MacMoms ~ Thanks for sharing your ideas, I have been sitting down for 2 days trying to come up with flavor profiles for my potential cake business. This helps me a whole lot. Let me ask, do your customers ever question the fact that you use box cake mixes or not. I find them incredibly convenient and that they take flavors well. Just wanted some professional input.
Customers don't ask. When freinds ask, though, I tell them that cake mix makes up half of the dry ingredients, so it is officially just another ingredient :)
I just could not come up with a scratch cake that stayed moist and was easy to carve at the same time without being too dense. I am in love with WASC variations because it is really a no-fail recipe: I've only used half the amount of sour cream on occasion because I was out of stock and the result was fine. I sometimes add a couple of cups of cake mix without changing anything and it is fine. I do NOT like to skip the pudding, however. The cake bakes fine without it, it's just not as moist as I like.