Specifically Food City Brand? They are running them 2 for a dollar this week, but I want some feedback on them before I buy. I plan on using the cake mix extender recipe on this site with them, so would it make a difference? Thanks, All 
christy
I use the walmart or HEB store brand.. they have worked well with the extender for me.
I dont buy store brands anymore. I like duncan hienz the best. Just my preference. I have a few recipes for cakes, but this usually suffices.
added note: I first read this and saw "HEB" on there, and said, hey I know that store. I use to live in San Antonio...now is that a small world or what?
Brenda
Well, Im ususally anti-cakemix. I like to bake everything from Scratch. Here lately though, my chocolate cake recipe has been hit or miss. I use the one on the back of the hershey's cocoa can. It tastes wonderful, but sometimes it sinks in the middle. I dont know why, I always do it the same way. I dont know. Anyway, I need something more reliable, but I still want it to taste good. I made a DH cake today and the cake mix extender recipe, so I'll have some feedback on that tomorrow nite. I just dont want to compromise on taste. There's not much use for a pretty cake that tastes terrible!
I normally use Duncan Hines as well. However, I will only use the Butter Recipe Golden or the Butter Recipe Chocolate.... they seem much more moist and have a much better flavor. I also add vanilla to either recipe. I've also found that if you are wanting a chocolate cake, but not overly rich... I will use one of each (chocolate and golden)... it is a great flavor! I've had lots of compliments on all three flavors, as well as how moist the cakes are!
If you go to Walmart and buy the chocolate fudge duncan hines, it is really good.
EXCEPT: I use 1 stick of unsalted butter for the oil, and
1 1/3 cups milk for the liquid, add a tbsp. of vanilla. Then I dribble chocolate temptations liqueur in between each layer (when its done baking and cooled) and put in homemade choc. ganache as a filling. I will tell you one thing: people are floored when I tell them I used a mix. They tell me its the most delish choc cake they've ever had. They are moist, buttery, not too sweet, and flavorful, and always reliable.
I use Betty Crocker Super Moist Triple Chocolate Fudge or French Vanilla. They both have pudding in the mix and they stay moist for days. Everyone I've made them for raves about the taste and texture of my cakes. Especially the chocolate. For it I use HEB's chocolate fudge icing as the filling and then my buttercream as the icing. Delicious!
I appreciate all the posts guys. Im just going to experiment with the different ones and see which one I like the best. I always get great advice from this site and it so greatly appreciated!!!!! 
I wonder how I got by before! 
I use Betty Crocker cake mixes.I find them moist and they taste good!!
I only use DH, then use my butter cream frosting that I make.
I use DH, orange, banana and lemon supreme devil's food, french vanilla, white, red velvet and starwberry mixes. For the BC I have used white, vanilla, french vanilla, devil's food, chocolate, strawberry, confetti and yellow always got a compliment in flavor and looks.
I use DH (with no pudding in the mix), add a box of instant pudding, 3/4 cup of water, 3/4 cup of oil, 1 teas of vanilla, 1 teas of butter extract (or almond or lemon, depending) and 4 eggs. (when i double the recipe, I use 9 eggs, or they don't seem to rise as much). This recipe holds together well for formed cakes, as well as it tortes very nicely! Everyone thinks its from scratch!
I try to find it on sale whenever I can and load up...(its hard to find it at warehouse places, without the pudding in the mix..if you use the pudding in the mix, the cake falls terribly..) Does anyone have a place where they order cake mixes in bulk at a good price?
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