What is is with me and french vanilla cakes lately?!? The last 4 I've made have been disasters! 
I made one straight from the box with to the 't' direction following, 2 with the WASC alternative recipe and one with a cake extender. All have either a) fallen apart b) sunk c) are stuck to the bottom of the pan and are gooey just on the bottom but fully done everywhere else d) all of the above.
I don't get it!!!! 
So I just made a regular white WASC cake last night with additional vanilla flavoring and it turned out perfect. Maybe it's the mix itself?! It's DH with pudding in the mix.
My bad typo. 
I made one two nights ago using the half of the WASC recipe, but deleted the almond and used 1/3 cup of french vanilla coffee creamer (international delight) and everyone has raved about it and my DH even said I could throw out all my other recipes and just make this cake!! I also used the pillsbury cake mix. Sorry I couldn't off any other help. 
Quote by @%username% on %date%
%body%