From NOLA.com’s Judy Walker’s column, “Sneaky! Cake mix sizes have changed; recipes based on them may not work”By Judy Walker, NOLA.com | The Times-Picayuneon November 28, 2012 at 9:51 AMDanger, danger. Before you reach for that mix to make your favorite holiday cake, please be forewarned: Without telling anyone, the big three cake-mix manufacturers have downsized their mixes. . . . See; http://www.nola.com/food/index.ssf/2012/11/sneaky_cake_mix_s... for whole story.;-(C.J.V. - figured y’all might want to know, me
Another one, huh?Well, let's see--off the top-of-my-head, there's:peanut butter--the standard jar was 18 oz. Now it's 16 oz.spaghetti sauce--used to be a 28 oz jar. Now it's 24 oz.tuna--used to be 6 or 7 oz cans. Now it's 4 or 5 oz.ice cream--the 'half-gallon' cartons were 16 1/2 c. servings. (8 cups) Now, it's 14 servings (7 cups).canned beans and vegetables used to come in a standard 1 lb. can--now it's 14 to 15 oz cans.before I gave up gluten, I used to get Dreamfield's pasta--a box was 16 oz. Last time I noticed it was 13.25 oz.Of course, the size of candy bars has progressively shrunk, while the price has progressively increased. If you haven't purchased a single bar in awhile--be prepared for sticker shock. I used to get one for 25 cents just a few years ago. Last time I bought one--a couple of months back, it was 79 cents. On the bright-side--now that nearly everything has decreased in size, maybe the recipe adjustments won't be necessary--use a half jar of peanut butter to a box of cake mix....since they're both smaller....it won't matter...(just kidding....sorta)
I guess I'll need to start downsizing my pans.
We had a problem with a microwave fudge recipe a few years ago. Very simple -- just stick a mixture of a can of condensed milk and a bag of chocolate chips into the microwave a melt them down, with a touch of vanilla, mixing from time to time. Then chill.It turned out VERY soft and sticky.We later found out the "the bag" of chocolate chips was supposed to be an 18 ounce bag, but we had the new standard 12 ounce bag. When we used 18 ounces of chocolate chips, they turned out beautifully.Now, if they downsize the 14 ounce can of condensed milk down to 10 ounces, mixing with a 12 ounce bag of chocolate chips would work. However, that would require a change in the microwave timing -- an issue I've had with microwave bags of popcorn getting downsized.
The pumpkin fudge I made for Thanksgiving was also a bit too soft and needed to be refrigerated...I used the ghirardelli white chocolate baking chips instead of the nestle white chocolate morsels that the recipe called for--looking at the package weights, the ghirardelli chips came in an 11 oz pkg whereas the nestle comes in a 12 oz pkg. So...that's something I'll have to take into consideration next time. Everyone loved the fudge regardless, but I think it could've been firmer.
Duncan Hines Yellow Cake Mix CloneMakes equivalent of 1 box of mix3 cups cake flour2 cups superfine sugar2 teaspoons baking powder2 teaspoons baking soda1 1/4 teaspoons salt1/2 cup shortening2 teaspoons vanilla2 teaspoons imitation butter flavoring10 drops yellow food coloring1 1/3 cups water1/3 cup vegetable oil3 large eggsTo make the mix: Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir to combine. Combine shortening, vanilla, and food coloring with an electric mixer in a small bowl.Spoon shortening mixture into dry ingredients and beat well with mixer on medium speed. Mix until no chunks of shortening are visible. The mix should resemble cornmeal. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake.To make the cake: Preheat oven to 350 degrees F. Grease the sides and bottom of two 9 inch baking pans or one 13x9 inch pan. Lightly flour pans.Blend dry cake mix with the water, oil, and eggs in a large bowl on low speed until moistened. Increase to medium speed and beat for two minutes. Pour batter into pans and bake for 30-33 minutes for 9 inch pan, 35-38 minutes for 13x9 pan. Cupcakes take 19-22 minutes.
Makes equivalent of 1 box of mixLOL. Isn't that the topic? What is the size of 1 box of mix? :)
pumpkin fudgeRecipe? Posted it a few threads back--pay special heed to my follow-up in the thread:http://boards.fool.com/pumpkin-fudge-30385508.aspx?sort=whol...
What also might've affected the softness was the fact I went with the 7.5 oz jar of Marshmallow Fluff brand marshmallow creme instead of the 7 oz. (Kraft brand of) creme called for in the recipe--that, coupled with the 11 oz vs 12 oz bag of white chocolate probably added to the softness.However--I will admit--of all the things I brought to Thanksgiving dinner--the one this everyone kept returning to and commenting on was the pumpkin fudge--asking how I made it, etc. I think of everything served, it went the quickest--including the turkey. I placed a walnut half on each square (in addition to the walnuts used in the recipe) and I think that increased the appeal--everyone in my family seems to love walnuts.The fudge was such a success I'm going to try to make a similar type of eggnog fudge (by 'similar' I mean with marshmallow creme--7 oz jar this time--and white chocolate chips)
All the more reason to bake from scratch instead of using mixes.
All the more reason to bake from scratch instead of using mixes. 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 mix 1 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 . . . . ;And Pistachio 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
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.....
True dat, but I gots a number of old recipes that use the mixes as a basis such as; RUM CAKESounds like you and Sandra Lee might share an ancestor ;)
All the more reason to bake from scratch instead of using mixes. I have a number of Christmas cookie recipes that have been in the family since the 1930s & 40s. The last 6 or 5 years, I found that some of them, such as my recipe for spritz cookies, no longer bake properly using the modern margarine. The original recipe used butter but also worked well using the margarine of the 40s (back when you bought a 1-pound block of white margarine and had a capsule of yellow dye that you had to mix in yourself to make it look like butter) and 50s. After a number of these problems the last few years, I have been using real butter for all my cookie baking now-a-daze, me.;-)C.J.V. - been eating trans-fats fur da last 70 or 69 years and it ain’t killed me yet, no
CJV, welcome to the butter club. I figure if I am still here I will probably make it to the end butter or no butter LOL...Blue (old)
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