I, too, have used the original recipe and have made cakes, cupcakes and bundt cakes. Before I read the tweaks, I knew the change would be added vanilla - I add an additional 1-2 tsp. For moistness, instead of milk, I use the equivalent amount of lemon/vanilla greek yogurt, sour cream and/or a combination of both. I adjust my baking powder for the different size cakes/cupcakes. It's great to know that you've made the original recipe even better tasting.

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