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?
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:
Has anyone tried DH French Vanilla flavor?