1. Is there any way you can convert the measurements to weights? I would like to use a food scale to get the exact results.

  2. Why do most recipes using box mix call for 18.25 oz when they are. 15.5oz in the New Jersey supermarkets? I am afraid to add extra flour to lose flavor. Help

    • The cake mix companies decided a few years ago to #1 raise the prices on their mixes or #2 reduce the contents. They chose #2. This is really unfortunate because like you have noticed, most of the recipes we have are for the 18.25 oz. box that they carried for over 10 years. Now that it is 16 ounces, you cannot make 24 cupcakes, you have to make 20. You can make a 9×13 cake, but it won’t be as large or feed as many people. I notice it more when making cupcakes.

      For this recipe, just follow as stated. Instead of getting 30 cupcakes you will get about 26.

  3. The mixing method for this is different than any other cake recipe I’ve seen. Is there a reason for mixing it this way? Usually you cream butter or shortening with sugar then add extracts and eggs, then alternate mixing in flour with milk. I guess I’m worried the butter( which I assume should be softened even though it doesn’t say so) will not get mixed in properly. Plus doesn’t creaming the butter and sugar together give the cake the airy texture?

    • Yes, it does. If I were to make this one again, I would cream the butter. Add the sugar. Add the eggs one at a time and then alternate the milk and flour mixture always starting and ending with the flour mixture. I will have to update the directions because I prefer that way too. The above recipe though does work because of so much leavening from the baking powder.

      • Thank you so much for the quick response. I will use the traditional method then. I’m making a huge bday cake soon and want to test this recipe out. It sounds delicious! I have an almond cake recipe that uses almond paste and it’s delicious but the texture is more like a pound cake. Wish I could find a recipe that uses almond paste but has a layer cake texture.


  1. […] This was an interesting cake to make in that I pulled it together using cakes from two different websites, which didn’t exactly yield even cakes (the vanilla layers turned out way thicker). Despite that, my coworkers said this was the most fantastical cake I’ve ever made. The resounding consensus was that it would be perfect for a wedding. For the chocolate cake I used the recipe found on the back of the Hershey’s cocoa container. For the white cake, I looked to Whisk Together. […]

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