Boxed Cake Mix Better Than From Scratch ???

I think cake mixes are a bargain, and so are those cans of frosting. And so is the dollar menu at McD's. I am not being snobbish, just truthful. If those are things you like a lot, you can eat quite inexpensively.

Boron

I tend to agree with you Boron. I have recipes that start with a mix and I have recipes that start from scratch....all are valid and all are yummy.

Some people don't have the time or expertise to bake from scratch. There is room in the universe for all kinds of cakes and all kinds of cooks.

We should not be so judgemental of others, we don't know their circumstances or level of expertise.

Time?? How much time do you save by making something from a mix compared to baking from scratch. You might save a couple minutes.

Expertise? I sometimes came home from work to find my teenage son baking cookies.

The author of the web page was referring to all those ingredients like emulifiers with long scientific names you see on ingredients lists.

I'm compiling a list of people who say that about me, and now YOU'RE ON IT!

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

------ 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.

My problem with cake flour - I buy a box, make one particular cake, then it sits around forever. I wish they'd package it in smaller amounts.

Do your local grocery stores have bulk food bins?

Steve

On Mar 14, 7:32=A0pm, Dave Smith wrote: =A0I sometimes came home from work to find my teenage son

Is he married yet?

They do. It's called boxed cake mix.

That's what used to happen to me. I didn't bake cakes very often.

Oohhh I bet she is really scared!!!!!!!!!

It comes in 2 lb boxes - at least that is how I buy it. Enough for about 2 cakes.

If I open a box and use half, I tuck the rest in the freezer until the next cake.

Boron

.- Hide quoted text -

But you know what you're doing...I'll wager most people don't!

So can I.=20

It's hardly rocket science! It's basic cookery skills, one of the first= =20 recipes and methods taugh to children here in school cookery.

Janet.

I don't bake cakes any more. Haven't for many years. I would suspect that any cake I would have made from scratch would probably have had to have half an egg in it if I halved the recipe. But most of my cakes were the boxed mix and in those days the boxed mixes in the stores made two layers. Yes, one could have halved it but it would have been a PITA I think. You'd have to either weigh or measure the mix out.

Dividing the mix doesn't make sense to me. I will make the entire recipe and freeze the extra layer for use within the next month. A yellow cake layer is invaluable for a quick dessert. So easy to split the layer, add a filling and top with a ganache.

One of the best ones though I ever had was 1 I actually made from scratch for a birthday. Both the cake & frosting were made following some Hershey cocoa recipes. Does that make it a cocoa cake, chocolate, or what? Recipe said chocolate. It was rich, dense, moist. I'm not sure about the cost but taste.... yum. Every year now I give him the choice of the chocolate one or cheesecake.

"nobody but us chickens" wrote

My wife makes that one too. Very good with a nice chocolate taste. She makes a butter cream icing for it.

Since there are two of us, it is a bit much to eat while fresh so I take some to work where it is well received.

Deep, Dark Chocolate Cake

INGREDIENTS: 1 3/4 cup flour 2 cup sugar

3/4 cup Hershey's Cocoa 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1 tsp salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water

Combine dry ingredients in a large mixing bowl.

Add remaining ingredients except boiling water; beat at medium speed for two minutes.

Remove from mixer. Stir in boiling water. (batter will be thin)

Pour into two greased and floured 9" or three 8" layer pans, or one 13 x

2. Bake at 350° for 30 to 35; minutes for layers, 35 to 40 min for 13 x 9.

Cool 10 minutes on rack, remove from pans.

SOURCE: Hershey Advertisment

A moist rich chocolate cake for all chocolate lovers