I cannot count how many times this cake mix has failed me, but I kept coming back out of habit.

It constantly falls apart when I am working. I moved to pillbury--and keeping my fingers crossed.

i have the same problem with DH cake mixes,dont know why,but especially the choc. flavor. i think it's just so moist,that when i have to pick it up to put one layer over the other it starts cracking or falling apart. i love the flavors and the fact that they are so moist,but it does drive me crazy when it starts falling apart!!!

That is exactly what happened to me. When I tried to do a Topsy Turvy, it was so moist the entire side collapsed.

Last week, between the cake mx and Oklahoma humidity, the cake turned to mush.

I like using Betty Crocker Golden Vanilla.

I'm a Betty convert! I used to use DH but too moist (would fall apart part freezing took care of that issue) and then BC is generally cheaper and love what they do to their cakes!

I kicked DH out of my kitchen a long time ago, due to it's texture. Moist is good to a point, but to moist isn't.

I change to Phillsbury and love it. I love using and tasting Phillsbury's vanilla or yellow cake mix with Butavan flavoring. With their chocolate cake mix,(to give it a extra chocolate kick) I will melt about 2oz. of Chirardelli Chocolate Chips and add to the mix (oh so yummy).

So far I have had no trouble with this cake mix....knock on wood

God Bless,
Sharon

That's interesting.....

I boycotted DH for 30 years (because P&G tested on animals)...

But I now much prefer DH to Betty Crocker or Pillsbury.

I love DH's flavor, but found it horrible to decorate with. I read somewhere on here where a long time decorator uses DH but added an extra egg white to firm it up a bit. I have found that really makes a difference for me. Just a thought

That's funny, I haven't had any problems with DH but I only use marble, banana and yellow cake, I don't like any chocolate boxed cake mix, that, I do it from scratch because chocolate boxed mix is extremely moist, almost imposible to frost!

For a novice baker...You all have left me very confused. I know from scratch is best, but sometimes you have to use a mix. Which one is the best?

I used to use DH with no problems, but I did firm it up with the extender recipe.

Pat317 - experiment w/some of the cake extender recipes on this site (start w/only the higher rated ones 1st)...MichelleM77 is right

Yikes, this post has me very afraid! I'm doing a cake for my hairdresser for Sunday, and when I sent my DH to the store for cake mixes, instead of BC, he brought home DH!!!! I wasn't going to use them, but figured I'd better not waste them...I'm nervous as she has never had any of my cakes before and this will be a first impression! They are in the freezer right now! How afraid should I be??

Here is the one I liked to use (I was just buying regular mix, not the one with pudding):

http://forum.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html

There is another extender recipe where you add pudding to your mix too. I've never tried that one.

I've used Pillsbury as well as Duncan Hines. I had some issues with it falling in the center after baking. I recently stock piled on the Betty Crocker when there was a huge sale at Kroger and you could get the BC mix for 50 cents a box. Since I've been using them I haven't had any issues at all. I use mainly the WASC recipe and change mix and flavorings as needed. They have also worked well with the few recipes I use from the Cake Mix Doctor. For me it's going to come down to which mix is cheaper.

So glad you started this post! All along I thought it was just something that I was doing wrong.

I made two half sheet cakes last week using DH, and when I tried to transfer one cake to the cake board it cracked. I was able to salvage it, but frosting the edges was also a nightmare. I called the customer (a dear friend) and explained that the cake looked perfect but was probably not going to be much fun to slice.

I discounted the price of the cake because I was certain that it was going to be mush under half the frosting. She called me the day after the party and said everyone raved over how moist it was. No one could tell that there had been a problem, but I'll never use DH again. I spent way too much time frosting that cake to make it worth my while. I would have scrapped it and started over, but due to my schedule I was decorating this the night before the event.

I'm another that can't stand using DH..Betty Crocker all the way!

I use only DH and haven't had a problem. However, just recently I started using the cake extender recipe from this site and I LOVE it! The only modification I make is that instead of the extra cup of sugar, I put 1/2 cup of sugar and one package of pudding in the same flavor that I am baking. The vanilla cake is absolutely awesome...it is so moist but slightly denser. I was reading some older posts yesterday about cake texture and the next one I bake I am going to try sifting my DH cake mix first. I have also tried the cake extender with DH Devils Food and it almost comes out tasting like a brownie cake, but I didnt find it was very chocolatey. I think I will try using grannys3angels tip of adding melted choco chips. If that doesnt work, I think for the chocolate I will just stick with the DH only.

I've used DH for years, and have only had a few problems, mostly when I try to lift a layer with just my hands, instead of using cardboard or a cake lifter. I've tried other mixes and recipes, but the one that wins, hands-down, among my family and friends is still DH. I do use the WASC from time to time, and love it, but mostly, it's just the regular old cake mix. (and strangely enough, in my area it's the cheapest, as well, other than store brands)

I will try it with the extra egg, though. It sounds like it will firm it up just a touch, without taking away the moistness that everyone around me loves.

Sorry so many have had so many issues with it.

I've been using DH for YEARS, and never a problem.... of course I substitute the oil with Mayo, so maybe that makes a difference.....

I can't comment on the use of DH mixes over any others because I don't use them, but I did want to say that I agree with Debi. Scratch baking is great if you know what you are doing.. but it can go south really fast if you don't. There's nothing at all wrong with using mixes (doctored or not) and one way (scratch vs mixes) isn't "best".. it all depends on your preferences, your skill level, and what your customers or family like.

I used to use BC but I got so mad at them for what they have done with their dumb points thing. And when they took the box tops off that was it for me.....

I use DH only now.

For those of you who switch back and forth do you not notice a difference in taste? The reason I use boxes is because I can't get consistent results at scratch and I am afraid of introducing inconsistencies..... I noticed once that the BC chocolate baked up a lot darker than the DH. (I had one box of each.)

I use only DH, I have used the others as well but always return to DH.

Cake is alot like icing, the weather plays a great part in your consistency and moistness.

If you live in a dry area your cake may turn out dry. If you live in an area that is humid your cake may turn out wet and mushy, you may find yourself overbaking it because it won't register as done on a tooth pick.

I suggest choosing your favorite cake mix and then try several of the Ideas that you have read on here. I have and they do work.

Thanks everyone Keep up the great tips and ideas.

My dh brought home Pillsbury the other day, and I usually use BC, I opened it up put it in sifter, sifted into mixing bowl, A huge chunk of white Plastic was IN the mix! I wont use them again! I like my BC also!

For those of you who use BC and PS, how do you do an extender recipe when their mixes already contain pudding? Wouldnt adding sour cream or mayo or pudding make it uber-moist?

Hmm I've been a faithful DH user for years. I doctor my mixes though... I felt that the other mixes were the ones that fell apart on me! Especially refrigerating the cake as well makes it easier to fill and stack.

I guess though I always use pudding mix/extra egg or a pound cake mix to firm up all my cakes.

if you will notice, DH did change thier recipe (it no longer has milk in it). Maybe that is what you have noticed?