hi I am wanting to make a french vanilla from scratch. my teacher says to make a white cake and add 4 T (or was it t?) of vanilla. I was trying to find out if I needed to reduce the milk if I was putting so much vanilla.

white cake recipe II was what i was gonna try

French vanilla actually has a bit of a buttery flavor to it, too. You might want to add a bit of butter flavoring and even a dash of almond, if you want the cake to be distinguished as "french vanilla".

I don't think adding additional extracts should change the wet:dry ratio too much. The extracts are mostly alcohol, so a large portion will evaporate during baking, anyway. To be on the safe side, you could always eliminate 2T of milk and it probably wouldn't be noticeable either way.

Just my .02
Rae

You might want to try McCormicks French Vanilla extract. I just bought a bottle yesterday and I am anxious to use it. I am just not sure how much to use. I want to use enough to get a good flavored cake, but I don't want to add too much either.

darkchocolate