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Betty Crocker and WASC

post #1 of 4
4/3/12 at 4:37am
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Has anyone used the new BC version since it's been cut down in size with WASC?
I'm wondering how it turns out or if any changes have to be made. I also see that DH has cut down in size too.
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post #2 of 4
4/3/12 at 6:49am
It's fine with the WASC. I always cut the sugar down to 1/2 cup.

The Dude abides.

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The Dude abides.

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post #3 of 4
4/3/12 at 7:50am
It works fine without changing the other ingredients, but I usually cut down on the sugar, too, anyway, to reduce any sinking issues.

But to fill pans larger than 9", you'll need more batter.

I can't stand DH. Tried the switch due to the batter volume, but DH requires sifting. Even then I end with little white specks in cakes that I add color too. Good to know they are also reducing their mixes so I am not tempted to use them!
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #4 of 4
4/3/12 at 9:32am
I've used it fine with the externder recipe and haven't had any problems with it.
My Weight Loss Support Group is The Chunky Monkeys!
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My Weight Loss Support Group is The Chunky Monkeys!
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