Hi Sugar Babies!
Today I want to talk to you about the popular White Almond Sour Cream (WASC) Cake. A few highlights about this recipe!
- This cake is said to be the best of both worlds! Dense enough to withstand the weight of fondant, but has the mositre of a box cake. This heavenly blend is the result of “doctoring” the cake mix.
- You can make this into any flavor by starting with a flavored cake mix, and adjust the flavorings as desired. May be doubled.
The possibilities REALLY are endless!
Here is the Recipe as provided by Rebecca Sutterby:
1 box cake mix 15.25 ounces
1 cup all purpose flour
1 cup granulated sugar
1-1/8 cup water
1 cup sour cream
1 tsp. clear vanilla flavoring
1 tsp. clear almond flavoring
2 Tbsp. vegetable oil
4 large egg whites or 3 whole eggs
3/4 tsp salt (optional)
Combine dry ingredients in mixer bowl and mix well with whip attachment. Add remaining ingredients and mix with beater attachment on speed 1 – 2 until smooth and incorporated. Do not over-mix.
Pour into prepared pans and bake at 325 until done. Baking times will vary, but a 10 inch round cake will take approx. 60 to 65 minutes.
— NOTE: The water is reduced to 1 1/8 cup per mix for the now smaller 15 oz cake mixes. — I do not recommend Pillsbury for this recipe.
There is a great instructional video on our site filled with additional tips and tricks and can be found here:
Just look under videos, or search the site using the keyword “WASC”.
Let us know how this works for you! Happy Baking!