I've been using Pillsbury for a long time now, I have gotten rave reviews but I just like the tall, fluffy cakes. I can't seem to get these more than 2-2 1/2". That is the white, the chocolate will rise more like what I want the white to do. If anyone has any ideas please let me know. Thanks.
Missy
Are you measuring your batter before you put it in the pan?
The instructor I had for my class provided a chart that specified how much batter should be used for each size pan.
If I follow the chart, I get real consistent results in the height of my cakes though I have had big problems with Betty Crocker cakes not rising properly (especially the chocolate).
Also, the Duncan Hines Butter Recipe rises a lot higher than the recipes that call for oil. I don't know why it makes such a difference.
Because I work a full time job as well as doing cakes on the side for "friends" - I use pillsbury box cakes alot (and doctor them up a bit) but one thing I do put in every cake is 1 Tblsp of Meringue Powder per cake mix (= 5 cups of batter if from scratch). This helps the cakes rise even higher than normal. Hope this helps a little. 
I think in order to get a lighter flufflier cake you need to seperate your egss then beat your egg white seperate from you egg yolks. I'm not really sure...i like a nice dense cake so i haven't attempted this method yet. So i would try this out for a practice cake before really putting it to the test.
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