True dat, but I gots a number of old recipes that use the mixes as a basis such as;RUM CAKE1 cup chopped pecans1 Duncan Hines yellow cake mix1 Instant vanilla pudding4 eggs1/2 cup . . . .;Mocha Rum CakeCake:1 cup chopped pecans or walnuts1 1/2 teaspoon espresso powder or instant coffee1/2 cup hot water1 (18 1/2 ounce) package devil's food cake mix1 (3 3/4 ounce) package instant chocolate pudding4 eggs1/2 cup . . . . ;AndPistachio Pudding Cake1 box Yellow Cake Mix (Duncan Hines )1 box instant pistachio pudding1/2 cup oil1/2 cup chopped . . .I don’t bake cakes often but I’ll occasionally make a rum cake or pistachio pudding cake for church and my post is mainly fur udder folks that bake similar cakes.C.J.V. - gonna try jamesmw ’s Duncan Hines Clone recipe fur my next run cake, me So the DH cake mix was 18.5 oz and is now 16.5 oz or ~90% of the original size. The impact on the recipes would be the following:use: 3 eggs + 1 egg white (or yolk) instead of 4 eggs 3.3 oz of pudding (or 85% of a 3.9 oz box--which for some reason the jello pudding is according to the Kraft site) instead of the 3.75 oz 7 TB + 1/2 tsp water instead of 1/2 c.just under 1 1/2 tsp. espresso--more like 1 1/3 tsp 14 TB pecans (oh heck, just use the full cup--extra pecans are a good thing)and so on.....You get the idea....sure it's a big PITA, but if you really want to make the recipe, just go roll with the punches and adapt it. Alternately, something I might do--is to email the recipe to customer service at Duncan Hines and then let them make the adjustments...that might wake the company up to the fact there are some unintended consequences of its effort to increase margins.....
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