Yeah, you have to use about 1/4 of what you would use of normal flavoring when using the Lorann's, It is so concentrated. I was lucky when I first bought it and the lady in the store told me or I would have been in the same boat. Try it again for sure. Dont' be discouraged!

I was told only to add 2 drops into my mixes. Any more and it is way too much. Lorain Oils that is.

Oh, no, Good thing you didn't listen, Could you imagine ;-P

Devils!!!

I'm on my fourth cake now. My pants are tight and my husband is hugely fat.

Bump - because I want to try the lemon version.

Ok, How is it possible for me to forget to put the sour cream in and it still tastes great? It looked bad,but was oh so good. I used strawberry cream cheese filling and cream cheese frosting with it.

I usually use (for a SINGLE cake mix recipe) a box of white chocolate (can't remember if it's 6 or 8 oz) and then I DO decrease my liquid by that much. Have never had a problem, so far.

Beth in KY

I was thinking of trying this for the grandkids' valentines day school cakes but wondered how the flavor would go over with kids - Is this the type of cake adults mostly like. I know, kay, you said your ds loved it.

Jodie - thanks for the almond reminder. Will have to check with dd to see if there are any allergies in the classes.

bob - you said you tweak your version. Care to elaborate.

and finally, Cakebaker - as the originator of this recipe: I usually add creme bouquet to my white/yellow cakes. Should I leave the almond out if I do this?

I have this cake baking right now. My oven is at 325 and it has been baking for 45 minutes, it doesn't seem even close to being done. About how long does this cake have to bake?

mmmmm...
I love this cake tOO!
~Beth

I have several nieces and nephews plus DS and DD. They range in age of 4 to 20 and they all loved every flavor I made. Plus I took some to a convience store that has alot of college kids and they were gone before I walked out the door. So It is definatley an all around GREAT CAKE for all ages

You guys have me so excited. I can't wait to try this cake.

I have never liked cake all that much, (I'm a cut-out cookie lover). It may be all that thick icing that I end up scraping off. But this one sounds like it will taste good.
Will it stand up to being stacked and decorated with RBC or fondant, etc?

Ok, after reading this entire post, I HAD to try this cake... and it WAS awesome! I actually halved the recipe and made cupcakes, and they are great!! I believe that I will start making this for all white cake orders I get!

Rosery, the cake does very well with fondant. It's what I used for my course 3 final cake.

Can someone tell me if the cake needs to be refridgerated because of the sour cream?

Thanks,
Kristine

I am not sure of the answer. But I haven't and I have made this cake with different variations 4 times. And I haven't had any problems.. Maybe I was lucky. But I think it tasted just fine.

I kept it out of the fridge for 4 days and it was still good. It was well covered, and the weather has been cold ( well cold for california)

yummy, i can't wait to try this recipe. but one question, could i easily just divide the recipe in half?

The full recipe yes you only use one box of cake mix and half everything else. And there was even another person that divided it again with half a mix. You can read back through and see what see did. But half definately works

this cake is in the cake mix Dr. book

Is this cake supposed to come out really dense? I made the full recipe and frosted it with the BC Dream frosting. It tastes great...but is difficult to cut. The cake is not dry, but it's also not fluffy like a normal cake either. Did I do something wrong...or is is supposed to be like that?

I've also had the cake in the fridge because of the frosting0 (has milk in it)...but it was really dense even while it was cooling.

This is my absolute favorite cake, actually I don't really like cake so this is about the only cake I eat and enjoy. Anyway, it is a really dense cake, more like a pound cake than anything so don't worry, you didn't do anything wrong.

i should try the recipe out before i ask anymore questions but is there a way to make the cake lighter rather then a dense cake? thanks!

Let me jump on this bandwagon now! I made it with a French Vanilla cake mix. It wasn't as almondy as I hoped, but I figured that was because of the vanilla already in the cake mix and the 2 tsp of vanilla were overpowering the almond - so I think I'll cut down the vanilla next time as I love working with French Vanilla cake mix.

YAY!

Rachel

Tolinda,

Someone in this massively long thread added extra baking powder to make it lighter and said it worked - look for her post!

Is there a way to make this recipe from scratch? Has anyone tried this?