How many of you truly like DH french vanilla and use it on a regular basis? I think it tastes sorta like spice cake and it's a shock when you're expecting white cake flavor. I thought it was just me. A home baker made a huge cake for a function yesterday and I knew it was DH french vanilla. A lot of people had the "huh?" reaction as it did not taste like they expected. The cake was left 1/2 eaten.

I could tell vanilla pudding was added to the cakemix. For some reason the pudding taste didn't blend with the cake taste and you could taste it separately (not mixed long enough?)

So, just wondering how many have good results with this flavor and if you add any other flavoring to it? TIA

the only time I use DH french vanilla alone is when making a apple dump cake.

otherwise, I mix 1:1 box DH FV to DH butter recipe and use butter to substitute for the oil called for by the DH FV. so far, rave reviews on this combo.

Thanks Doug - that one will go in the memory bank....

I've made this one and I prefer the golden yellow over this. Did not have the nice vanilla taste I thought it would. I used it for my MIL's birthday cake and was less than impressed.

Sandra

Doug, How much butter do you use for the oil substitution?

Thanks in advance!

I used it to make a coconut cake and it turned out fantastic!

Barbara

i melt and measure butter to equal amount of oil specified. (I always add my butter melted -- heat until a big pat still floating in liquid, then stir until completely melted...this prevents overheating of butter or cooking of eggs)

I have used the DH french vanilla mix for about 30 of my cake orders over the past year and have had only compliments on the flavour! Maybe 'cause we're Canadian, eh?

I have used DH French vanilla had only great compliments only the crumbs were left. Fill mine with raspberry and limon filling.

I've used it many times and also get compliments. Then again, I doctor it up when I need to use it. I also use butter (in all cake mixes) instead of the oil, I just soften it up. I'll have to try the melting. I also use buttermilk/milk/half&half/cream in place of the water. Whatever will fit with teh cake I'm doing and is on hand. And I add in another teaspoon or two of vanilla or another extract.

I use Betty Crocker's French Vanilla. That is the only I make when people order a vanilla cake and that all I use for wedding cakes. I, too, only have crumbs left.

I use nothing but DH FV for birthdays and weddings. I don't change it or add to it. Never had a complaint. Everybody raves! Maybe thte taste is affected by what kind of icing you use???

I have used DH french vanilla for ten years now and always get raves about it, and people ask me for the recipe because they think it is home made. I agree with Jenn123 that it could be the frosting contributing to the taste. I also have never added pudding to the mix, and that could be a factor. The DH always turn out moist and flavorful without additives.

I use the French Vanilla from time to time and I personally LOVE it - and so does every one I make it for. I usually add a box of white chocolate pudding to it and I use either cream cheese frosting or add a couple of tubs of the white chocolate almond frosting to my buttercream. I personally prefer the white chocolate almond frosting with it. Everyone raves about the flavor.

Thanks for the responses. I guess we can agree it does have a unique flavor. I think the DH french vanilla tastes fine, but just doesn't taste like anything like regular vanilla cake. I think it would be fab made into an apple cake as Doug described. The light spice taste to it would go well with apple. (drool, drool, I need to start making dinner)

Yeah, and we all know Canadian tastes are different. Who would willingly choose to live in all that snow?

Sirry, dupe post. DH created a wireless network and well....let's just say he shouldn't quit his day job.

I myself personally love the taste. Last week I did a cake testing with a couple and they loved the taste of it as well. And want me to do there wedding cake with it.

I used the DH French Vanilla for my Niece's wedding cake this past December. I added a few drops of Bavarian Cream Oil to each mix. The buttercream was also flavored with Bavarian Cream Oil and I used Raspberry Jam between the layers. Everyone LOVED it. I do think that the oil added a little something special, though.

Thanks!

Wanda

Wandootie: and just where would I get this Bavarian Cream Oil...sounds delish!