Changes in Moist Deluxe product

[mythreestars]

Hi Everyone,

I don't know how I missed the changes, and maybe I'm just crazy (always a possibility, but what happened to the Moist Deluxe Butter and Dark Chocolate red boxed cake mixes? They were Fabulous and I used them for a base for many other receipes. Now I only find a Classic or Signature and they DO NOT taste the same!!! What gives?

[Jerryanne]

Hi mythreestars-welcome to the forum. I'm Carol from New England.

Duncan Hines reformulated their chocolate and yellow cake mixes and they took away about 2 oz. from the mix. The "Classic" mixes are downsized-the "Signature" mixes still have the 18.25 oz. from what I've seen in the stores around here.

There are quite a few threads here in the Baker's Lounge about the mixes......here's one that includes the explanation I got from Duncan Hines when I contacted them:

http://www.duncanhines.com/forums/sh...ad.php?t=36341

[prettycake51]

Hi,
Do not fall for the "reformulated" crap excuse they always give us, it is a total lie. At least that is what they are forcing down everyone's throat.

[indianachick]

Our daughter made a "from scratch cake" yesterday for July 4th and it was fantastic, think we are going to go that route from now on.

[Christine Mlinek]

Pilsbury is now just like Betty Crocker with 15.25 sizes... fyi.
Duncan Hines is the only one with more..... or less, depending on how you want to look at it......

[Jerryanne]

Yeah I saw that too.............which STINKS. The only 18.25 oz. right now are DH "Signature" cake mixes-lemon, orange, spice, etc......the popular flavors like chocolate, yellow and white? Downsized-still more than Pillsbury and Betty Crocker but STILL wrong...............

What a pain..since I don't bake cakes from cake mixes as directed on the box? This impacts someone like me who uses old recipes for enhanced cakes or cookies more because with less mix in the box they won't come out right.

DH didn't listen to the consumer at all......hope they listen when the sales of their popular flavor cake mixes drops..........it's a shame it has to come to that.

[ShannyCakes]

Grrr.... I am still not a happy baker since I have so many recipes that use the 18 ounce cake mix as an ingredient and feel that money invested in those type cookbooks was a waste at this point. So, since the "reformulated" is less quantity and quality, I will not waste further money on buying them and will only bake from scratch. I am losing a lot of good recipes because of this but so be it.

[Christine Mlinek]

well, you can still make your modified recipes but the cake itself can be from scratch right? no sense wasting cookbooks ; just modify.

[Jerryanne]

I'm not sure Christine-we don't know what all is in the cake mixes in a box and the ratio of ingredients, leavening to sugar to flour.......

I just can't wrap my brain around how to figure out the correct "from scratch" mix if you will. Experimenting then tossing out when the end product doesn't work out just doesn't work for me.

They should have been up front and honest about the downsizing instead of saying they only reformulated and that you still get the same end result. That's an INSULT to home bakers that use their product everywhere. This is a HOT BUTTON for me and my opinion won't change.

I have to agree with ShannyCakes-a lot of my cookbooks and recipes I enjoyed using the right size cake mix will be obsolete now.

It really is a shame...........

[prettycake51]

Jerryanne, your response is honest and realistic and speaks for the consumer, and not a$$ kssing DH or dealing with the problem at the expense of the customer's time and wasted $$.. really why should it be us bakers who should find the solution ? when we are the ones paying them. bake from scratch, can never go wrong with it..