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adjusting WASC recipe

post #1 of 7
Thread Starter 
When I make WASC I find that it sometimes (most of the time) gets way too moist when I wrap and refrigerate or just leave out....So I've been thinking....is it because I use egg whites from a carton and I'm using enough for 8 eggs, rather than just use enough for egg whites? Or is it because the cake mix boxes have less cake mix in them and I don't adjust the liquid? Any thoughts?
post #2 of 7
If i`m not mistaken, I think someone has said to add 2/3 cups of Mix from another box And just keep that one for extras in a plastic bag, But hopefully someone will jump in and correct me if i`m wrong.
post #3 of 7
Thread Starter 
that's a great idea! thanks!
post #4 of 7
Your Welcome!
post #5 of 7
I measured the cake mix out by weight, and it's about 1/3 cup.
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post #6 of 7
Thread Starter 
thanks, will definitely add more mix next time!
post #7 of 7
Some, in fact most, manufacturers of cake mixes have reduced the size of their mixes from 18-something ounces to 16- or even 15-something ounces, so they're not as big as they were. That's why you need to add some from another box. I can still get Duncan Hines in the older size, but I don't know for how long.
Marianna
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Marianna
"I know my own mind...and it's around here somewhere!"
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