Recipes

[FunkyHulaGirl]

Well, I haven't gotten a reply from The Cake Mix Doctor yet (and no, I'm not about to buy her own brand of cake mix for $5 a box, plus shipping), but have been looking online to see how other people have been dealing with the smaller size in recipes. There are a lot of angry customers out there; on the Betty Crocker site, dozens are saying the taste is different ("awful" is often used), the cakes have "sinkholes," and they're no longer going to be buying that brand. Can't say I blame them. A Betty Crocker rep has a B.S. reply that the product was reformuated, but no one is happy about the new product.

Anyway, this is the most helpful suggestion I found anywhere, and what I had figured on doing on my own:

You can still use the Duncan Hines cake mix but you need to make some changes. First, follow the instructions on the old boxes. Then instead of using just one box of cake mix, you need to add another 1/3 cup of dry Duncan Hines mix to make it equivalent to the old Duncan Hines cake mix.

Of course, that means you'll end up with an opened, partially-filled box of mix, but I'll keep one box in a neutral flavor (white or yellow) on hand for that purpose.

The Aldi's Baker's Choice mix is still 18.25 ounces, but it does contain pudding in the mix, which most of the Cake Mix Doctor's recipes recommend against using.

Several people have raved about Ginger Evans brand cake mixes from Sav-A-Lot, saying they're even better than Duncan Hines, and they're only 69 cents. We have Sav-A-Lot in this area, so I might give them a try; I'll let you know if they're any good. I don't know if they have pudding in the mix or not; I'll take a look.