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So I was wondering has anyone ever subed the regular sugar in the white almond sour cream cake for brown sugar? I love the WASC recipe and have adapted it to make red velvet and other flavors, but i wanted to play around with it. Do you think it would come out funky? Have you tried it, and what were your results?

Thanks,
Chris
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come check out my new blog @
http://www.sweets-n-cookies.blogspot.com
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