I am trying to find a cost effective way to bake cakes. I want to be able to doctor them up and I have never used cake mix before.

Which is better betty crocker or duncan hinges?

I think you'll find people that feel that both are better! Just depends who you ask. I used to use only DH (grew up with it), but now use almost exclusively BC. I just think BC yields a moister, tastier cake. I doctor most of the time, but prefer BC even when it's just straight from the box.

I'm totally with you on doctoring up a cake mix. Since becoming a mom it's the only way I can keep my sanity and still bake. But, going back to your question, I always use Betty Crocker and have never had a complaint. Although, call me a hypocrite, I use a Duncan Hines cook book called, "Complete Cake Mix Magic." And magic it is. Every one I've made has been wonderful.

I use both, I prefer DH white cake, but I love BC triple chocolate fudge cake.

So for me it just depends on the cake I am making.

But I was raised on BC Devil's Food cake, straight from the box with the Fluffy White Icing (the kind in a box you have to make ) and to this very day that is my favorite cake!

When I'm practicing for my classes, I'll buy whichever mix is on sale (otherwise its homemade). I have mostly BC and Pillsbury because they are $0.96 at Walmart and DH even on sale is never cheaper. I have been doing taste testing on my coworkers (scratch vs. Doctured up box mix). But you just gave me an idea to do a tasting on the different mixes!

Thanks for the name of that Dh cookbook. I use Cake Doctor. [/b]

The most versatile cake mix I have found is DH classic white cake. You can add almost anything to it and it's terrific. I especially love DH butter fudge cake...mmmmmmmmm! I'm sure BC white cake mix is equally as good but I'm just a creature of habit. I can honestly say that I did not have good luck with the BC yellow cake mix though....so I always stick to white.

I definately prefere Betty all the way Maybe a 1/2 dzn times I have used DH or Pills when I couldn't get Betty or they were *much* better priced.

I use to work in a bakery that used Pillsbury mix... with pudding and people swore it was "The best cake they have ever tasted." I am like wow! Your best cake ever came from a bag and uses frozen eggs? I have definatly had better scratch cakes, but moral of the story, people loved the pillsbury.

I personally prefer DH.... but only get it on when on sale for about $1 a box.

I am definatly a scratch person...unless I don't have time. I just don't feel as good when someone says this cake is delicious and it comes from a box. I don't get to take credit! lol.

BUT. Cost is huge. I just did a matrix and found that a box DH on sale is $3.25 a box vs scratch of $6.92!

I've used them all but prefer Pillsbury because they taste great and are cost effective (only .89/box) I had a DH bottom tier fall apart on me years ago because it was so fragile it wouldn't hold the weight of the border or the roses around it. Thankfully when that happened, it was the day before the wedding so I had time to re-do it. I also don't feel the need to doctor it up being that it already has pudding in the mix. My customers always tell me how great my cakes taste great so I'm content to use what I know.
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I prefer DH, but ALWAYS add a full 5 oz box of pudding mix (I do this to all cake mixes, regardless of brand). I think DH has a fuller, more appealing flavor and aroma. I have found Betty Crocker to have a denser texture, more pound cake like which is a plus on certain occasions. I made a Pilsbury cake last week (use by date was coming up) and it was GARBAGE and will never ever make one again.

I'm sorry you had a bad experience with Pillsbury brand cake mix. All I can say is that I've used that brand for years and have never had a problem. I bake cakes at 325 instead of 350 and for the white cake, use the whole eggs instead of just the egg whites. Anyway, we all stick with what we know and one brand isn't necessarily the answer for everyone.

I prefer Duncan Hines, but will use BC if I do not have the DH on hand.

If I'm making a cake from a box - it's gonna be Pillsbury! Goodluck deciding between brands!!

I don't make a ton of cakes with boxed mix, but I love Pillsbury. I always find it rises high and doesn't break on me.

I love Betty Crocker-especially french vanilla! I tried a generic a couple of weeks ago just cause they were 2 for $1.00-even doctored it was disgusting.

I prefer DH. It tastes great and bakes more even for me. For some reason, even when I use bake even strips, the BC raises up funky and not even at all.

I prefer DH cake mixes, but BC brownie mixes. Go figure.

Duncan Hines Butter recipe yellow is the best!!! when i dont go from scratch, it is DH all the way!

I use a doctored version of DH plus some pudding mix, for my non sculpted cakes , But I will swear forever on BC for anything requiring carving.

how do you guys doctor up cake mixes? what do you add? and do you do it for better taste or to make a completly differnt flavor?

I like both. I prefer DH for their chocolates and BC for their vanilla. Depends too on what flavors they make,like BC has funfetti and some other different ones the other doesn't.

Nancy

I have been using DH and since I bought the Oven Thermometer my cakes are super moist! Thanks CC'ers.... I dont like BC at all whenever I make them they are never moist! Maybe its me! But DH all the way!

Duncan Hines all the way! Especially the Dark Chocolate Fudge... mmmm

It seems to be easier to work with than other brands (carving, trimming, etc.). And we like the taste better.

I prefer duncan hines. I had a strawberry cake once and because the store didn't have dh brand I tried pillsburry. To make a long story short I had to use more boxes of pillsburry because it didn't make as much batter as dh. When I want to carve using the dh I follow the recipe on the side of the box that required pudding and an extra egg. It came out great!!

Put me down for Duncan Hines

I usually use BC but I have used DH a number of times and I have never had a complaint. I think it depends on how long you bake them and the way you bake them on the end result. I ALWAYS wrap my pans with stripes of wet towel or bake even stripes so that the outsides don't dry out and I also keep a real close eye on them towards the end and check them every few minutes so that I can pull them out right when they're done so that they stay moist and don't over bake them. Also, when I took the decorating classes I was taught to ALWAYS freeze the cakes to help keep the cakes moist and I have never ever ever had a complaint...... I guess what I am trying to say is that it just depends on how they are baked..... That's just my experience.... good luck to all!!