"Boxed cake mixes are convenient, of course: add a couple of eggs, oil, and water, slide the batter-filled tin into the oven, and you're done. But they can be versatile: Swap out that water for a liquid that'll add some oomph-coffee, for example, in a chocolate cake. Or use a bright, verdant olive oil in place of the neutral oil to add a layer of complexity to any boxed cake."
"The first cake mixes were released nearly a century ago by P. Duff and Sons, a Pittsburgh-based company that patented a process for dehydrating cake batter. But it wasn't until after World War II that premade cake mix really became popular. It was the same brands that dominate grocery store shelf space today-Betty Crocker, Pillsbury, and Duncan Hines-that gained the strongest foothold with American consumers."
Boxed chocolate cake mixes provide a quick, versatile alternative when time, ingredients, or energy are limited. P. Duff and Sons introduced the first mixes nearly a century ago, and premade mixes became widespread after World War II. Brands such as Betty Crocker, Pillsbury, and Duncan Hines dominate supermarket shelf space. Boxed mixes require simple additions like eggs, oil, and water and can be customized by substituting liquids such as coffee or oils such as olive oil to enhance flavor. A blind taste test of 13 supermarket chocolate cake mixes identified three mixes that produced the springiest, most chocolaty cakes. Testing included subcategories like devil's food, milk chocolate, and chocolate fudge.
Read at Bon Appetit
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