I have a recipe that calls for
- a Duncan Hines butter cake mix
- 4 eggs
- ½ cup sugar
- 1 cup Wesson oil
- 8 ozs sour cream.
Cook in preheated oven 1½ hours at 300.
I have made numerous cakes like this and they turned out beautiful until Duncan Hines changed the cake mix from 18oz to 15oz. Since then I have not been able to make this cake without problems.
- I added ⅓ cup of another mix and it ran over and fell.
- I made a mixture of 1½ cups flour, 1 cup sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda and added 6 tablespoons of this mixture to my cake mix and it still ran over and fell. This one tasted fine but was not pretty.
Do you have any idea what I can do to make it where it won’t fall and run over?