http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
This thread has many different cake flavors and combos.
http://cakecentral.com/cake-decorating-ftopicp-6498431.html#6498431
Actually, this is the thread and the other post was just the recipes. If you ever have a question about a cake flavor or combo, post it here and they will help you. Macsmom is a genius for creating cake flavors 
I use the "original" Wasc recipe that requires no oil. Everyone LOVES it.
I use the same principle inthat recipe for all flavors of cake mix and sometimes use a different liquid(other than water ) to complement the cake flavor. IE: chocolate cake made with strong coffee for the liquid gives the chocolate a nice rich flavor. Vanilla cake made with french vanilla coffee creamer is smooth creamy flavor. I also change the flavor of the extract or emulsion to complement , Lemon cake made with 1 tsp lemon ext + 1 tsp vanilla is really good.
I use the "original" Wasc recipe that requires no oil. Everyone LOVES it.
I use the same principle inthat recipe for all flavors of cake mix and sometimes use a different liquid(other than water ) to complement the cake flavor. IE: chocolate cake made with strong coffee for the liquid gives the chocolate a nice rich flavor. Vanilla cake made with french vanilla coffee creamer is smooth creamy flavor. I also change the flavor of the extract or emulsion to complement , Lemon cake made with 1 tsp lemon ext + 1 tsp vanilla is really good.
Thank you..........when you use the creamer do you use the powder or the liquid? and does it make the cake sweeter since these already are sweet?
Thanks,
Naty
I use the "original" Wasc recipe that requires no oil. Everyone LOVES it.
I use the same principle inthat recipe for all flavors of cake mix and sometimes use a different liquid(other than water ) to complement the cake flavor. IE: chocolate cake made with strong coffee for the liquid gives the chocolate a nice rich flavor. Vanilla cake made with french vanilla coffee creamer is smooth creamy flavor. I also change the flavor of the extract or emulsion to complement , Lemon cake made with 1 tsp lemon ext + 1 tsp vanilla is really good.
Thank you! I have a couple of questions if you don't mind
1) When you use the creamer do you use the powder or the liquid? and does it make the cake sweeter since these already are sweet to begin with?
2) Do you use BC or DH?
3) I want to do a french vanilla. Do you recommend using standard vanilla with a french vanilla creamer or a french vanilla cake mix with then with the sour cream? I don't want an overly powering "french vanilla" taste that taste artificial.
4) I want the cake to taste as if was make from scratch. Any other pointers for this?
I really thank you for your input
Thanks so much
Naty
I use the "original" Wasc recipe that requires no oil. Everyone LOVES it.
I use the same principle inthat recipe for all flavors of cake mix and sometimes use a different liquid(other than water ) to complement the cake flavor. IE: chocolate cake made with strong coffee for the liquid gives the chocolate a nice rich flavor. Vanilla cake made with french vanilla coffee creamer is smooth creamy flavor. I also change the flavor of the extract or emulsion to complement , Lemon cake made with 1 tsp lemon ext + 1 tsp vanilla is really good.
Thank you! I have a couple of questions if you don't mind
1) When you use the creamer do you use the powder or the liquid? and does it make the cake sweeter since these already are sweet to begin with?
2) Do you use BC or DH?
3) I want to do a french vanilla. Do you recommend using standard vanilla with a french vanilla creamer or a french vanilla cake mix with then with the sour cream? I don't want an overly powering "french vanilla" taste that taste artificial.
4) I want the cake to taste as if was make from scratch. Any other pointers for this?
I really thank you for your input
Thanks so much
Naty
1) I always use the liquid creamer. My favorite is chocolate eclair creamer that I use in my choco cake in place of choco milke (I use Macsmom recipe)...yummy!!
2) I always use BC...I have not had good results with DH....and I think this varies from person to person. But I have came across many people that prefer BC
3) I have used a french vanilla creamer and the taste is not overly powerful. As far as the sour cream I add it to ALL recipes regardless.
4) You can play around with this recipe and came up with your own variations but keeping still following the base of the recipe, just subbing creamer for the liquids and so on.
Hope this helps
I use the liquid creamer ..
I don't really notice it being sweeter, I mean my cakes are pretty sweet anyways.
I just made one with Butter cake mix and the southern Butter pecan creamer , and used the creamer in my Buttercream recipe for the liquid with some vanilla & butter extracts and it turned out AMAZING!!!!!!
Next time I do that one I am going to use some german chocolate pecan coconut frosting for filling.
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