Originally Posted by amanda1110
I made the chocolate raspberry cake. Here's what I used:
Pillsbury devil's food cake mix
12 oz. bag of Dole Frozen Raspberries with the seeds squeezed out
8 oz. of Daisy low fat sour cream
1/2 c. Vegetable Oil
3 lg eggs
1 c. Ghiradelli chocolate chips
It made enough to fill 2 9" round wilton pans about half as full as I would normally fill them
Amanda ~~ Welcome to the CC forum. I make many of the Cake Mix Doctor's recipes and they turn out very well. However, since you are new to the forums you may not be aware that her book & the recipes were based on 18.25 oz
. boxes of cake mix. This was the standard size of cake mixes by Duncan Hines/Pillsbury/Betty Crocker for about 20+ years (maybe even as long as 50 years.....).
The past year nearly all manufacturers of cake mixes have made their boxes smaller. They are now 15.5 - 16.5 oz. per box. Although we have hollered and screamed, it is to no avail. The manufacturer's "claim" that these smaller mixes have been "re-formulated", and that they will produce the same "volume" of cake. (Not true.)
However, all is not lost.
Here's my email and the response from Anne Byrn, author of "The Cake Mix Doctor".
"Good morning, Ms. Byrn.
As you probably know, Betty Crocker reduced their mix sizes recently. Even though Duncan Hines said they would NOT follow suit, they have.
A member of the Wilton.com forum received confirmation this morning:
"Ok ladies I just got off the phone with a rep from DH and he said yes, they have reduced their Classic line from 18.25 to 16.5 in an effort to remain "cost competetive". He said only the Classic line but those are the ones I use. He had a long story to tell about the reason they are doing this: to keep from raising their prices. I understand that but I would rather pay a little extra than have the sizes cut!"
What impact will these changes have on the recipes printed in your books? Do you have any suggestions?
"Thanks for your email. It is really distressing that food companies think they can keep reducing the size of products. For the past few years the mixes have lacked the structure, and I have advised cooks to add a little flour to the dry cake mix to ensure the cake will have structure and not sink while cooling.
I, too, would rather pay a little more and keep things consistent.
Let's let the dust settle, and I will be interested to try my recipes with the smaller DH mixes.
In the meantime, it's a good idea to add a little flour (up to 1/2 cup), a little sugar, if desired, and a half teaspoon of baking powder to the smaller cake mix before adding other ingredients.
Or, check out my cake mixes on my website - www.cakemixdoctor.com
- clicking on Anne's cake mix. They are a little larger than the conventional cake mix.
Thanks for your interest, and let's keep in touch!"