Barring Angel Food cakes, I'm a scratch baker. I really don't like the taste or texture of box cakes. However, a scratch cake will go stale much quicker than a scratch, and scratch recipes are definitely not all created equal. It helps a lot if you learn how to bake. As others have said it isn't rocket science, but it is science. Unlike cooking, a little of this a little of that doesn't work. Measure accurately, and learn the techniques. Also DO NOT OVER BAKE! The difference between perfection and ho-hum can be a 90 seconds. Make sure your oven is baking on temp. Box mixes are put together so that they are pretty goof proof, dump, mix and bake. Most scratch recipes aren't that forgiving.

Angel food cakes, however, are my 'bete noire'. The last time I tried one, the dang thing fell out of the pan when I flipped it over to cool. No, I did not grease the pan. And yes, everything was degreased. It baked perfectly, looked wonderful when I flipped over to cool; when I checked it two hours later, it was laying in a inedible lump on the counter top. I definitely need the goof proof aspect of a box mix where they are concerned.

JanH, Thanks for the links! I'm just a hobbyist . . . I don't get enough practice baking. My personal goal is to make a better tasting cake. I just might have the confidence to bake a scratch cake recipe now. Thanks everyone for your input.