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Duncan Hines Cake Mix - Page 2

post #16 of 25
Quote:
Originally Posted by labmom

i have had problems with duncan hines mixes for a while so I switched to betty crocker. I found bugs small spiders with webs in the plastic bag with the mix.. it was in several mixes of duncan hines orange and lemon and when I contacted the company with all the number and where I purchased them and they didn't do anything. I never got coupons or replacement or an Im sorry. I also noticed that the duncan hines cake mixes have less batter than betty crocker.
The last pilsbury I used was the devils food and I had to rebake it with another mix because it tasted burned but it wasn't. just had an off taste.
I have had to sift betty crockers white cake mixes. It comes out like bisquick with a bland taste, and have had problems with cracks and not baking right. Had my oven checked and called the company to see if they changed anything they said no.. but something had to have changed. They talked to me on the phone like a 5 yr old who had never baked a cake before. They did send me coupons for the messed up mixes and then paperwork on how to bake a cake! boy that did not set well me with! I have been baking the same way with the same mixes for over 32 yrs now.
we have an off brand here not sure who makes it and it has been better tasting and more reliable than some of the name brands. just not available all the time so I guess people really like it better as it sells out quickly.



Wow! I'm happy to say that I've never encountered any critters in my mixes- although they may not have been visible- ewww. icon_surprised.gif

I do put flour, dry pasta, and mixes in the freezer for 24 hours to kill any potential stowaways. I sift everything for better texture and to be sure that I catch what might be a problem. I don't know anything about mass production, but there is a chance of finding "extras" in our food. Government agencies have regulations of how much is acceptable- not that it makes me feel any better about it.

I use Pillsbury dark chocolate cake mix exclusively. I don't like the german or devil's food chocolate cake mixes- not fudgy enough. I substitute strong coffee that has been cooled for the water, and I add vanilla and/or other emulsions/extracts to the batter. I've had great success with these changes- everyone loves my chocolate cake. I used to make a scratch chocolate cake but everyone like this doctored mix better. I like the consistency that I get with box cakes because I don't bake enough to get the scratch recipes perfected.
Have a heart that never hardens, a temper that never tires, a touch that never hurts.
Charles Dickens
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Have a heart that never hardens, a temper that never tires, a touch that never hurts.
Charles Dickens
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post #17 of 25
Labmom, I think we just might have to master scratch baking. I do scratch baking but I also do a little box baking for pound cakes and I always use the extender recipe. But I can tell Duncan Hines Has changed their mix. I'm tried of all the sinking pound cakes. Plus DH just doesn't taste the same.
post #18 of 25
Well I tried my almond cream cheese pound cake recipe from CMD but used Betty Crocker's Butter recipe instead of DH. It baked up perfect and didn't sink. But I didn't perticular like the taste of BC. It tasted a little chemical to me.
Maybe I'll try the recipe with DH classic yellow mix.
post #19 of 25
wow, I'm curious about the yellow DH cake mix. It has always been my favorite. I usually nibble off of the tops that I slice off, but this past week when I baked an order, I didn't not taste it. When I spoke with the recipient they said they did not like the yellow cake! I was really surprised because it is usually just a classically, good-flavored, moist cake. Now I am wondering if it truly was a bad tasting couple boxes of mix. Ugh, I guess I should always eat from the tops from now on just to make sure! I have never used another brand of mix for the past six years and don't intend to, but I certainly plan on testing from now on.
post #20 of 25
I've seen quite a few posts with people having issues with Duncan Hines and it surprises me because I have used Duncan Hines Classic Yellow and Classic White for all of my cakes (enhanced with other ingredients of course) and it always turns out great and people love it! I've never encountered the hard bits, bugs, or bad taste. Interesting how different the same cake mix can be! Sorry to everyone that has these problems! Best of luck in the future!
A well-balanced diet is a cupcake in each hand.
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A well-balanced diet is a cupcake in each hand.
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post #21 of 25
I've always used DH too Emilyjo9. I prefer the taste. But it's the butter recipe that I'm having trouble with. And the taste is different . They've changed the butter recipe. I've made that almond pound cake hundreds of times and it never used to sink. But now it sinks everytime. I don't have a problem with the DH white. I only use those two because I usually bake from scratch.
post #22 of 25
I have been having the same issue with duncan hines. My new go to is Pillsbury and they seem to be working much better than Duncan Hines. The last box I bought the bag was open and the mix was all in the box. I wrote them and they sent me a coupon for a free product.
post #23 of 25
Thread Starter 
I've also tried Pillsbury. Last week they were on sale at a local grocery store 10 for $10, so I bought them. They've been great so far!
post #24 of 25
When I took cake decorating classes at our local cake shop, they suggested Betty Crocker. That is what I have always used. I change the recipe and use milk instead of water which they also suggested. Have had great results with them.
post #25 of 25
It's been me and the Dough Boy for years, (Pillsbury) but in the past 6 months, they have stopped selling it in my area. (Why? IDK) And I swear by Pillsbury cake mixes. I have never had a problem with them, they taste great and moist.
I have purchased Duncan Hines on sale several times and it always leaves me disappointed. When I go to torte it, it cracks terrible. I have pieces falling off the edges and I have to 'glue' them together with buttercream.
AND I WORK WITH NEARLY FROZEN CAKE! UGH!!!

Right now I am sticking with Betty Crocker and it seems to be doing okay. If I have to use DH, I try to mix a large batch of cake and mix the brands.
How difficult can it be to formulate a satisfactory box cake mix and why, after years of success do they have to mess with it?
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