I've heard people talk of a chemial taste...but just started noticing it. I think that's what I'm tasting. Is the extracts in my BC (I use creame bouquet & valencia) or my Pillsbury cake mix? I make WASC.

I'm not familiar with those extracts/flavorings, specifically, but if they are imitation flavorings they can impart somewhat of a chemical taste. Not everyone notices it, but if you're use to natural/pure extracts and flavorings, then it stands out.

Come to think of it.....this I'm referring to was made with cream cheese icing so I didn't use my valencia or cream bouquet extracts. I'm leaning more towards the Pillsbury cake mix......anyone else have issues with PB? I've always heard DH is the best.....but liked Pillsbury becuase of the pudding already added.