I'm making a spice cake using the WASC recipe and wondered if I could substitute brown sugar for the white sugar in the recipe? I'm omitting the almond extract and adding extra spices and using the pumpkin spice coffee creamer in place of some of the water. Thanks!
From what I've read, brown sugar is white sugar with a molasses taste, so taste will be the biggest difference.
I know when making cookies, those made with brown sugar tend to be softer and chewier than those made with just white sugar.
thanks! I saw a recipe on here for a spice cake and it was similar to the WASC and it used brown sugar instead of white. I'm going to try it. Hopefully it doesn't fall apart on me. I'm going to be baking it in the sports ball pan, and the mini sports ball pan.