I read on here somewhere that someone uses almond extract in the bride's white cake so i tried it and the flavor was great, but a little more crumbs than I would like. I wanted to try to use almond in the recipe where you use a mix and pudding. Should I use a little of it in place of that much of the of the water? I was thinking of trying it with milk, but havn't used milk in this type of cake before... has anyone else? Does anyone else add flavoring to a mix when the only extra ingredient is pudding?

You are asking the wrong person. I add almond to all white cakes, boxed or scratch (unless I know that the person I am baking for does not like almond). I have not had a crumb problem (knock on wood). Hope I did not jinx myself.

Lisa

I've done it and it tasted YUMMY...didn't have a problem with crumbs though

do you add less liquid or just add extract to the entire recipe?

I also add almond and vanilla flavoring to all of my white cakes, and I also add a pouch of Dream Whip for each box of cake mix.

I just add extract to the whole mix keep everything as is and add 1 teaspoon of Almond or a little less depends on your taste

Me too. Just add the almond.

Lisa

Thanks a ton you guys I'm off to bake white cake #4 this week... trying to get the perfect one! I just love almond!

Peacockplace; if you love almond (it's by far my favorite) I've go a great almond cake for you. Buy a can of SOLO almond cake and pastry filling. The receipe is on the back of the label. People rave over this cake. It's got a very strong almond flavor. Let me know if you try it.