"Just add water and two of your own fresh eggs," actress Adelaide Hawley Cumming cooed in character as the fictional Betty Crocker in an early '50s commercial. Interestingly, while General Mills and Duncan Hines went the add-eggs route, Pillsbury stubbornly stuck to the just-add-water method and only phased it out later. Patent Office that it had made a major breakthrough, arguably the biggest, in cake-mix history-a cake mix that required the home baker to add fresh eggs.īy the end of the 1940s, more than 200 companies were putting out cake mixes, with the lion's share going to Betty Crocker or Pillsbury. On June 13, 1933, the company had informed the U.S. 24, 1933, but the Duff company had already been tweaking the formula. The first Duff baking-mix patent was granted on Oct. The mixes sold for 21 cents per 14-ounce can. But two flavors would be instantly recognizable to any Duncan Hines devotee-devil’s food and spice cake. In other words, sometimes the hungry families of the early 1930s just wanted a damn cake on the table.Īccording to a surviving pamphlet believed to date to 1933 or 1934, Duff’s mixes came in several varieties, some of them not quite cake, like nut bread, bran muffin, and fruit cake. In addition to the above, unsatisfactory results or failure occur too frequently which represent a serious loss of time, of money, of materials and of energy.” “This is not only expensive and inconvenient, but necessitates careful measurements and mixing and, therefore, the provision of suitable apparatus therefor. “In the ordinary preparation of pastry products, there are a large and varied number of ingredients which must be used which means keeping a complete stock of materials on hand,” Duff explained in what would become U.S.
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