this cake mix always stays, i've left it baking for 2 hrs once. i don't get it, i follow the instructions perfectly, all the other cakes and breads i make from cake mixes and from scratch come out like they're supposed to, what is the deal with this brand?
2006-06-18 14:23:08 · 9 answers · asked by whatwhatwhat 5 in Food & Drink ➔ Cooking & Recipes
oops, stays raw i meant.
2006-06-18 14:23:20 · update #1
Some thoughts:
1. Are you sure you are not putting in too much liquid? Make sure to use an actual measuring cup - one that is designed for liquid measures, not flour.
2. Are you using a cake pan that is too small? Or really deep? It will take longer to bake depending on the size and shape of the pan.
3. Have you checked your oven temperature lately? Perhaps there is something wrong with your thermostat and the oven is not getting as hot as you think. (Example, if you plan to cook at 350, but the oven only gets to 300, it will take quite a long time).
4. Do you open the oven door alot to check on how it is doing? Everytime you open the door you lose 50 - 75 degrees of oven heat, and it takes the oven a long time to build up the heat again. That will add to the cooking time.
2006-06-18 14:37:13 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Always in baking, a mixer is never REQUIRED. However it serves three purposes. 1)takes out the annoying labor part of mixing ingredients 2)Does so very quickl 3)Can refine the mixture much finer and smoother than you could ever accomplish by hand... I'd say the two most noticable results with some recipes not all, is that a)It would take longer b)Some products might come out clumpy, not fully baked, or unevenly baked. Hope that helps.
2016-05-20 01:09:34 · answer #2 · answered by Anonymous · 0⤊ 0⤋
My first thought was--- the oven wasn't on?-- that accounts for the cake being "raw"-- but if you have baked OK before.... what a puzzle!
Compare the DH moist deluxe with Betty-- there might be a typeo--
Make sure there isn't anyone who might be playing a prank-- sounds like something my brother would do--
that's just too strange!
hope you solve the puzzle.
good luck
2006-06-18 14:38:16 · answer #3 · answered by omajust 5 · 0⤊ 0⤋
try using the high altitude method on the side of the box. or just a little extra flour, like 2 or three table spoons. the next time you make a cake from scratch, take note the consistancy.
2006-06-18 14:43:01 · answer #4 · answered by fricatease 4 · 0⤊ 0⤋
Did you turn the oven on ? I cant believe you baked a cake for 2 hours.
Have your oven checked.
2006-06-18 15:03:17 · answer #5 · answered by cheeky chic 379 6 · 0⤊ 0⤋
You should stick to making from scratch, but I know that it's not always convenient. I guess you should stick with Betty. My from scratch cakes always come out better than mixes.
2006-06-18 14:28:32 · answer #6 · answered by Anonymous · 0⤊ 0⤋
i have never had any problems with my moist deluxe cakes being raw. are you sure you are not mistaking the moistness of the cake for it being raw? it WILL be "sticky" since it's so moist.
2006-06-18 20:28:38 · answer #7 · answered by beckyg_98 3 · 0⤊ 0⤋
I've used it before many times in a pinch and they've always come out fine. Maybe you just got a bad batch.
2006-06-19 12:32:27 · answer #8 · answered by eehco 6 · 0⤊ 0⤋
nice hint, use apricot nector instead of water. you can find it at a local grocery store
2006-06-18 18:27:24 · answer #9 · answered by bob k 2 · 0⤊ 0⤋