If you use boxed mix, what's your favorite brand and why do you prefer it over others?
Most of the times if am using a cake mix, I buy Duncan Hines, I use it as a base, because I usually ad a box of vanilla pudding, a couple of tablespoons of sour cream, half a cup of Amaretto de Saronno, so it tastes differently. In my opinion those cakes are fool proof, since they have everything measured to perfection, you can't go wrong! I do both, from scrach and some times box mix. Whatever it works for you. I hope it helps.
I usually buy Pillsbury Moist Supreme. It's only $1 at my local Walmart Market. Sometimes I will buy a different brand if I need a different flavor that I can't find in the PB brand, and they are basically all similar and fool proof if you follow the directions.
I typically get Betty Crocker mixes. I find they produce just as good cakes as Ducane Hanes and is cheaper. They are fool proof.
We can put a man on the moon, but we can't make a yellow or white cake mix that tastes like scratch.
I've never figured out exactly what I'm tasting with a yellow or white cake mix, what kind of flavoring is that?
They are easy and foolproof, so I can see why they are so popular!
We can put a man on the moon, but we can't make a yellow or white cake mix that tastes like scratch.
I've never figured out exactly what I'm tasting with a yellow or white cake mix, what kind of flavoring is that?
They are easy and foolproof, so I can see why they are so popular!
In The Cake Mix Doctor, she says that there is a hint of cherry in some white cake mixes. I have no idea which one(s).
I also prefer Pillsbury cake mixes, but I have found that their availability seems to be dwindling, and it is only a few flavors that are usually available.
We can put a man on the moon, but we can't make a yellow or white cake mix that tastes like scratch.
I've never figured out exactly what I'm tasting with a yellow or white cake mix, what kind of flavoring is that?
They are easy and foolproof, so I can see why they are so popular!
In The Cake Mix Doctor, she says that there is a hint of cherry in some white cake mixes. I have no idea which one(s).
I also prefer Pillsbury cake mixes, but I have found that their availability seems to be dwindling, and it is only a few flavors that are usually available.
You might be on to something. I have a bottle of vanilla butternut flavoring that I bought for a cookie recipe, and that seems to have a aroma similar to yellow cake mix, I wonder if that's it?
We can put a man on the moon, but we can't make a yellow or white cake mix that tastes like scratch.
I've tried to make cake from scratch twice in my life, once many years ago, and very recently for cupcakes, both times it tasted awful and pasty tasting. The box mixes have always tasted great. But I know what you mean, the yellow cake mix which is the one I use most has a bit of an artificial butter smell to it, I'm thinking that's it because some of the mixes require oil, eggs and water instead of the butter recipe ones, but once baked it tastes fine to me.
and if make the mistake of mixing the eggs and oil with a mixer before you add the water and cake mix you will get a mayonnaise taste. 
I like BC the best because of the flavor and price (it's cheap my Target). However, I only bake from scratch for my biz and have been having the hardest time with getting a nice moist white cake. King Arthur's Flour scratch "tender white cake" is very promising but I'm contemplating going back to the box. I'm researching professional mixes from BakeMark and R&H and hope to have samples here in the next week.
i like duncan hines. but the prices are going up. Now the strawberry, lemon are $1.50 a box. But i have a question: How is betty crocker and pillsbury with the WASC recipe? They they have pudding in the mix where as Duncan Hines doesn't, does the WASC recipe make them too moist?
Duncan Hines has been my preference, but I've recently had to use Pillsbury and liked them too. They white cake mix anyway. I am not a fan of Betty Crocker. I have been trying out some scratch white cake recipes, but so far have not been happy with them. The last one I tried tasted good, but more like a pound cake, but the weight of the cake itself was very heavy and I didn't like that. So I will continue using Duncan Hines or Pillsbury until I find the right scratch recipe.
This is a very popular white cake recipe widely used for wedding cakes.
I got it from a famouse pastry chef, because I was planning a wedding cake
and needed a good recipe, she was kind enough to share it with me.
Ingredients
2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract
Directions
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
***One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"
Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes
=====================================================
To be honest, I tried it and came out so hard and dry. I ended up doing a Duncan Hines
yellow cake that I doctored with sour cream, vanilla puding mix and Amaretto & Loreann almond flavor. Everyone loved the cake!
If I'm not baking from scratch I use Betty Crocker. The only Duncan Hines mix I buy is the Red Velvet. I don't like Pillsbury at all.
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