"sf" > wrote in message
...
> On Sun, 18 Jan 2015 11:37:35 -0800, "Julie Bove"
> > wrote:
>
>> As for the cakes, I no longer make them but when I did, I found that I
>> could
>> easily doctor up any packaged mix and it was just as good as from
>> scratch.
>> Of course there were exceptions depending on the type of cake.
>
> My ex-SIL is a fantastic scratch cook, but even she will use a cake
> mix for certain cakes. She does an orange cake that requires 2
> roasted oranges that have been ground up, peel and all in the food
> processor. She says she has done it completely from scratch and by
> using a cake mix... the cake mix is so close to scratch that nobody
> notices or cares. It saves her time, which is of the essence when you
> have a 60+ group of people over for a party and serve better food than
> chips & dip.

I usually use an orange cake mix when making orange cake, then add some
zest, juice for part of the water etc. It always tastes great. Nothing wrong
with using a mix here and there at all.

Cheri