I'm not really a vanilla (white) cake person, so maybe that's why I've not invested much effort in perfecting it, but I've had a couple of requests recently for vanilla cakes that have given me the opportunity to try the WASC recipes. I've tried buttermilk, cream cheese, yogurt and sour cream in different versions, and I leave out the almond extract if it's called for. For whatever reason, the cakes I'm getting taste more to me like sweet cornbread than a vanilla cake. Has anyone else run across this? I've not paid attention to which brand of cake mix I've used, so I can't say whether that's the problem. I've also wondered if maybe I'm letting the cake stay in the oven too long and it's getting that cornbread consistency? Also, when the WASC recipes call for flour to be added, has anyone tried cake flour instead of AP flour?

Thanks for your help!!