French Vanilla Cake

Baking By yummy Updated 26 Apr 2008 , 4:04am by JanH

yummy Posted 26 Apr 2008 , 3:29am
post #1 of 2

Would like to make one from a mix, Should I use fv mix, fv pudding and fv creamer as the liquid or white mix, fv pudding and fv creamer?

1 reply
JanH Posted 26 Apr 2008 , 4:04am
post #2 of 2

Cakes mixes can stand up to a lot of "doctoring" but even they have a limit....

Adding pudding and liquid coffee creamer will probably cause your cake layers to sink upon cooling (too much sugar):

http://tinyurl.com/2p5bdu

Also, French vanilla is not a type of vanilla. It is a term used to describe an egg-custard base for ice cream. So adding extra vanilla extract would increase the vanilla taste without causing your cake layers to sink.

Here's a recipe that uses any flavor cake mix and instant pudding mix:

http://www.cakecentral.com/cake_recipe-6948--Enhanced-Mix-Recipe.html

HTH

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