So I bought some BC cake mix cause it was on sale. I usually am a DH baker but thought I would try something different.
I made BC White Cake, and it's yucky. I have often heard people say that they can "taste chemicals" in cake mix. I never really gave it a thought, but this cake has a definite chemical taste to it. I have made DH White cake several times (too many too count) and it tastes way better.

Also, I got 28 cupcakes out of DH and 21 cupcakes out of BC (there is a 5 gram difference).

For you box makers, have you noticed a difference between the brands?

I had started a thread about this a while back may have gotten lost in the shuffle...but yes, a lot of bakers do notice the difference. Especially when you switch boxes. I have been using Pillsburry for the last couple years and I love it! But when I use BC or DH I notice the chemical taste.

my question is...do you notice this after taste when mixing the batter or after baked?

When I mixed it, it smelled fine, tasted similar to DH. The taste came after the cuppies were baked. I asked my DH to taste one and he said it tasted off (he is used to DH too).

Funny- I use all three with the same results. I guess if I HAD to choose I'd pick BC, but I'm pretty happy with whatever I can get on sale. I do agree though that you don't get as many servings from Pillsbury... I usually doctor with an extender so it makes up for it.

DH is the "only" mix I use. Tastes better, more batter, better texture. Another plus!! - DH is usually the only one they put on sale at our Wal-Mart!! When I have to use BC because the store is out of white DH I use double the amount I usually do just to get my cake layers to rise to at least 2 inches each.

DH is my choice of mixes also. Never noticed any chemical taste. Love the french vanilla and the dark chocolate fudge.

I've always used the supermarket brand (Hannaford) where I shop. It's the cheapest by far. I tried some Duncan Hines the other day. Blech! [Ducking and running! ]

I guess it's just what you're used to. My supermarket brand makes an excellent cake!

I happened to have a no-name brand of white cake mix (bought it just to see) so I baked some cuppies this morning, and low and behold, they actually taste similar to DH's. (way better the BC) I wonder if DH makes the no-name brand.
I used to work for a yogurt company and we made tons of yogurt for other very well know companies along with the storebrand.

Glad to see I'm not the only who still uses box mix!Anyway I prefer DH I also love love love the dark chocolate fudge,it's the yumiest!I also like the taste of pillsbury but it is so moist if you make a very large cake it tends to fall apart.I found this out the hard way when I made a wedding cake for my brother and it fell apart on the way there.I didn't even get a picture and it turned out great,well other than the falling apart,anyway my mom and I pieced it back together with toothpicks! Since then I have switched to DH since I have started doing 3D cakes and it is a lot firmer and easier to deal with.

It depends on the flavor. For white, I think Pillsbury as far better flavor and texture-wise and less artifical tasting than DH or BC (though I agree it does yield slightly less), but I don't like P for anything else. For chocolate flavors, I don't see a big difference between BC & DH, but I have a slight preference for the BC texture.

I do use Dh for strawberry because either BC doesn't make one or the stores here don't carry it. Another flavor I see a big difference in is lemon. Between BC & DH, DH has a very weak flavor, more of a vanilla cake with a hint of lemon than a true lemony cake. I think BC lemon is much better. I've never been brave enough to try the store brands.