Problem with Cake Mix
I've made at least 500 rum cakes using a boxed cake mix, a fluted bundt pan and glaze. They are always turned out high, light and fluffy until recently. I have not changed oe thing.
Could it be my oven? Am I overbeating it or underbeating it? Thanks.
Cake mixes are designed in order to have "tolerance".what this means is that you can add things to it, up to a point of course, under beat it slightly, overbeat it slightly, and it will still work. In all probability it is the cake mix that has changed. I encourage you to try baking from scratch. This gives you a lot more control over getting which you want in flavor and texture.