I am getting ready to start baking for a large cake I will be making for a friend and wondered if anyone has experimented with the new cake mix formulations yet. Did you add extra flour and sugar, baking powder and if so how much. I have been reading posts where people complain about the extra holes in finished cakes and the middles sinking during the cooling process. I was thinking about adding a little extra flour but I'm not sure how much as I like to keep my cakes on the light side not dense. Any help greatly appreciated.

I only use the white cake mix for WASC and I have not had a problem in continuing with the same recipe.

I know there was a thread iirc about this. I havent tried it yet, I was thinking of trying some off brands tbh. I know thats what some people do now.