I was looking for the thread that includes actual human contact with one of the cake mix makers. This person was going to take up the issue of the smaller cake mix.

So I looked at all the major brands' websites, where they list ingredients, and I see the following:

--all brands are using cheaper sodium aluminum phosphate and calcium phosphate, in place of better quality calcium pyrophosphate double-acting baking powder

--no brand has milk powder present except accidental casein traces

--there are gums present that give a batter consistency but NOT a real cake quality after baking

And only Duncan Hines says to bake the cake immediately after mixing (which is the only way to use that cheap baking powder properly).

Quite frankly, I would encourage people to use skim milk instead of water in cake mixes.  Or better yet,  make your own cake mix because then you don't have a chemistry set when you make the WASC.