Joy the Baker

I think I’m supposed to hate cake mix.  I think, once you get a chef’s coat, you are supposed to turn you nose up at all things packaged, pre-mixed, and all around too good to be true.  Well the truth is, I don’t hate cake mix, or at least I don’t hate it as much as I should.

I could bore you with a pro and con list detailing my love hate relationship with cake mix, but I won’t.  I’ll just say this- I love cake mix because my Mom buys it for 35 cents and then passes it along to me, with that oh-so-great-I-found-a-bargain feeling.  Cake mixes are easy beyond belief, moist every time and really hard to screw up.  But the truth is, even easy to make, 35 cent cake mix isn’t really a bargain.  It’s filled with loads of oils and sugars that I can’t even pronounce.  If I can’t pronounce it, there’s a good chance my insides that don’t what to do with it either.  So, you win and you lose.  Sounds a lot like life, doesn’t it?

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