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Brown sugar in cake mix question

post #1 of 3
Thread Starter 
Hi everyone. I'm trying out some new flavors for my cakes. I use mixes with pudding and extra egg; how much brown sugar should I use if I wanted to use it in a recipe?
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Don't just do it...Do it just!
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post #2 of 3
Brown sugar usually substitutes equal measure. BUT it's going to change the texture of your cake, so I wouldn't sub more than 1/2 to 3/4 of the sugar called for. It will give you more crust on the top of your cake and cupcakes.
post #3 of 3
Thread Starter 
Thank you!
Don't just do it...Do it just!
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Don't just do it...Do it just!
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