Despite having several cake recipes that I will only make from scratch, I am a huge Betty Crocker fan for basic white or chocolate cakes.  I enjoy the tender moistness of the pudding added and the directions on the back are clear and easy to read.  Beyond those basic instructions, I find their mixes to be very versatile if you choose to substitute liquids such as milk, coffee, or sour cream for the water or desire to add other ingredients.  With the milk chocolate variety, I find that stirring in finely chopped chocolate chips & almonds makes a delightful cake.  The real trick to the best result is to ALWAYS set your timer for 5-10 minutes less than the minimum time for the size you are making.  Test for doneness by appearance (pulling from the sides of the pan) and then touch or toothpick at the center.  You can always cook a little longer if needed but you cannot "uncook". More than 40 years of cake baking has taught me that most cakes are already overdone by the time the minimum time stated has elapsed.