During World War II, my grandmother was the cake baker in the coal-mining village of Trimdon in County Durham, England. Families would save their egg and sugar rations and deliver them to her house for special occasions. Grandma would bake wedding cakes on an open flame. Imagine the pressure if those cakes didn't turn out. These days, even the worst of bakers can produce a solid cake from one of the many cake mixes available on grocery store shelves. This week, our judges helped find the best yellow cake mixes to prepare at home, eating their way through seven cakes in search of the moistest and most flavorful brand. All cakes were baked according to package directions.
Kathy Saunders, Times correspondent