"vanilla" Cake - Wasc Or Yellow?

Baking By Mom2ANC Updated 5 Dec 2008 , 11:53am by JanH

Mom2ANC Posted 3 Dec 2008 , 4:10am
post #1 of 4

I am making a cake that the person wants "vanilla".
She said she did not care if it was white or yellow, as long as it was really vanilla-y.
Would I be better off using WASC and omitting the almond and doub;ing the vanilla, or making a yellow cake with vanilla pudding and maybe adding a little vanilla extract?
My yellow cake is a doctored mix, and it is one box yellow cake mix, 4 eggs, one box pudding, one cup sour cream, half cup water/half cup oil.
Or I was thinking of trying the one posted in the WASC Substitutions thread.
Which would be better vanilla flavor?

3 replies
JanH Posted 3 Dec 2008 , 6:01am
post #2 of 4

You can make either cake recipe very vanilla (by using/adding extra vanilla extract) and they will have the same flavor.

However, I really like the moistness and texture of any of the WASC cakes, so I'd use that recipe.

The WASC cake can be made any flavor you like by using a different flavor of cake mix and complementary extract/s.

Rebecca Sutterby's WASC cake recipe:


kakeladi's original WASC cake recipe:


Another chocolate variation of the WASC cake:



Mom2ANC Posted 3 Dec 2008 , 7:32pm
post #3 of 4

Has anyone tried DH French Vanilla flavor?

JanH Posted 5 Dec 2008 , 11:53am
post #4 of 4

Vanilla is vanilla. icon_smile.gif
(There is no French Vanilla extract.)

French Vanilla is a term used to identify ice cream made using an egg yolk custard base.

Everything you ever wanted to know about Vanilla:



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