I don't think alracntna was suggesting cheating at all. I think she was trying to let others know that using a cake mix - as only one ingredient in the cake is basically 'from scratch'.
And I agree. Lots of these 'doctored' mixes - are mostly additional flour, pudding, sour cream, eggs, oil, etc. The addition of a 'mix' is simply a stabilizing factor.
I've read a lot of alracntna's posts and I find her to be of the highest integrity and I really appreciate her knowledge and motivational posts that help the rest of us newbies.
We're all trying to do the best we can.
This is very sweet. Thank you for saying such nice things about me. I have to admit I felt a little bad after i had said it. I didnt want people to think I was a cheat, even though i did not feel like one. Thank you again. I wish i could better explain how it made me feel to read this from you.
I see it like this...when I use a cake mix and add the extender, all the mix is in my opinion is the flavoring. Because if you used only the ingredients you add to the mix, (plus baking powder) it would cook up just fine. It just wouldn't taste very well. It's basically your vanilla or almond or whatever flavoring you use. Besides, if anyone asked if it was scratch or a mix, you could always just say "It's a hybrid!" LOL
I think it is all personal preference. If it makes you feel better to make it from "scratch" by all means, do it. I am one who leans towards the mixes and making them my own from there. You can use the term "home-baked" and that covers it too.
I don't think anyone is superior to another because they don't use a mix. I have used many of them over the years, and not once ever have I had someone come to me and tell me my cake tasted like "chemicals". I have had nothing but rave reviews. The only difference (IMO) is that the non-mix cakes dry out quicker and are very heavy crumbed. I NEVER freeze my cakes, only bake them fresh for whoever has ordered one ~ that is MY pet-peeve! 
*I* think they taste and smell of chemicals.
I don't eat instant foods so it's foreign to me and I don't find it pleasant.
I just baked a scratch cake for the bottom layer of this cake, and I'm definately, decidedly, absolutely a scratch cake baker! LOL!
I was watching Charlotte's Web with dd last night and the spider says something like, "Please calm down. I just can't handle hysterics." 
Yes, some of us can taste the chemicals in the cakemix.
Most people are used to eating cakemix cakes and will assume a doctored cake is made from scratch.
My two cents......I recently did the Witzy welcome cake vanilla on bottom and choc on top. These were both doctored BC mixes. The ruffle wedding cake I did was also a doctored BC choc mix. I was told last night by a friend that went ot the wedding it got rave reviews. I have also caught heck from a student about using box mixes. If someone wants a scratch cake, I am happy to oblige. People also have preferences between DH, and BC. Most people I do cakes for would probably not notice the difference. My experience...I recently had a piece of scratch chocolate cake, and found it dry, and I think the taste came from the icing (which was not home made). I prefer my doctored chocolate cake over that for sure. I say go with what you are comfortable with, no right or wrong.
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