I haven't taken the time to read all the posts here (I will this afternoon though!) I STILL use DH cake mixes and have not had any problems at all. When I am making a 2 layer 9" cake, I use 2 mixes - one mix for each pan, they raise well above the pan (lots of cake for the cake truffles!!) and have no issues at all. I just checked the boxes for the cakes I did this morning - expiration date of 06/02/07 - and still has the Wilton stuff on the box. Guess I need to read what the issues are, since I have not experienced any troubles with the mixes!

Got back from shopping...They even raised their prices of DH from .98 to 1.10!!!! I can't see spending more for less of a product! IMO

Okay, first off...I am new to this thread, but just spent the last hour reading thru all 11 pages!

I too have been having problems with DH cake mixes. If I bake them at 350 they are burned on the bottom and raw in the center. If I bake them at 325 they take at least 10-20 minutes longer than recommended on the box to test done. Then they are sinking in the middle. Plus, I swear they do not make the same volume of batter as they did 6 months ago! I used to put 2 mixes in an 11x15" pan and have to trim the top off...now I just hope they reach the top of the pan and do not fall below it!

I love DH, but I am beyond not happy with there mixes at the present. Would email the company, somne of you have even said they sent a coupon for a free mix. But, why would I want a mix, even for free, that will not be satifactory to me.

I am running out of cake mix (I usually keep a large # of boxes on hand...20+, and use them quickly!) With all this trouble, I am trying to decide what brand I will be purchasing next!

I have also been having problems for a while and I thought it was something I was doing wrong. I did try a couple of suggestions from this thread though. It seemed to work good to mix a BC and DH together and I also liked mixing a BC pound cake mix with a DH white mix ( if you do this with chocolate make sure you sift the pound cake mix). I also started sifting my regular mixes but it still did not seem to make the DH work by itself, it still rose, tested done, and sunk after I took it out. Just wanted to put my two cents in. Thanks to everyone else for their input.

Lynn

I just wanted to say Thank You for this thread... I thought I was imagining the DH problem. But I've used them for years and never had anything but raves. I always use the extender recipe. The last 2 cakes I've made I sifted the DH and substituted milk for the water. Wow what a difference. It's almost like the same old DH cake. Thanks for all the great tips.

Cammie

i can't remember but i think they had added milk to thier or taken it out, can't remember but now they are offering both kinds you just need to look at the ingredients. it is also rumored that general mills and i think pillsbury have merged. not sure if it true, but should be interestin if it is.

I too have been substituting milk for water, and the texture has improved a lot! But I still have the problem with the cakes sinking!

Any time I have used DH (not often) I ALWAYS have some kind of issue with it. I only buy BC now, but I know some people swear by DH.

Has anyone tried adding baking soda to their mix? It does help some with the sinking! I use about 1/2 tsp per mix, and it helps with the sinking!

Well I was just about to start a post of the troubles with my cakes. I was thinking that my magic strips weren't working. Each cake seems to get worse. Today, I decided to use the heating core for the first time with my 9x13 pan thinking maybe that was the problem. My cake shrunk away from the edges. There is a depression in the middle of the cake with a crack going all around the depression. THEN, the cake shrunk away from the heating core, so I have this 1/4 inch empty space all around my little cake plug. The cake is also thinner than normal.

I am a scratch baker, but because of all the hoopla over the cake extender recipe and the flavored coffee creamers, I decided I had to try it. Well round one went beautifully and the coworkers loved the cake. But everything after that has been subpar. Nothing that I would want to bring to work. Thank God I don't sell cakes, I'd lose the house. I wouldn't be able to sleep at night worrying about cake chemistry. I bought six DH classic white mixes. I think I only have one left. I will probably start looking at going back to scratch.

I didn't have any problems with DH until recently. I usually make the White Almond Sour Cream Cake with one DH mix and one BC or PB mix. I was always able to interchange them. Usually I buy DH butter recipe, but they were out so I got classic yellow. My cake came out like a sponge!! The texture was awful! I had to use it too b/c I didn't have time to bake another cake. It's dated July '07 and there is a Wilton seal on it. I'm going to re-bake the Halloween cake I have to do with Butter recipe mix and see if it comes out like it's supposed to...

Courtney

I baked a 12 x12 square DH choc cake on Saturday I checked the cake after 45 min it look great, rised up BEAUTIFUL. So I wanted to check if it was done so I used a toothpick when I pulled it out it went down in the middle BAD. I had a hole about 1/2 inch down and about 3 inches across this all was in the middle of the cake. It least I could hide it after it fliped it over. Not very happy with this and this it frist time that it has happen to me. I have another cake to do on Friday wish me luck that it does not do it again.

I gave my cake to my sister to take to work and she will let me know what it taste like.

To me is looked and feels dry hope the frosting will help make the cake taste better.

You know, now that I think about it, mine always seem to deflate AFTER I have checked them with a toothpick.

Could this be the cause of our problems?

I never check my cakes with a toothpick. I just gently press in the middle to see if it springs back.

Well, I'm off to bake another cake using one DH butter recipe mix and one BC yellow mix. I'm crossing my fingers that it will work or else it's back to the drawing board to find a new recipe.

Courtney

Anyone out there have a simple yellow cake scratch recipe they want to share because I think after we all use up our already purchased boxes of mix we will be ready to try something that will work every time we bake.
Thanks to everyone for sharing your experiences!

Same here-shrinking, testing done, but sinking and being wet/doughy in the middle-while the sides had pulled away. If they changed the formula, I wonder if they are using cheaper/lower quality ingredients?? I have sworn by DH for the past 20 yrs, but now I'm starting to swear AT THEM!!

I actually find that Pillsbury has been really dependable for me lately. DH has not been as dependable. The sides on my DH cakes last few times I've used it have been pulling and drawing inwards and over all shrinking too. I was wonderring if it was just me or not

I used DH for 30 years and have now switched to BC Boy has this thread recieved alot of attention I first thought it was me that was missing something but looks like not. I have only 6 boxes of DH left and try to avoid them I will use them for cupcakes. Thanks for all the responses. WOW!!!!

Wow! Same problem this weekend. I made two attempts at the DH butter cake. Horrible. Sunken in the middle. The top also had a two tone swirl design? DH is the only one that I have been using for white and yellow cakes. The sides had pulled away and were distorted. Glad it wasn't me after all!

This thread has been quite helpful. I too have noticed problems in the past month where my DH cake mixes have sunken in the middle and shrunk after they were put on the rack to cool. Last night I had a problem when I turned the cake out of the pan that the edges were rounded not crisp if you know what I mean. I used 2 x8 pans with a nail in them, it was well greased with the homemade release mix. My 2x8 square pans did just fine in the second batch of mix. Has anyone else had the edges turn out rounded instead of even? Pam from Bama

Strange thing happened...I like to make cakes using the "Durable Cake for 3d & Wedding cakes" recipe here on CC. I don't have these problems when I make the cake like this with DH mix, I follow the recipe exactly, except substituting milk for the water, no problems. The denser batter improves the structure and the cakes do not fall!

Has anyone else done this? I hate to change mixes if I can find a solution that works, I love the taste of DH!!!

OK, I tried my recipe(doctored WASC) again using DH Butter recipe and it came out perfectly!! Super soft and fluffy, but dense...with a fine crumb. I've made this recipe so many times that I don't even need to take out my recipe book to make it. So I totally knew when something was "off" with the recipe. It was definitely the DH yellow mix that caused my cake to have a horrible texture, like a kitchen sponge and kind of chewy. YUCK! I used to be able to interchange the mixes with good results but not anymore I guess.

Anyway, I just wanted to share my results. I'm very happy that I can keep making my usual recipe!

Courtney

Maybe I am just imagining things, but when I buy the super-cheap on sale DH mixes from Wal-Mart, they shrink and dip in the middle. When I buy them from the more up-scale grocery store near my house they work great! I wonder if Wal-Mart puts them on sale b/c they are getting old? I don't know. My husband tried to make my birthday cake for me and was so upset that it came out all distorted, but I assured him that it was just a bad DH mix. I will be trying the DH mixes for a large wedding shower this week, so I hope my theory is correct!

Okay, now that I have read all 12 pages of this post, I am scared! I just bought 12 boxes of DH cakes mixes last night @ Walmart for $.75 each! I have 300 cupcakes to make by Saturday, and this thread has me really nervous!!!!

I am going to try and substitute the water for milk idea, and I always add a shot of vanilla to the mix, and I follow their directions to a tee.

Crossing my fingers! I'll let you know what happens! Last thing I want is a bad ending to this...this is a good opportunity for me, and I don't want to blow it because of faulty cake mixes!

C

I think you should be okay charman!

For the most part my cakes are the only thing I am having a problem with. The cupcakes turn out fine! I measure the batter with a small ice cream scoop, so they all have the same amount, then I pop the cupcake pan on the counter before I put them in the oven to remove any air bubbles in the batter.

Works great everytime! (Maybe I need to do that with my sheet cakes???)

Just got this info from a friend. Perhaps it means that our DH troubles will soon be over and they are reverting back to the original formula (it doesn't say that, but let's hope). Of course that means using all the ones currently in my cabinets!

CELEBRATION TIME!!!!

Hi everyone,

I just started using DH and I've made 3 cakes and some cupcakes. With the cakes, I find that I have to increase the baking time more than the instructions call for as the cake is still runny, soft in the middle, and like you, it pulls away from the sides.

Glad I'm not the only one with this problem. I thought it was beginners luck!!

Wow!!!!!!!!!!!!!!!!!!
Cakes By Ellen I think you are terrific!!!!!!!!!!!
Thank you so much for sharing the info with everyone.