This is nice and moist, with a subtle caramel flavor. No caramel DH in my area. This recipe works for me!
|2 C||All Purpose Flour|
|1 C||brown sugar|
|1 C||granulated sugar|
|2 18oz boxes||DH white or french vanilla cake mix|
|2 tsp||lorann butter vanilla emulsion|
|1 tsp||lorann caramel flavoring oil|
|2 2/3 C||water|
|2 C||sour cream|
Sift together all the dry ingredients, then combine wet ingredients in separate bowl. Beat wet ingredients lightly to break up eggs and more evenly distribute chunks. Add wet ingredients to dry ingredients, and mix on low with paddle attachment until combined, 1-2 minutes. Finish mixing by hand with spatula or wooden spoon until smooth. Line pans with parchment paper and spray with non stick baking spray, put heating core or flower nail in center. Bake at 325 for 25+ minutes until done.