Does it taste different to you? I baked Duncan Hines Devil's Food cupcakes for Easter. I've always preferred Duncan Hines to Pillsbury or Betty Crocker because I always thought they were better tasting and have better texture. Betty Crocker has always been too dry and Pillsbury's chocolate was never chocolately enough and too much pudding in the mix. Well, these Duncan cupcakes are not as smooth, and the chocolate flavor seems off. My sister-in-law agrees. Anyone else feel the same way?
I'm glad that my SIL and I are not the only who have noticed these things. I guess it's time to search online for a chocolate cake recipe from scratch!
always call & report the info.....QC feedback from consumers is important. Quite often that's how recalls are initiated!
I always use Betty Crocker, Pillsbury if I have to, and never use Duncan Hines. These are mine and my family's preferences.
BUT, I never use a mix as it says on the box. I always increase the oil to 1/2 cup, the eggs to 4 large, change the water to milk and add a small box of vanilla, lemon or chocolate (as appropriate to the mix flavor) pudding. I also sometimes add extract to enhance the flavor as I did last night for my mother's lemon birthday cake. All these changes I learned from the Cake Mix Doctor aka Anne Bryn, and they give a richer, more "homemade" taste to my cakes and cupcakes.
Pilsbury moist is the best I use it for all my sheet cakes. Duncan Hines is dry n crumbly n better crockers nasty! Pilsbury super moist!
Hmmm...I will have to keep notice to that. I totally agree with you about Duncan Hines. My mom bakes cakes on the side and she's always used Duncan Hines. I know she hasn't done one in awhile, but I'll have to share with her this info and see if she notices.
They really screwed up their muffins when they changed the recipe! And now all you can find are the "whole grain" mix ones - yuck! They do not bake up like the regular ones! (and I did up a batch of both kinds - the old style were eaten up very quickly, the new I had to toss several)
(and they also goofed on the box with the liquid measurements a couple years ago - knew it was too much liquid! since I quit using DH muffin mix, not sure it was ever corrected - it wasn't on the last box I checked! and, yes, I did write them about it - they acknowledged the "mistake" - and I switched to another brand when they never fixed that mistake on top of the recipe change before it went all whole grainy)
I am pretty sure that's the brand that I use of it. It may have been a bad batch or it may have been being cupcakes they were cooked too long.
I'd try another box before giving up on them. I agree that Duncan Hines is the better boxed mix compared to Betty Crocker or Pillsbury (neither of which seems to have any decent chocolate flavor-- very bland!). I would e-mail or call their customer line and let them know you're disappointed. The product does not sound "off" but there also could be other factors here, such as oil that was older than you realized, or eggs that weren't off but a bit tired out. Iknow that when I've made boxed baked goods with what turned out to be older oil, the result was poor.
I would hate for DH to go downhill since they're the only decent major boxed brand other than the very expensive ones!
Well I made some Duncan Hines brownies the other day. I was bit dissapointed. I was expecting 'fudgy' brownies. Eh .... I won't buy them again. They were not the least bit fudgy or chewy. I was not real happy.
