I just bought some really interesting syrups for adding to my cakes, but I don't know how much to use. Do I use it instead of oil? It's kind of runny - similar to sugar free maple syrup. But it seems that if I'm doctoring a vanilla cake mix, I'll need a lot of it to get the flavor through. It's rather tan/brown in color so drizzling over a finished cake would not be pretty when it soaks in. Maybe use it in place of some of the liquid? I use milk instead of water for richness so I don't want to lose that either.
Has anyone used these before? They're made mainly for coffee and desserts. 
I use Torani syrups all the time to make flavored sodas and coffees.
I've tried them in sno-cones, and was very disappointed in the lack of flavor-intensity; if they aren't strong enough to adequately flavor shaved ice, I'm afraid the flavor won't come through at all in a cake.
If you decide to give them a try, I'd use them in place of extracts, and not to replace the liquid or oil called for in the recipe. I don't think it would react well as a fat or liquid replacement, because of all the sugar in the syrup.
You might be able to get a nice subtle flavor in your buttercream, though.
I would try flavoring buttercream with them, but because they are so subtle it doesn't seem like you will get the flavor intensity you want in the cake itself. Also, with them you are not just adding an extract you are adding sugar/corn syrup, too. You can use them in a simple syrup to lightly coat your cake before frosting (some folks spray it on instead of brushing), keeps cake moist and adds flavor. Have fun experimenting.
I use Torani in place of simple syrup when i want to add an extra touch of flavor and moistness to an already baked cake!
I didn't think about it being all sugar. I'll try brushing it on and in the frosting but I don't want it to color it too much. I'm stuck with a lot of it if it doesn't work! But it will be good elsewhere.
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