I have a request for a white almond flavor cake. Can I just add almond extract to a regular cake mix? If so, how much would you suggest?
This is probably exactly what they're wanting:
It tastes great, bakes more level than a plain cake mix, holds up well under fondant, etc...
Yep, I agree with Texas-Rose, the WASC cake is really good. I get compliments every time I make it.
I forgot all about that one, thanks
Or just use your regular recipe and substitute almond extract for the vanilla extract.