Duncan Hines Vs. Betty Crocker
Decorating By midgit1205 Updated 3 Sep 2006 , 7:52pm by Bettycrockermommy
When baking a cake, which cake mix (that gets altered of course) is best? Is there really a difference? I have read some that say they will only use Duncan Hines for the base and was wondering what the reasoning behind this is??
Thanks to all for your help. You are a world of information and I have learned a great deal from you already!!! 
I was just reading in the Cake Mix Dr. book that Betty Crocker has pudding in the mix, which makes it more dense and therefore shorter in appearance than Duncan Hines. I personally perfer Duncan Hines just for the height of the cake, but taste wise it doesn't matter to me.
I actually use DH, Pillsbury with pudding in the mix and BC. DH seems to come out much higher than the others but when I do a cake 3D cake I like to use the pudding in the mix by Pillsbury. You will get lots of different opinions on this.
It's all on personal preference. I love Duncan hines Classic White - I think it's delicious, but I'm not crazy about their French Vanilla. Some people swear by their butter golden recipe, but I've tried it several times and think it's, well, nasty! On the other hand, I absolutely love BC's French Vanilla and it's primarily the only one I use anymore, unless I need white or chocolate for something. BC used to make a dark chocolate that was delicious but I can't find it anywhere, so I've been using their Triple Chocholate Fudge. Personally, I don't likeDuncan Hine's dark chocolate. I never noticed a height difference between them - maybe I should look out for that! But I always, always, always get compliments on the BC French Vanilla.
Also - I've used both kinds for 3D cakes and never had a problem. Once I tried one of the "doctored" cake mixes to supposedly make the batter denser for the teddy bear pan - but his neck ended up cracking and his head fell off - a problem I never had while using a regular cake mix. So who knows.
Alot of people may us DH as a base because there is no pudding in the mix. Both BC and Pillsbury have pudding in the mix. I prefer BC and that is usually all I buy. DH cake mixes come out crumbly for me and Pillsbury mixes do not yeild as much batter as BC. My fav BC is the Butter Recipe White, it is awesome!
I've been using BC. I tried DH french vanilla and it was so gross. My husband even noticed the difference. I've never bought another DH since! I usually use the BC french vanilla for my white cakes and BC Triple Chocolate Fudge for chocolate.
I always doctor my mixes and use DH. A few weeks back I was in a pinch and grabbed a BC box I had in my pantry, tried to doctor it in the same way, and got a goopy mess. So I personally swear by DH if you're going to doctor.
I use DH. I like the ones you add oil to instead of butter. I find they come out more dense and less crumbly(is that a word). I often doctor mix and have had better luck with DH. 
Hope this helps some.
Here's a tip. If you are making a 3D cake or you plan on carving your cake, use BC. It's more dense and won't fall apart on you. I use DH because it rises higher. Well yesterday I mixed up a batch and filled the small 3D bear pan for a cake. It was so light and airy the bear just fell apart. Crumbled right in my hands. Great for eating, not for making a 3D cake. Now I will keep a couple of boxes of BC around for those kinds of cakes.
I only use Betty Crocker mixes. I have tried a few DH and just didn't like the way it tasted. And I can get BC for .89 at the SuperWalmart across the street from my house! Works great for me!!
BTW, I don't doctor my mixes either, and I always get rave reviews on how moist an ddelicious my cakes are.
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