Try the WASC recipe and its variations...they're great!
WASC=White Almond Sour Cream Cake
Personally, I like the Pillsbury White for my white cakes and the Duncan Hines Dark Chocolate Fudge for my chocolate cakes.
Happy Baking!
I prefer Duncan Hines all the way! It is so moist and has a fine crumb texture. The WASC recipe is very good and makes carving easier also.
i'm a duncan hines girl myself!!! never had a problem.... knock on wood! i also add 1 pkg coordinating pudding mix and and extra egg.
I was wondering if any of you ladies would like to share your reciepes for Doctoring up your cake mixes. I really dont make cakes to sell i just do them for my family but i always use a mix. I would love to Doctor them up.
If you check the recipes file here on CC, there are LOTS of doctored mixes. If you check the box you purchase, there is usually a "doctored" version on it, too.
HTH! 
I use Betty Crocker for all my cakes. I use WASC for my white cakes. For my chocolate cakes, I use the recipe on here for Darn Good Chocolate Cake but I substiture milk chocolate cake mix, chocolate pudding, and milk chocolate chips. There's also a recipe on Southern Living for quick italian cream cake that starts with a white cake mix and is out of this world. Good luck!
I almost exclusively use Duncan Hines unless it's not on sale, then I use Pilsbury.
The way I usually doctor mine is I add one package of instant pudding, one extra egg, a tablespoon of vanilla extract, use lowfat or skim milk instead of water, and unsweetened applesauce instead of oil. I get a dense cake with a fine crumb, and it's usually lower in fat.
I vary my flavors by swapping around the kinds of puddings, extracts, and pureed fruit in the mix. For my chocolate cakes I add in Ghiradelli chips, or I sub out melted chocolate for the oil.
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