Interesting. I'll have to look next time when shopping.

Yes and there's other flavors. You'll notice this cake is 19.2 oz..like they used to be unlike the reduced sizes on todays market. So you will have much higher layers. Most of my cakes are scratch although once in awhile I do make a box cake..

Anyway this mix requires eggs, butter, milk instead of water and oil. I thought it would be fun to make one of these and see how much memories in taste and texture it brings back from my childhood when I'm sure my mom used box cakes. I picked up the Chocolate Joy and will make peanut butter frosting the kids fav.

I gave 1/4 of the hot milk cake to each of my adult boys and everyone here had a slice so that's gone and I want a dessert for the weekend...yes another cake. Lol

Irma when I make chocolate cake its usually Hersheys from scratch with the boiling water yum...

That sounds good to me. Bet it will be delicious especially with PB frosting, Yum!

The one review on Amazon is not very promising.....unless you like sawdust, lol.

My memories of Mother's cakes, always from a mix, are not nice ones! I've never used a mix for that reason. It's too easy to make them from scratch and probably a lot cheaper, too.

Nope. I can't eat anything with wheat flour. :(

I will let you all know my opinion on this cake tonight, and since cake is my most favorate sweet you can trust me I know cake. Lol. As for the amazon review sounds like it was over baked. As we all know timing is crucial when baking cakes as is oven temp.

Rhizo I agree scratch cakes are not difficult yet people continue thinking its a long process requiring unusual ingredients.

I know a lot of people poo-poo boxed cakes, but I have tasted "from scratch" cakes and it's like they are missing something...probably the "additives and preservatives" LOL. They look amazing like they are going to be tasty and moist...and then it's like hmmmm...it's just a hair off.

I know what you mean, always1. I think it depends on what you are used to. Many do prefer boxed. To me they have a boxy taste I can't describe.

I think the boxed cakes have flavor inhancers added, but I could be wrong....if you thinkyour not crazy about a scratch cake than I have a challenge for you LOL...try the chocolate cake recipe on the back of the Hershey unsweetened cocoa powder...you will never go back to boxed chocolate cake trust me....but follow directions to a T....this cake is moist, fudgy, and RICH enough to serve even the most important guests. Its truely decadent.

My cake just came out of the oven, has to completely cool before frosting.

I have never heard of peanut butter frosting. But it sounds good I love peanut butter. My mother was not a good cook, but she could bake. All cakes, cookies & brownies were from scratch. I will make cookies from scratch, but for cake or brownies I use a mix. I don't bake very often because we are not big sweet eaters.

I wonder if they came out with this cake mix because of the popularity of folks altering the egg and liquid being added to their current cake mixes to make them just like bakery cakes? If you haven't tried this method it is great. It is my go to cake now.

I always make my cakes from scratch. If I want something quick and easy, I make a Wacky cake.......chocolate or carrot.

I figure that bakeries use pre-measured ingredients.......so that's really a cake mix, isn't it ? So it's ok to call my doctored up cake mix cake homemade. Yep. :-) :--)

Frosted and I couldn't wait so I cut out a tiny piece..ill talk about it later but one word......sawdust

I have made some beautiful from scratch cakes over the years and my hubby generally prefers cakes from the grocery stores or Costco. always1stepbehind, I think you may be onto something with your theory!

Most bakeries use "boxed" cake mixes that come in large tubs or sacks.
Basic layer cake mix is formulated to be an "oil cake". That's why the label says vegetable oil, not butter or shortening on it. If you substitute butter you will get a denser, dryer cake. Because today's butter has varying degrees of water in it the cakes will not be consistent in texture. Fats also provide for the aeration of leavening in the batter. That results in the final "crumb" of the cake. So the type of fat used matters. Denser fat like butter doesn't bind as well with flour. That is why pie crust is flaky. You don't want cake to have the same result. That's why oil is recommended in cake mix.

I make pound cakes, sponge, fruit, ethnic (like Karadopita) and most bundt cakes from scratch. However nothing beats a regular boxed cake for a standard iced layer cake or for decorating.

Not all boxed cakes are created equal either. I used to use Betty Crocker but Duncan Hines has my favorite for years along with being the favorite of those who eat my cakes.

Something else to know. Avoid refrigerating an un-iced cake. It will dry them out. However I always try to freeze un-iced layers for a day or so up to a couple of months. It makes them even moister. Bakeries that provide wedding cakes do it that way.

Yes this cake was not over baked I'm careful as I know what happens with over baked cakes. Yet this mix is dry and doesn't have much flavor but the light flavor was good. I would not recommend this to anyone. I will look for the yellow one though and try it...chocolate and yellow can not be compared as far as texture and or **crumb** goes. I suspect this was a fail for the exact reasons Watchmelol has stated.

Lucille I have yet to find a basic yellow cake that I can say I love. I have been planning on trying King Arthur's basic yellow but haven't yet. I tried the one on Pillsburys site not long ago but can't say it was better than just ok. I still think Duncan Hines yellow is the absolute best ccertainly better than the scratch yellows I've tried.

And yep bakeries get their cake mixes in large containers very large and just add oil, eggs, milk/water..

Last thing lol...box cakes taste better to some because of all the artificial flavorings that's added. I think it all has to do with what one is used to.

I grew up on boxed cakes. Thought they were perfectly wonderful. Married a man whose mom made him German Chocolate from scratch. IMHO hers was drier and not near as tasty as the box. (she was a master chef btw). Unfortunately the box cakes are not what they used to be. Back in the day, I would set my mixer and let the batter get smooth and lovely. Now mixes are designed for the baker who is short on time and patience. If you over mix them they will be flat. I have given up on cake all together. Pie is twice the delish anyway!!!

I bake a ton of cakes. I always start with a box but do not follow the directions on the box. I add 3 eggs, 1 cup mayo or sour cream and 1 cup water. Very moist and yummy. Perfect every time.

Mama, You might want to try Mary Berry's Victoria Spongecake, demonstrated in this video by not Mary Berry. https://www.youtube.com/watch?v=Fyy5t-tL0xA

It's a simple and delicious basic yellow cake. Just Google the metric conversions and you can omit the jam and cream filling.

Rita Thank You. I will put this high up on my list to try. It sure does look pretty. And see how a simple cake can look elegant. Pretty enough to serve to guests. Thank You Rita.

Never use cake mixes........not that much more trouble to bake from scratch and you don't have the preservatives.

mama........just made the Hershey's choc. cake for cupcakes yesterday and Ina's coconut cupcakes. I put them in the freezer and will frost tonight.....easier to frost when frozen. Tomorrow is a friends 90th birthday!

Boxed cakes... I get stomach distress after eating them. So, no more for me.

I'm still sorting out Betty's "scratch cake mix"... from a box. And seems like "scratch cake mix" is bit of an oxymoron. Scratch cake, or cake mix?

Occasionally I get a grocery store 8" square cake to quench a craving. Used to be pretty good. Maybe my tastes are changing or they're changing the recipe, or both. There's just something about it that's "not right".

Cynic - it is not because your taste has changed. Products are no longer the same. Thank the food police. Professional bakers, and retail outlets relied on heavily upon trans-fats for decades. Trans-fats ability to hold more water and air result in baked goods that are moister and taste lighter on the palate. That is why so many store bought cookies and crackers taste stale right out of the package. That is why buttercream has that greasy,cloying texture once again. Note that it is being replaced by non dairy whipped toppings and stabilized whipped cream in many bakeries and stores. The marketing of cream cheese icing has been expanded for the same reason. Everything from basic saltine crackers to donuts has been affected. The ban went in before a good all purpose replacement could be found.

At one time shortening was pushed as the healthy alternative to butter. Then we had coconut oil good, coconut oil bad, coconut oil bad. Just one example of the insanity. The crazies have taken over. Common sense about moderation in all things has gone out the window.