I've tried a lot of different variations of this...and had it come out really different. I'm picky about the crumb. I like a nice fine textured crumb and some mixes/variations have a nicer crumb than others. One thing that helps a TON with texture is to sift the mixes and dry ingredients. I usually use DH white, with 4 whole eggs, and I use 1 T vanilla and 1 t almond...sometimes I'll use a lorann flavoring too if I have it.