Original WASC (White Almond Sour Cream) Cake Recipe

Kakeladi's Original Wasc (White Almond Sour Cream) Cake (copy and pasted from Cake Central)


1 box cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt

1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*

Instructions

1. In bowl mix together dry ingredients. It’s helpful to use a wire
whisk; important w/choco cake not so much for other flavors. In mixer
bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and
blend together, then add the rest of the dry ingredients & blend.
Mix for 2 minutes.
2. Pour into prepared pans * and bake as usual.
3. *NOTES: *ANY* cake flavor can be used. Some tell me they just dump
all ingredients into the bowl together others say they sift all dry
ingredients together.
4. Match the flavoring to the cake flavor such use lemon/almond mix for
lemon cake; strawberry for a strawberry cake etc, etc. For most flavors
you can use a mixture of vanilla, butter, and almond which is what I do
most of the time.
5. You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.
6. This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
7. Most of the time I forget to add the salt:)
8. On rare occasions I have used other brands of mix.
9. This makes the amount of batter as if you used 1 1/2 mixes and is
perfect for a 10″ sq OR 9×13 OR one 8″ & two 6″ round;OR two
8″rounds OR a 12″ round; and other combinations of pans.
10. I prefer to bake at 300 degrees for about 20-30 minutes (depending
on size of cake) then turn oven up to 325 for about an equal time. If
cake has pulled away from sides it is overbaked. After cooling, the top
might be a bit sticky.
11. Some people have told me they use plain or flavored yogurt instead of sour cream.
12. I’ve always used all purpose flour. Some tell me they use cake flour but then the amount is less – maybe 3/4 cup – not sure.
13. The flavoring I most often use is this mixture:
14. 1 part vanilla extract
15. 1/2 part butter flavoring
16. 1/4 part almond flavoring
17. A “Part” is any measure be it teaspoon; tablespoon; cup or quart
Smile Since I made many wedding cakes I usually mixed it up by the cup:)

Happy Caking
Sherry