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Durable cake recipe question

post #1 of 2
Thread Starter 

Hi all!

 

Quick question about the recipe above... I'm about to make it... and the recipe calls for duncan hines cake mix... which is normally 18.25oz... unfortunately I've run out of DH, and only have betty crocker ones which are 17.64oz. How much do you think I should alter the rest of the ingredients? (for example, it asks for 4 egg whites, 1/2 cup water, 1/3 cup vegetable oil, 1 small package vanilla pudding mix (usually around 111g I believe?) and a cup of sour cream. I'm making a double batch... so in total, it would be about 1.2oz less of the cake mix... Do you think it'd be better to reduce the other ingredients? and if so, how much?

 

Thanks a million!

 

Best,

Vicky

post #2 of 2

If you have an extra box of mix, maybe make up the difference from it to add to your DH recipe.

 

Save the rest for adding to the new smaller sized packages icon_mad.gif until someone figures out how to adjust age-old enhanced box mix recipes to accomodate the change. 

In my opinion, cake should be at the base of the Food Pyramid.
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In my opinion, cake should be at the base of the Food Pyramid.
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