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
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
Replies are closed for this discussion.
Replies to This Discussion
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Permalink Reply by Renay Zamora on
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What's the best tasting icing/filling for this cake?
Thanks for the recipe! -
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Permalink Reply by Sherry Qualls on
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Renay
Thats the great thing about the WASC cake...anything goes..it's sturdy enough to hold up under fondant and delicate enough for buttercream, smbc, imbc and ganache!! very versatile recipe. -
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Permalink Reply by Deah on
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I use 1-1/3c water and 4 whole eggs and my generous dash of salt is 3/4t. Love the texture of this cake, stands up to anything!
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Permalink Reply by Theresa Happe on
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Well, I have this in the oven right now. Of course, I couldn't find the almond extract, which defeats the whole purpose. You know I'm going to find it tomorrow. I'm going to compensate by using almond filling, alternated with chocolate ganache. I'm totally out of my comfort zone, messing around with cake mixes!
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Permalink Reply by Kathy Kmonk on
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Made the Chocolate version of this today...YUMMMMMMMMY!
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Permalink Reply by jeri c on
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My recipe is close but a bit different. I like a true white cake and only use clear vanilla and egg whites not whole eggs. Will post it on my blog soon.
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It turned out sooooo good! My husband and kids absolutely loved it!
I'll definitely try the chocolate and strawberry versions of this... Thanks for posting it! -
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Permalink Reply by Eileen S on
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Jeri - could you let us know when it's on your blog? I had a request today for a true white cake so would be interested in trying it.
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Permalink Reply by Rachel Menezes on
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I use a recipe that is very close to this one and works great too; I got it from my Wilton instructor and have been using it for 2 years and everybody loves it.
1 cake mix box (I use Duncan Hines a lot, but have tried with Betty Crocker and is pretty much the same - do not use the butter recipe)
1 cup self rising flour
8 oz. sour cream
1 1/4 cup water
1 cup of sugar
2 tablespoons of vegetable oil
4 eggs
Optional - add additional flavoring to mix to compensate for the additional flour and sugar. Extra vanilla, butter, cocoa...
bake at 350 F. for the amount of time the box suggests. -
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it tastes like yellow cake with almonds...the cake has an ideal consistency and it is moist...very slight taste of sour cream
Meera said:Hi everyone,
Just curious but what does this cake taste like? -
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