I have, as usual, about 30 boxes of cake mix in my house. It just so happens that I used all of the yellow ones recently for a wedding cake. Now I offered to make a friend's birthday cake, and would like, if possible, to use one of my on-hand mixes, which include plenty of white and French vanilla. I should probably know this by now, but what's the difference, other than the color? If there is a fundamental difference, can I doctor a white mix to make it a yellow mix? Or is my only hope to go to the store and buy a yellow mix?

~Valerie

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<i>"Make us masters of ourselves that we may be the servants of others." ~Sir Alexander Patterson</i>

I'm not sure as to the flavor aspect of the mixes. The only difference I can think of is you use egg whites only for the White cake mix. The Yellow cake mix uses the whole egg. I checked a French Vanilla Mix. It calls for the whole egg. Now I'm baffled. Sorry I couldn't be any help. It will be interesting to hear what others have to say.

Piper