I was just wondering if any of you have tried the DH French Vanilla? I attempted to use it 3 times already and EVERY time I did it stuck.... Nothing done different with any other doctored mix I use... I had 3 cakes going out this week and substitued a white with FV flavoring... just thought I would ask if anyone else has had this problem.

i just used it this weekend
except i added coconut milk and dried coconut to it on top of the 'wasc' doctoring

mine came out great- didnt stick at all
it is pretty crumbly though

I hate the french vanilla cake. I use DH mix only...except french vanilla that is. It is always sry and not very good at all.

i use DH french vanilla all the time - it's one of my most popular flavors.. i add pudding and a extra egg - works great every time! i just used it yesterday for a wedding cake tasting and the bride and groom loved it.. two of the four tiers on their cake will be french vanilla.

I use FV all the time its my most popular flavor no problems here at all

i have used it and it came out ok but I prefer the BC french vanilla I normally use DH everything else except the french vanilla

I use it all the time, and everybody loves it. I use regular 1/1/1 pan grease and it comes out great...

hhmmmm... any chance I could have gotten 2 bad boxes, pulled them off the same shelf at the same time? I did those cake just like all the others and they stuck both times, once in a 6 inch round and once in 8 inch rounds.... weird... I think I will just stick to my current method of adding FV flavoring to my white batter.

I had that happen last weekend, but I also forgot to flour the pan. It was heavily greased, and I thought it would be okay, but I had to rebake with white mix instead

this cake mix makes me angry! I quit with DH french vanilla!

I really like using the DH French Vanilla cake mix with either a strawberry or raspberry filling. I doctor it by using milk instead of water, adding a SF small cheesecake instant pudding, and adding an egg. I've never had a problem with it sticking.

The last time I tried french vanilla I hated the flavor. It came out fine, just used to the plain white. I haven't used it since.

i didn't like the flavor either. i didn't have any complaints from anyone that i remember but i thought it was "chemically" or something. not natural. haven't tried it again. it came out of the pan fine though. i just used pan spray.

I use the french vanilla mix when I do a fruit filling and I never have a problem. Usually I substitue half the amount of oil with butter, though. I think the cake mix needs to dry out a bit, as I think the recipe makes it too moist, and even makes it taste funny. Secretly, I use a really good olive oil, no vegetable shortening stuff. I'm italian-israeli and there is NEVER cheap oil in my house!! Also, I use pam (no, i dont use the wilton cake magic thing) and some wax paper on the bottoms of the pans and it works fine for me. If you brush a simple syrup on the top of it made with good vanilla, the flavor should be really good. I get compliments all the time, and even a few recipe requests. No one knows it's a box cake.. I'd be a little bit embarassed if they found out ;0)

Jasmine

i have never had a problem with it, but i just us BC.