How do I substitute this? Do I just switch out the cake mixes for French Vanilla? What about the flavorings? I have a wedding this weekend and want to use this. Thanks for the help!

yep

use the mix

omit the almond

done!

Thank you for the help Sugarshack. I feel as if I know you since you are so popular around here.

YW!

Thanks, you are sweet!

All my cake flavors are basically the WASC, I just switch the mix and flavoring used.

I use the French Vanilla cake mix and also add French Vanilla extract. Comes out great!

Sorry to bump such and old thread, but do you use egg whites or whole eggs when you do the French Vanilla mix?
Does it taste really artificial? I have never used that mix before, but the customer wants it really "vanilla-y" and I am short on time.

I've used kakeladi's recipe WASC before but subbed some things for FV:

1 box FV
1 c. flour
1 c. sugar
3 whole eggs
1 c. sour cream
1/2 c. FV coffee creamer (liquid)
1/2 c. water
2 tsp. vanilla

Turns out great every time.

Sounds yummy thanks for the recipe

The term French vanilla is not a type of vanilla, but is often used to designate preparations that have a strong vanilla aroma.

French Vanilla was originally a term coined to identify ice cream made using an egg yolk custard base.

So it appears a French Vanilla cake mix would be a white cake mix that uses whole eggs (instead of the traditional whites).

Everything you ever wanted to know about Vanilla (extracts):

http://en.wikipedia.org/wiki/Vanilla

http://www.vanilla.com/html/facts-faq.html

Rebecca Sutterby's WASC cake recipe:

http://tinyurl.com/2cu8s4

Another chocolate WASC cake variation:

http://www.cakecentral.com/cake-decorating-ftopict-587744-.html

Original WASC by kakeladi:

http://www.cakecentral.com/cake-decorating-ftopict-599677-.html

HTH