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The $64 Question (sorry, kinda long) - Page 2

post #16 of 17
I really like using cake mix, depending on the project. If I need something sturdy, like a tiered cake, I definately prefer scratch. If youre having trouble with box I have had the most success with using the cake doctor book to "fix them up". She gives really great solutions to take DH, betty crocker or pillsbury and make them taste and feel like scratch.
post #17 of 17
Quote:
Originally Posted by dblevins

The batter was closer to cookie dough than cake batter. I have never seen such a thick mess. Then, it took almost an hour for the dang thing to bake. Once it was completely baked, it had a crisp crust.



That doesn's sound right at all. I've used DH for years. If the batter was that thick, then something was missing - improper amount of water, oil or eggs. Even the devil's food mix is not that thick.
...will there be cake?
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...will there be cake?
Reply
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