This May Be A Stupid Question But.......
Decorating By Leahw207 Updated 9 May 2007 , 3:34am by Wendoger
It's a really yummy cake..
With a light almond taste, not too much, just enough. And the texture is really good, not too moist, not too dry either. it holds well for wedding cakes too. It became a great seller in my cakes now!
Try it and give us your opinion!!!
Have a great day!
I actually make mine with DH French Vanilla instead of white cake mix. I don't like white cake either. It is very good with the french vanilla cake mix.
I actually make mine with DH French Vanilla instead of white cake mix. I don't like white cake either. It is very good with the french vanilla cake mix.
OOOhhh That sounds yummy!! I will give that a try this week too! I love french vanilla. Thanks for the idea. 
I don't like white cake or anything almond flavor. Has anyone tried a different flavoring, or is it all about the almond part anyway?
I made it for the first time this weekend with the raspberry mousse filling. It was awesome. I am going to try and make it soon with the Dairy Creamer that everyone is talking about.
There is a forum on here that discusses variations on this recipe - just search for it! You can always use whatever extract you want with the white cake mix and there are variations that include using different flavored coffee creamers and substituting some of the water for them!
vacakelady....if you dont like white cake OR almond flavored stuff, then ya probly wouldn't like it.
I thought so, and I figured that it was rather silly to ask that question, but I also thought that maybe there was something other than almond flavor that made this cake so special. I'll stay away from it in that case. Thanks.
Today is the first time I've heard of this recipe and it seems to be all over the place. Is the recipe posted or does anyone have it? I guess I'm going to have to give it a try. You guys are making me hungry
My family really liked it. Part of them are chocolate cake eaters and no white, however they thought this recipe was good! I like it! I think the almond flavor is great!
Sunflower freak`how do you make your raspberry mouse? Everyone says raspberry moose is great in it!
Thanks,
Heidi
vacakelady....if you dont like white cake OR almond flavored stuff, then ya probly wouldn't like it.
I thought so, and I figured that it was rather silly to ask that question, but I also thought that maybe there was something other than almond flavor that made this cake so special. I'll stay away from it in that case. Thanks.
The flavorings are really up to you. Add more vanilla or substitute another extract. You can also use this with any other cake mix. What makes this cake special is the moistness and density compared to just a doctored mix. The addition of more flour and sour cream really changes the flavor and texture. As was mentioned before, there are many variations to this recipe, including a chocolate cake. This is the only recipe I use for all my cakes and I have started altering even this recipe so it has become even more like scratch. You can add liqueurs, wines, champagnes, other extracts, use butter instead of oil, add nuts, c. chips, coconut, fruits, etc...to the batter itself. This does not even include what you can do with the fillings.
vacakelady....if you dont like white cake OR almond flavored stuff, then ya probly wouldn't like it.
I thought so, and I figured that it was rather silly to ask that question, but I also thought that maybe there was something other than almond flavor that made this cake so special. I'll stay away from it in that case. Thanks.
The flavorings are really up to you. Add more vanilla or substitute another extract. You can also use this with any other cake mix. What makes this cake special is the moistness and density compared to just a doctored mix. The addition of more flour and sour cream really changes the flavor and texture. As was mentioned before, there are many variations to this recipe, including a chocolate cake. This is the only recipe I use for all my cakes and I have started altering even this recipe so it has become even more like scratch. You can add liqueurs, wines, champagnes, other extracts, use butter instead of oil, add nuts, c. chips, coconut, fruits, etc...to the batter itself. This does not even include what you can do with the fillings.
Thank you, Eme, that's what I was looking for. I had a feeling that it was more about the texture of the cake. While so many like the almond, I was hoping that was not the only thing everyone liked about it. Perhaps if I ever get a free moment to play, I'll try the recipe with a different flavor. Thanks again.
Thank you, Eme, that's what I was looking for. I had a feeling that it was more about the texture of the cake. While so many like the almond, I was hoping that was not the only thing everyone liked about it. Perhaps if I ever get a free moment to play, I'll try the recipe with a different flavor. Thanks again.
Glad to help, this is my all-time favorite recipe, only recipe, and everyone thinks its scratch!! Don't be afraid to sub whatever you want for flavor and just remember to keep your water/oil total to about 1 1/2 cups. My favorite twist on this is to use a stick of butter, melted, in place of the oil...then use just 1 cup of liquid - ANY liquid! Have fun!! 
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