luvbaking Posted 11 May 2005 , 11:35pm

Hello, I just wanted to share with you that I've tried this stuff over the weekend & I was really surprised how yummy & moist It was. Actually I've always used Duncan Hines but the store I was at was out of that so I decided to give the Betty Crocker a try & I absolutely didn't regret. I tried both the White Cake & Devil's Chocolate....Good luck & Happy Baking icon_biggrin.gif

13 replies
luvbaking Posted 11 May 2005 , 11:37pm

Goodness! please excuse my typo....I meant Betty Crocker not Better crocker LOL

luceymoose Posted 12 May 2005 , 12:26am

I always use Betty Crocker super moist. It's goo don it's own but try substituting butter for the oil, milk for the water and add a packet of pudding. It's to die for. Especially with the triple chocolate fudge one.

jscakes Posted 12 May 2005 , 12:51am

I too have always used Betty Crocker Super Moist brand, and have always been 100% satisfied.
I did however try a chocolate cake, same brand, substituting milk for the water and I didn't like it. That particular cake I tried several different things and none of them made me happy. (I think the cake was doomed from the beginning anway!)

luvbaking Posted 12 May 2005 , 2:53am

Well I will be sticking to Betty Crocker now....

Luceymoose, thanks for the tips....actually I usually substitute butter & milk instead of oil & water & It works teriffic but I've never tried the pudding. Can't wait to try that the next time.

sunlover00 Posted 19 May 2005 , 1:03am

I actually have always used the other brands other than Duncan Hines, but after joining here, I started using the milk or creamer instead of water, sometimes butter instead of oil, etc. but then the cakes caved in due to being way too heavy and moist!

So I just bought a bunch of Duncan Hines and am going to see how they work. I think the others came out that way because there was already pudding in the mix?

ntertayneme Posted 19 May 2005 , 1:44am

I see a lot of people prefer Betty Crocker and Duncan Hines... I have tried them but prefer and always use Pillsbury ... I get compliments all the time on how moist all my cakes are .. I just mix according to the package... however, I do want to try adding stuff like you all do to yours icon_smile.gif

Lisa Posted 19 May 2005 , 1:58am
Quote:
Originally Posted by ntertayneme

I see a lot of people prefer Betty Crocker and Duncan Hines... I have tried them but prefer and always use Pillsbury ... I get compliments all the time on how moist all my cakes are .. I just mix according to the package... however, I do want to try adding stuff like you all do to yours icon_smile.gif




Yay...another Pillsbury user! That's all I use too. I doctor almost all the recipes except for the yellow cake which is good all by itself.

m0use Posted 20 May 2005 , 5:58pm

I use all three, whatever I can get on sale. I have Duncan Heines, Pillsbury, and Betty Crocker sitting in my kitchen cupboards.

TheCakeShak Posted 20 May 2005 , 6:04pm

icon_smile.gif For me I use Duncan Hines and the Philsbury Brand. They hold up very well for me and they are moist. I have been playing around by adding some Dream Whip, I just put it in with the regular ingredients on the cake box and bake away. I have to admit, it is a really great tasting cake!!


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thecakemaker Posted 20 May 2005 , 6:14pm

I love the Pillsbury white mix and the BC triple chocolate fudge! I've never added pudding to the BC because it already has pudding in the mix - i was afraid to add more.

Deb

jscakes Posted 20 May 2005 , 6:15pm

crashdummy2 ~ when you add the dream whip, it hasn't made the cake any drier? My mom has done that but it seems her cakes were dry, I dislike dry cakes! Wonder if she has overbaked them.

mixaleena Posted 20 May 2005 , 8:53pm

I have never been able to make a Pillsbury cake that I have liked. I have never really tried doctoring it, but I would rather doctor a cake that is good even before it is doctored. Pillsbury has always come out dry and floury tasting to me.

I love BC and DH both. Whichever is cheaper is what I go with.

Mixee.

TheCakeShak Posted 21 May 2005 , 1:27am

icon_surprised.gif jscakes,,,have you checked the expiration date on the cake box??
I don't seem to have any problems when I am baking my cakes..Oh course I
must tell you that I too don't open my oven for the first 30-45 minutes during baking.
I also turn down my oven about 5 degrees than what it says on the box.
Makes for better baking for me.
Plus I check my cakes at about the 4 minute mark when they are due to be done. If my toothpick comes out clean, then I am done baking it. Sometimes those ovens can be a wreck by not heating correctly..
So, good luck,,,hopes this helps........ thumbs_up.gifthumbs_up.gif

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