Mix Cakes Always More Moist Than Scratch
Decorating By JanH Updated 9 Feb 2007 , 10:36am by blaquescarlett
Came across this article that explains why mix cakes will always be perceived as more moist than scratch cakes.
It appears that cake mix cakes should only be compared to other cake mix cakes (brands); and scratch cakes only to other scratch cakes (recipes).
Seems we have been trying to compare apples to oranges.....
(Scroll down just past "Answer")
http://en.allexperts.com/q/Desserts-747/BROWNIES.htm
HTH
Thank you Jan that was very informative. We all wonder why. So now we know. And cake mix companies have it easier than the everyday home baker. We often times can't find or buy the things that are needed. Or know the correct formula they use.
Thanks for the article Jan! Now, let me ask you a question since you've been so helpful in the recent past. What kind of plain vanilla cake recipe do youuse for decorating? My cake was so moist it fell apart... literally! 
I had to piece it back together with the icing, and so now my cake has a few dents in it (it's ok. It's for my niece and this is my gift to her. She's getting a "real" cake on saturday). Any and all help would be appreciated it!
Reina
Hi Reina,
If by plain you mean what brand of cake mix I use, the answer would be Duncan Hines.
My favorite recipe is the White Almond Sour Cream, which you didn't like..
My favorite scratch white cake recipe is the White Trillium:
(medium difficulty)
http://www.cakecentral.com/cake_recipe-2371-White-Trillium-Cake.html
However, you really do need to sift the flour before measuring and then again, per the instructions.
And you only use an electric mixer for the egg whites; all other mixing is done by hand.
HTH
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