No because IMHO the moisture ratio would be off. I think you'll have to figure out the percentage of the missing mix from the old weight compared to the new weight. Once you figure out what that percentage is, you could reduce that percentage (more or less) from the water, butter, eggs, etc. that will comprise the moisture.
If you decide not to do that, your cake may end up too wet....but who knows, maybe an overly moist cake might be better?
*~"Never eat more than you can lift......" Miss Piggy~*