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doublecz1103
Regular Member
Joined: Dec 17, 2007
Posts: 150
Location: Palmerton, Pa
Birthday: Nov 03
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 Posted:
Sat Aug 16, 2008 6:38 am |
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i need a moist vanilla cake recipe.. any suggestions.. i had a good one i thought, but today it's been giving me nothing but problems |
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kakeladi
Forum SuperStar!
Joined: May 26, 2004
Posts: 3223
Location: traveling the U.S. in my R.V.
Birthday: Nov 08
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Sat Aug 16, 2008 10:59 am |
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Do you want a scratch recipe or box mix?
My *original* WASC mix recipe is awesome:) |
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ThreeDGirlie
Frequent Member
Joined: Jun 19, 2008
Posts: 225
Location: Tennessee
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Sat Aug 16, 2008 11:13 am |
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Kakeladi - Care to share this *original* WASC recipe? I have seen mention of t a couple of times, but I have never seen the recipe. |
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kakeladi
Forum SuperStar!
Joined: May 26, 2004
Posts: 3223
Location: traveling the U.S. in my R.V.
Birthday: Nov 08
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Sat Aug 16, 2008 11:54 am |
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O.K. here it is again 
I tried to find it in recipes by search but I am a search idiot! I can never get search features on any site to work for me:)
The *Original* WASC cake recipe by Kakeladi:
1 pkg white cake mix (I prefere Betty Crocker)
1 cup all purpose flour *see note at end
1 cup granulated sugar
generous dash of salt *see note at end
3 whole eggs
1 cup water
1 cup sour cream
2 teaspons almond flavoring *see note at end
In a bowl, mix together cake mix, flour, sugar, salt.
Stir well w/a wire whip.
In KA mixer bowl, place eggs, water, sour cream & flavoring.
Add about 1/2 the dry ingredients, stir on low about 30 seconds; add remaining dry ingredients; stir on low another 30 seconds. Beat on med (about #4) for 2 minutes.
Prepare any size/shape pan(s) that will hold the batter of 1 1/2 mixes ie: 12x2" round or 2/8" rounds; or 9x13 etc.
Bake as usual.
*NOTES: I usually forget the salt:( Some people tell me they use cake flour - if so use 3/4 Cup.
Any cake flavor or brand can be used in this recipe. Flavoring should be matched to cake flavor ie: lemon flavoring if lemon cake; vanilla for most others or if you really can't stand almond. You can increase or decrease amount of flavoring to taste. |
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CarolAnn
Forum SuperStar!
Joined: Sep 22, 2004
Posts: 2105
Location: Kansas
Birthday: Nov 10
Gallery Supporter Member
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Sat Aug 16, 2008 12:19 pm |
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kakeladi, I have to thank you once again for this recipe. It is THE only white cake I ever make anymore. Everyone just loves it. It's wonderful! I just found out there are no home made treats allowed (for kids parties) at the school where my dd teaches and my gr daughters attend. It was the teachers who were almost in tears when the announcement was made last week. They've been getting your wasc cake ever since I got it and I've made all their baby shower cakes for years. Thanks again!!
Carol |
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Serious_Cakes
Frequent Member
Joined: Sep 17, 2007
Posts: 360
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Sat Aug 16, 2008 1:23 pm |
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doublecz1103
Regular Member
Joined: Dec 17, 2007
Posts: 150
Location: Palmerton, Pa
Birthday: Nov 03
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Sat Aug 16, 2008 3:26 pm |
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i really only prefer to do scratch!! does anyone know of one for scratch bakers.. |
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Serious_Cakes
Frequent Member
Joined: Sep 17, 2007
Posts: 360
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Sat Aug 16, 2008 3:57 pm |
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 mine is  |
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doublecz1103
Regular Member
Joined: Dec 17, 2007
Posts: 150
Location: Palmerton, Pa
Birthday: Nov 03
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Sat Aug 16, 2008 4:01 pm |
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i know.. i think i'm going to try it and see what i think. |
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bettinashoe
Regular Member
Joined: May 28, 2008
Posts: 182
Location: Bartlesville OK
Gallery Supporter Member
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Sat Aug 16, 2008 4:27 pm |
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I only bake from scratch--it's just my preference. This is my very favorite white cake with a wonderful vanilla flavor. I found this some time ago on the internet. It has never let me down. I know you will love it. Just make certain you tap your pans before you put them in the oven. Enjoy!
Bettina
12 Tblsp unsalted butter, softened
1 1/2 C sugar
2 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
6 large egg whites (3/4 C)
3/4 C milk
2 tsp vanilla extract
2 (9 inch) diameter x 1 1/2 inch deep layer pans or 1 (12 x 9 x 2 inch) pan, buttered and bottoms lined with parchment or waxed paper.
Set a rack at the middle level of the oven & preheat to 350 degrees. In large mixing bowl, beat butter & sugar for about 5 minutes, until light & fluffy. Stir together flour, baking powder & salt. Set aside. Combine egg whites, milk & vanilla. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning & ending with the flour mixture. Scrape bowl & beater often. Pour batter into prepared pan(s) & smooth top with a spatula. Bake cake(s) about 25 to 30 minutes or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. |
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GenGen
Forum Addict
Joined: May 17, 2007
Posts: 758
Location: Northern Idaho
Birthday: Dec 16
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Sat Aug 16, 2008 4:46 pm |
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bettina, can you use cake flour in that recipe? Or is it prefered to use all purpose as the ingredient listed inyour recipie?
also in regards to the wasc recipie i had a couple questions. i've been tempted to try it with a cake request i have comingup- the lady just graduated recently and just got married etc.. she absolutely loves the funfettie cake mix and has requested that. since i'm just a hobbyist i dont mind it a bit. i've never been too skilled with scratch cakes lol.
I see the wasc has a cake mix in it and was wondering could i use the funfetti mix? and i know cakes from scratch tend to be less spongy then mixes right? will this cake from wasc be a bit denser/ firmer? if so that would be perfect. |
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bettinashoe
Regular Member
Joined: May 28, 2008
Posts: 182
Location: Bartlesville OK
Gallery Supporter Member
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Sat Aug 16, 2008 4:58 pm |
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GenGen,
I use cake flour in my cake baking. I haven't tried the recipe with any other type of flour but I imagine it would work with any type of flour.
Bettina |
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ceshell
Forum Fanatic
Joined: Feb 05, 2006
Posts: 1749
Location: Sunny Southern California
Birthday: May 01
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Sat Aug 16, 2008 5:01 pm |
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I've tried a bunch and liked a bunch but the Rebecca Rather White-On-White buttermilk cake still beats all of the rest. The flavor is so delicious and the cake is so moist (presuming you don't overbake it which I have done) I can eat it without icing, and I usually don't even bother with white cake; if it's not chocolate, no thanks. Here's a link to one place the recipe can be found right now http://community.cookinglight......hp?t=91956 (scroll down the page to find it) |
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bettinashoe
Regular Member
Joined: May 28, 2008
Posts: 182
Location: Bartlesville OK
Gallery Supporter Member
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Sat Aug 16, 2008 5:08 pm |
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As with ceshell's comments, the same goes for the white cake recipe I posted--make certain you don't over bake it or the flavor and texture totally change. It switches from being a wonderfully flavorful cake to rather dry and tough. |
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fiddlesticks
Forum SuperStar!
Joined: Aug 05, 2006
Posts: 3837
Location: Indiana
Gallery Supporter Member
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Sat Aug 16, 2008 5:09 pm |
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bettinashoe.. Your recipe calls for 2 C all-purpose flour.
If you use cake flour..Do you use the same amount or whats the difference in the measurement ?
Thanks ! |
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