I'd like to swtich to cakes from scratch but haven't set aside the time to perfect those yet. I strictly use DH cakes and have had RAVE reviews from every single customer. I have found that, to keep it moist, I add about 1/2 tbsp vegetable oil, or even one full tbsp when I made a champagne cake (the bubbly zapped out the moisture during trial runs). I always, never fail, sift my cake mix. I've had horrible luck with Betty Crocker, it seems to develop a lot more air pockets in spite of all of my tapping, jiggling and banging to get the bubbles out. I'll never use anything but DH cakes until I move to making them from scratch.
post #31 of 64
10/9/07 at 2:58pm