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Betty Crocker and WASC

post #1 of 4
Thread Starter 
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.
post #2 of 4
It's fine with the WASC. I always cut the sugar down to 1/2 cup.
post #3 of 4
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
Reply
post #4 of 4
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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