I'm going to try this cake and have a couple of questions for those who have made it.

I'm going to make 1/2 a recipe since I only need enough to make 1 cake 3" high. I'll probably make either an 8" or a 10" and torte twice.

1) Do you add any extender mix to this cake or just make the recipe as is?

2) Think I can substitute coconut extract for the almond? I'm going to try filling it with a coconut cream filling.

3) Think I can add some flake coconut to the batter before baking?

4) How do you think it will taste if I flavor the batter with coconut/vanilla, fill with coconut cream filling and ice with cream cheese icing?

Thanks!

Which recipe are you referring to?

I recently made a White Almond Sour Cream Cake that I found in a posting here. It used (as I recall) two boxes of white cake mix that were augmented with sour cream, flour, almond flavoring, butter, etc. IMHO, it turned out a little too light-textured for torting. It really shredded when I attempted to frost it. I found myself wishing I had added some pudding mix or something to firm it up a bit (but I hate the flavor of the imitation vanilla in vanilla pudding).

The flavor was great, though, and I see no reason you couldn't exchange the coconut extract for the almond and a flaked coconut. I traded the almonds for chopped pistachios myself.

The next time I tried it (which was, in fact, last night), I just used the Super-Enhanced Cake Mix Formula from the Recipes section. I added a package of Dream Whip and a 1/2 teas of almond extract, as well as a tbsp of meringue powder and it turned out much denser, which was what I was looking for. I will admit, though, that I'm not that particular about keeping the cake pure white (so I used 1 cup melted butter and regular, double-strength vanilla), since I'm more interested in the flavor than the color (and I'm not making wedding cakes).

On a side note, I just want to thank this forum in general for introducing me to almond extract. I had a jar in my cupboard for years, colleting dust. This forum induced me to try it out and now I use it all the time--it really helps disguise the "chemical" taste of doctored cake mixes and I get all sorts of compliments on the taste of my cakes! So a big THANK YOU to everyone here!

I DID MAKE THAT CAKE WHICH WAS GREAT BY THE WAY. BUT I ADDED A PACKET OF DREAM WHIP TOO. IT FROSTED PRETTY WELL TOO

DUMB QUESTION: What is Dream Whip??

DREAM WHIP IS LIKE THE INSTANT PUDDING. BUT I PREFER IT THOUGH EVERYONE HAS THEIR FAVORITES. I WOULG TAKE IT OVER THE INSTANT PUDDING ANYDAY. ANYONE ON CAKE CENTRAL WOULD TOO????? I THINK IT'S BETTER JUST MY OPINION THOUGH.......

You usually find Dream Whip in the same section as pudding (up on the lonely, dusty top shelf where most people don't look). I liked it in my white cake, but I'm not sure about trying it in my chocolate cakes. I like the additional chocolate flavor I get from chocolate fudge pudding...

On the other hand, I still didn't get quite as dense a cake using Dream Whip as I do with pudding and since I'm making a ball cake (I've been asked to make a disco ball), I'm a little worried. Hopefully it will turn out okay. Keep your fingers crossed for me!

That is the only recipe I use for white cake now. It bakes up beautifully for me every time, and I do cut the recipe in half often.....it will be fine!

As for the flavor substitution, I don't see why that would not work.

You do not do the extender with this recipe, just follow the recipe as it is - it is the perfect cake for a wedding cake. I love the white look of it when you cut into it! It takes icing well ( I would say that over 70% of the my photos are of this particular cake flavor!) You can see from the pics how well it takes the icing.

I think the flavors you have picked out would be heavenly.....wish I were there to try it!

I made this recipe a couple of weeks ago, dont know if it is exactly the same as the one you are using. I dont see why you couldnt substitute a different flavoring. My cake turned out very dense, unlike BekkiM, so we might have a different recipe. It was pretty good, but not the moistest cake I have ever made.

I made this cake last night. I made 1.5 batch which filled the 15" and 12 " petal pans. I still had enough batter to fill the LadyBug Character pan as well. I was afraid to make only 1 batch and not have enough batter. When they came out of the oven I wrappe the smaller ones with cling wrap and put the 15" in a trash bag to cool. I did a crumb coat and then final icing with the whipped cream icing. It went on fine. I hope the cakes tastes as good as it smelled. Last night was the first time trying the recipe and the cling wrap/trash bag cooling method. Can't wait to get feedback on the texture and taste of the cake from the one I made it for.

I used this recipe in the past - and it was not my favorite - but that could easily be MY ERROR.

I just didn't like the texture. Yes, it was solid - probably good for sculpting - but the crumb seemed too dense, and a little greasy.

I have tried the Dream Whip recipe with more success. It is also stable - but I liked the crumb better.

Yet - it might also be just a personal preference.