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:

http://tinyurl.com/2cu8s4

kakeladi's original WASC cake recipe:

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

Another chocolate variation of the WASC cake:

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

HTH

Thanks
Has anyone tried DH French Vanilla flavor?

Vanilla is vanilla.
(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:

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

HTH