This is EXACTLY what happened with boxed cakes in the USA and parts of
Europe. After WW I and into WW II, the US Army had contracted sources to
make both instant coffee and instant baked goods so they could cut down on
shipping size/weight and avoid spoilage in storage. "Just add water" was
their goal. Food manufacturers learned how to dehydrate eggs and make them
useful in dry baked goods like pancakes, beads and cakes straight out of the
After the war, they put the stuff into nice packages and the boxes stayed on
the shelves...a total flop in the USA and Britain.
The manufacturers removed the dried egg and told ladies that they could make
a wonderful cake by adding an egg and either milk or weater, and then mix
the batter themselves. The addition of the "personal touch" in the making of
the cake did the trick. The cake-in-a-box became the new "standard" for most
American households by the mid-50s, such that very few (sadly) still make
cakes from scratch.