It's always perplexed me as to why you add vanilla extract to chocolate cake batter. Seiously, how can it distinguish itself in the end if it's competing against the 3/4 cup of cocao that's in the mix as well? OK, it could be there for somekind of undertone, but again, would it be missed?
Why isn't Jell-O 1-2-3 still around? And why'd it exist in the first place?
In 1969, Kraft Split Its Jell-O into Three
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