouble with DH chocolate cake not rising, I use cold water in the mix. (Straight from the refrigerator.)

Wish I had time to read this whole thread right now but am heading out the door.......will read with great interest later as I tend to use DH, too, and haven't had any more problems than when I use BC or Pillsbury every once in awhile. In my case, it may be operator error.