I always use a box, usually Pillsbury. I do add a pouch of Dream Whip to each box, as well as a tsp of vanilla and almond flavoring.

I mostly use Duncan Hines, but I've been trying to make some from scratch. The chocolate-chocolate cake on this site is pretty good

I am a Duncan hines person. I have just recently started baking from scratch for family to see how it goes!

I used to use nothing but scratch cakes and then after I learned more decorating, started experimenting with doctored scratch mixes (Duncan Hines). Now I use both, depending on what I'm doing but I prefer to make from scratch as long as I have a good, reliable recipe.

I use box mixes and doctor them up.

I USE MIXES AND DR. THEM UP. I HAVE TRIED SCRATCH RECIPES AND THEY ALWAYS TURN OUT DRY AND FLOURY TASTING. I GO EXACTLY TO THE DIRECTIONS AND THEY FLOP! MY CLIENTS CAN'T EVEN TELL THEY ARE EATING A CAKE MIX! PLUS THE COST IS A BIT LESS!

A really good cake mix is Presidents Choice organics. They are not full of preservatives and people usually think they are scratch. I'm pretty sure they are only in Canada though

BOX! Duncan Hines!!!

I like box mixes and then only Duncan Hines, I was about to venture off into scratch when I heard on some show that you should always use box and always make your own frosting. thats the key to making a good cake because you cant duplicate the ingrediants that keep it moist and preserve it.

it sounded good to me so i just ran with that.....

although if i probably see another show and they convince me enough i may have to scrap that train of thought.

99% from scratch
1% mixes, doctored, never use water in my mixes, always whole milk and doctor with pudding, sour cream and such

Pillsbury with double pudding and sour cream added...everyone think it's scratch...go figure.

I do have a sour cream pound cake that I use occassionally. It can be used in different cake pans.

I ALWAYS USE PILLSBURY! I DON'T ADD ANYTHING TO IT.

scratch, using mostly organic when I can, or the best I can find.

Scratch!

I use the box mixes. Almost always Pillsbury. I have tried scratch and it always seems dense and dry.

I use to only make scratch recipes but now I also like making box recipes with the addition of sour cream ,extra eggs , more flavorings etc. They are always nice and moist and most times people don't even guess that they are from a mix.
What are the tres leches mixtures?
Liz

box cake mixes using the extenders....
cakegal

I will only use pillsbury cake mix, this is the very best, perfect every time, I get fantastic comments. I think this brand is the most moist. I can get a box at walmart for 82 cents!!!!!

Box......Duncan Heines........all the way baby!!

I also will only use pillsbury cake mix. I dodtor them up and have always gotten great reviews.

box mix, doctored up!

Duncan Hines with all the extras turns out great every time.

I mostly use doctored cake mixes. I prefer Duncan Hines but I will use Betty Crocker as well. I just buy them when they are on sale. I don't care for Pillsbury, I had the same problem someone else had with the cake splitting in the middle I use to bake from scratch but it takes time and cake mixes are much quicker. With the right combination of ingredients added you can make a cake mix seems just like a scratch cake. Use butter instead of oil if you want the texture of a scratch cake. I fooled someone into believing the cake was from scratch. The texture of cake ( by using butter instead of oil) seemed more like scratch.
I do make my carrot cake from scratch though. All my frostings and some of my fillings are made from scratch.

scratch cakes all the way for me.

I use box mixes. I have found the scratch mixes to have a gritty taste.