Bryan wrote:
> 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.
>
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Okay folks! Here is the long awaited google groups post! And Quote Fix
didn't fix it.

Anyway... No worried Bryan. If I ever do make that cake again, I won't
give you any.