Your Favorite Box Cake Mix??
Decorating By MarciaStewart Updated 6 Mar 2007 , 5:32am by MarciaStewart
I'm sure this has been asked before, but was wondering if anyone had changed their preferences lately.
Duncan Hines?
Betty Crocker?
Pillsbury?
Any others?
I was having mixed results with my preferred Duncan Hines box and started making my cakes from scratch. I have found I have more control over ingredients and get better results. Now, I can always tell when someone uses a box mix and have a hard time eating the cake.
Sorry, my vote is no box at all. Find a good scratch recipe and start there.
My favorites are how you listed them!
Dunkin Hines
Betty Crocker
Pillbury
Happy baking everyone! 
I have started baking from scratch now, but if I"m going to use a mix, I still prefer the Duncan Hines. Especially if you use a doctored mix, it really tastes good and you can get consistant results...a huge plus!
Not because of price, but solely based on performance - Aldi's brand. It always rises great (had problems with BC and DH) and the flavor is good.
Only problem - white, devil's food and yellow are their only flavor choices, but I can always flavor it myself. 
When I was taking my classes my instructor insisted that we use BC & doctor it however, I prefer scratch. But if I need to use a mix I use DH. They are always moist, rise well and are always lite. When I give away my cakes, I use a box. When I am being paid for my cakes I make it from scratch.
My cake balls are always DH.
I had read some posts where people were having problem with DH and people were switching to BC. Well, I had a cake due this week so I went to BC and I could tell from the texture that it was dry. I was sooo disappointed because this was going to be a cake to help my business locally.
I am going back to DH. I would like to try the extender that everyone talks about on here.
Always BC - my mom did cakes for over 20 years before before passing away 8 years ago she tried them all but used BC for over 18 years. Since a lot of my customers came from moms customers I've stuck with what worked for her! Still gets lots of compliments. Everyone always comments on how my white cakes remind them of a wonderful wedding cake. Even if its a bday cake.
Gotta stay with what works for your customers. I think it is better to find one recipe you like and stay with it. That way your customer knows that it will always taste the same.
Im Duncan Hines all the way....I substitute milk for the water in each of mine, and add vanilla and butter flavoring... I also separate my eggs, beating the whites first, then doing the mix and folding in my whites...Makes for a bigger fluffier layer and my customers really love it... I use the French Vanilla primarily for my orders, and the German Chocolate and Dark Butter Chocolates are favorites... When making Red Velvet, I always use Buttermilk and add an extra egg. With Italian Cream Cakes, I use a vanilla mix and the buttermilk, extra egg, adding the coconut into the layer and some coconut extract....I take this cake to church all the time with raves!
Yesterday, I used a Banana Supreme Mix, and Made hubby a bundt, In a seperate bowl, I melted some fudge sauce, brown sugar and butter together, stirred in chopped pecans and made a "tunnel" in the bundt...While it was hot, I drizzled it in Fudge Frosting and sprinkled on chopped nuts and chocolate chips... Voila, easy invention, no recipe and strict measurements involved...and its half gone already lol
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