The *Original* WASC cake recipe (2024)

I search the web to see if I could find this recipe made from scratch and this is what or all that I could find that was close to theoriginal recipe listed above: Am positing it again.

White Almond Sour Cream Cake (Scratch)

Ingredients

3 Large eggs

2 tsp. (8g) vanilla extract

1 tsp. (4g) almond extract

1/3 c (73g) milk

1 cup (242g) sour cream

2 1/2 c (285g) cake flour

1 1/2 c (300g) granulated sugar

2 1/2 teaspoons (12g) baking powder

1/2 teaspoon (3g) salt

1 1/2 sticks (12 T) (170g) unsalted butter, slightly softened (Do not soften in microwave).

Directions

Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE

In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.

Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.

Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter. Scrape the sides and bottom of bowl.

Gradually add approx. 1/2 of the egg mixture beating at medium speed for 1½ minutes -- the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.

Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter


Read more at http://www.cakecentral.com/recipe/61773/5-best-white-almond-sour-cream-wasc-cake-recipes#dARIBZvmXkAEi7sT.99

The *Original* WASC cake recipe

Ingredients

The *original* WASC cake recipe by kakeladi

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

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.

Pour into prepared pans * and bake as usual.

*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.

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.

You can use milk, juice, thawed fzn concentrates, soda pop (ie: co*ke) cream or just about anything wet for the liquid.

This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.

Most of the time I forget to add the salt:)

On rare occasions I have used other brands of mix.

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.

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.

Some people have told me they use plain or flavored yogurt instead of sour cream.

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.

The flavoring I most often use is this mixture:

1 part vanilla extract

1/2 part butter flavoring

1/4 part almond flavoring

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:)

Lots of calories, sugar, and fat – the same as any other cake

image: http://media.cakecentral.com/wp-includes/images/smilies/icon_smile.gif

The *Original* WASC cake recipe (1)

Ingredients

  • The *original* WASC cake recipe by kakeladi
  • 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.
  2. 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.
  3. Pour into prepared pans * and bake as usual.
  4. *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.
  5. 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.
  6. You can use milk, juice, thawed fzn concentrates, soda pop (ie: co*ke) cream or just about anything wet for the liquid.
  7. This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
  8. Most of the time I forget to add the salt:)
  9. On rare occasions I have used other brands of mix.
  10. 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.
  11. 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.
  12. Some people have told me they use plain or flavored yogurt instead of sour cream.
  13. 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.
  14. The flavoring I most often use is this mixture:
  15. 1 part vanilla extract
  16. 1/2 part butter flavoring
  17. 1/4 part almond flavoring
  18. 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:)

    Lots of calories, sugar, and fat – the same as any other cake

    image: http://media.cakecentral.com/wp-includes/images/smilies/icon_smile.gif

    The *Original* WASC cake recipe (2)
  • Cake Mix Cakes


Read more at http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe#H5BEJwSYuSVEo1Qr.99

The *Original* WASC cake recipe (2024)
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