What do y'all use? My carrot cake is scratch and I wouldn't change a thing but especially chocolate - I have had trouble for years finding a scratch recipe that isn't too crumbly or unstable and actually is moist and tasty. My standard choc cake recipe is devils food box cake mix (pillsbury only) with 16 oz. sour cream, melted butter, etc.... it is too die for.
My friend ( who has worked in a bakery for years and tends to poo-poo anything I do ) says that no way can I continue making these cakes using cake mixes! I would appreciate any of your opinions or comments - thanks!