Well, I did not have any butter flavored extract, but I had a brandy flavored one I used instead. Also, I followed another reviewer's advice by adding a liquor instead of water, and what I had was a caramel one. I also made a sauce to drizzle on top after it baked. It was 1/2 c. of butter, 1 c. sugar boiled together, then I added 1/4 tsp. of the brandy flavored extract to 3/4 c. of the carmel liquor and dumped that in to simmer for about 5 minutes or so. (Got that idea, of poking the cake, pouring on the sauce and returning the cake to its pan for 20 minutes before inverting it again, from another recipe on here.) It reminds of a pound cake, but sort of like a glazed maple donut you get from the bakery. My husband said it reminds him of butterscotch candy this way. I will definitely be experimenting with this wonderful base recipe for yellow cake mix. It came out wonderfully moist and seems easy to transport with that glaze, too. Thank you for posting this, Tina.
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Well, I did not have any butter flavored extract, but I had a brandy flavored one I used...