On Mar 14, 1:35*am, "Julie Bove" > wrote:
> Mark Thorson wrote:
> > This web site makes the bold claim that most home bakers
> > cannot make a cake from scratch better than from a boxed
> > cake mix.
>
> >http://www.waynesthisandthat.com/cake.html
>
> > His reasons are that the ingredients are better measured,
> > and they use ingredients that you can't get.
>
> > He also says that making certain changes to the recipe
> > on the box results in even better cakes. *He cites a
> > book, _The_Cake_Mix_Doctor_, which agrees with him and
> > describes some of these methods.
>
> > Most of his page describes the experiments he did to
> > verify the tips in that book, and to compare all of the
> > boxed cake mixes he could get his hands on. *Most of
> > the tips didn't pan out, but the modifications he
> > developed worked very well.
>
> > I think this will come as a surprise to many bakers,
> > that making a cake from a box mix gives a better result
> > than most bakers can achieve from scratch with butter, etc.
>
> I have read that in many places. *So back when I used to bake cakes, the
> only one I ever made from scratch was chocolate tweed because there was no
> such mix. *But now that I think about it, I'll bet if I were to add grated
> chocolate to a yellow cake mix, it would taste the same.

To you, perhaps. With all the stinky stuff you put on your body,
flavor subtleties would get lost, and of course to your shelf stable
milk drinking husband.

--Bryan