has anyone ever used evaporated milk in doctoring a cake mix? if so, what difference does it make?

Thanks

I have tried it as DH and I had switched to 1%milk. I tried it with water and also mixing it with the 1%. I finally settled with just using the 1% or sometimes 2%. Especially in the DH butter recipe I found that it was just too rich, so the middle was WAY too heavy and had problems getting done. In my regular white or yellow cakes I found that the small cans mixed with either milk or water was just fine.