Cake Central › Recipes › My Altered WASC Cake Recipe

My Altered WASC Cake Recipe

I found this recipe awhile ago and have used it for so many cake decorating projects that I kind of know it by heart. Everyone loves it and it's easy enough for me to work with and stable to decorate on and stack.

Ingredients

Amount Ingredient
1 box Cake mix (I've used different brands and flavors)
1 cup white flour
1 cup white sugar
1 tsp salt
3 Tb vegetable oil
1 1/3 cup water
1 cup regular full-fat sour cream
3/4-1 cup egg whites (from carton, depending on how think you want. I've used 3/4 cup before and didn't notice a difference)
1-2 tsp vanilla- optional

Directions

Combine dry ingredients in mixing bowl and mix until well combined. Add wet ingredients and mix until well incorporated. I normally mix it on high a little to get some air into the batter and to make it nice and fluffy with the egg whites. Pour into pans sprayed with cooking spray. I bake at 350 for 20 minutes for cupcakes and start at 25 minutes for any other cakes and add time as needed. Cool completely before taking out of pan. Sometimes I forget the salt or vanilla and don't really notice a difference so I just put it in if I remember. I've also tried different brands of cake mix and don't really like one over the other so I just use what is on sale or what I have on hand. Everyone loves this! What I love about this recipe is that for me, it always bakes up even on top so I don't have to level off my cakes before using them- saves time!

Comments (10)

I made this today, used almond extract, and milk instead of water, came out great, tastes like a from scratch chiffon cake.
With this recipe how many cakes does it produce? Thanks in advance =)
Eggs from carton? You mean like eggbeaters egg whites or fresh eggs?
Made this a couple of weeks ago, came out PERFECT....this will be a wonderful cake for stacking and carving, dense but not heavy....
THANKS SO MUCH.IAM GOING TO SCHOOL FOR CAKE DECORATING COOKED ALL MY LIFE.LOVE ALL THE ADVICE I CAN GET.
IS THIS GOOD FOR A WEDDING CAKE.OR ANY SUGGESTIONS THANKS
Will this work with all cake mixes? Some cake mixes weigh less than others.
I am curious too, about the box mix weight. This is my go to white cake, as done by the original recipe, but the original says to use an 18 oz box mix. So now that they are smaller boxes, I get a second box, and weigh out 18 ozs. Is this really not necessary? Does your modifications make it work with the smaller cake mixes?
Can you add milk instead of water
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