I'm an odd duck when it comes to cakes and can't find anything that is 'the one'. I like the texture of the box, light and fluffy, vs the heavy, grainy of scratch. Question for you....l've added both sour cream and whole milk ricotta to box mixes hoping to enhance the flavor without success of flavor change. BUT what I have found is a change in texture. It lightens the box cake even more, actually too much making it almost impossible to eat. The result is so light and fluffy it almost doesn't hold together. I realize baking is a science of ingredients but I've always just plopped a spoonful of the sour cream or ricotta in before mixing. I don't like either box or scratch at this point which is sad, because I want to love cake!!....will give this a try and definitely get the enhancer before I do. Comments?

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