cakesbyallison Posted 17 Jul 2006 , 1:58pm
post #1 of

...does anyone have it? I've done a search, but it pulls up no results.
I've seen it refered to in many threads - is it really good?!

32 replies
denise2434 Posted 17 Jul 2006 , 3:11pm
post #2 of

Here you go Allison icon_smile.gif

White Almond Sour Cream Cake

2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teas. clear vanilla flavor
2 teas. almond extract

Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees.

One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes

fat-sissy Posted 17 Jul 2006 , 3:14pm
post #3 of

Thanks. I've been looking for this too!

cakesbyallison Posted 17 Jul 2006 , 3:35pm
post #4 of

Thanks Denise!

denise2434 Posted 17 Jul 2006 , 4:28pm
post #5 of

Your welcome!! thumbs_up.gif Glad that I could help!!!

Hugs, ~Denise

jpattay Posted 28 Jul 2006 , 6:06pm
post #6 of

allison, I like your cake with the diamonds and pearls, I have to do a cake like this for Sept., how deep on the pans, 2in or 3in? did u use one layer cakes and split them, or two cakes for each layer? and it is all buttercream and how long did u wait to put the impression mat on? Thanks, Jen

lilthorner Posted 3 Aug 2006 , 7:13pm
post #7 of

ok, I wanted to try this ( got a request for white cake) is it really that much salt? I usually bake from scratch and I never add salt ( i do use salted butter though) I would hate to make a recipe not how it is supposed to be done firstly but wow that much salt makes me nervous

faithsfancifuls Posted 14 Aug 2006 , 2:00am
post #8 of

Thanks... i have been looking for this too!!

SugarFrosted Posted 14 Aug 2006 , 2:56am
post #9 of

Don't forget to give credit where credit is due... the White Almond Sour Cream Cake recipe was contributed to the Recipes section of CC by Squirrelly Cakes

Thanks, Squirrelly Cakes! Excellent recipe!

Lisa Posted 14 Aug 2006 , 3:14am

It doesn't appear in the recipe section but that's a really nice thing to do icon_smile.gif

She would be the first to tell you though that the recipe isn't hers. The recipe has appeared on many forums/sites without proper attribution. That just goes to show what a wonderful recipe it is though.

denise2434 Posted 14 Aug 2006 , 1:48pm

I didn't know that Squirrelly posted it here once, otherwise I would have given her credit for being the first to post it on CC, but I originally got it from recipezaar a long time ago. I don't think that it's posted in the recipe section here.

I know SQC and I would hope that if I posted the recipe and forgot to mention it was hers (if it was her original recipe) that she would not be too mad at me!

denise2434 Posted 14 Aug 2006 , 1:57pm
Quote:
Originally Posted by Lisa

It doesn't appear in the recipe section but that's a really nice thing to do icon_smile.gif

She would be the first to tell you though that the recipe isn't hers. The recipe has appeared on many forums/sites without proper attribution. That just goes to show what a wonderful recipe it is though.





Thanks Lisa!! thumbs_up.gif I didn't read your reply before I posted. icon_lol.gif

Lisa Posted 14 Aug 2006 , 3:55pm
Quote:
Originally Posted by denise2434




Thanks Lisa!! thumbs_up.gif I didn't read your reply before I posted. icon_lol.gif




thumbs_up.gif

Ksue Posted 14 Aug 2006 , 4:03pm

lilthorner -- Don't be afraid of the salt. Besides acting as a preservative, it also cuts down on the cloying sweetness of any recipe that has a lot of sugar in it.

I've used this recipe a lot. It is delicious. The salt does no harm. It just enhances/balances the flavor.

lilthorner Posted 14 Aug 2006 , 4:33pm

thank you ksue...


i am a scratch baker and one thing my gramma alwats said (beat into my head) is that salt makes a cake taste commercial. LOL old habits die hard.

I do have some raspberry preserves but it has seeds. I need to either get some more or get a sleeve.

I also used the sour cream for a chocolate pound cake so I gotta get more of that LOL... I am in dire need of some frosting though so I may just make this cake today.

cakes4all Posted 23 Jan 2007 , 4:08am
Quote:
Originally Posted by lilthorner




i am a scratch baker and one thing my gramma alwats said (beat into my head) is that salt makes a cake taste commercial. LOL old habits die hard.



I understand about not wanting to add salt, I usually don't add as much as recipes say, but....
I just made this recipe today, I halved it actually. I think the salt is neccessary, as this cake is really sweet(in my opinion)! It's good though! Just my 2 cents.

eriksmom Posted 23 Jan 2007 , 4:17am

I just took my first WASC cake out of the oven. Made the double batch, 2 10" rounds, and some cupcakes. OMG! This is the yummiest cake yet. It will be a standard suggestion for stacked cakes. The texture is perfect, the taste is somewhat sweet, but very smooth.
If you haven't tried this recipe yet, I recommend it.

eriksmom Posted 25 Jan 2007 , 4:35am

I just made the WASC and put it together this eve. I used the raspberry whipped cream filling in the raspberry cream cake recipe (on CC). It is absolutely deeelish!

Just to let everyone know, I made the full recipe, and got two 10" layers and exactly 24 small cupcakes (for my son's school birthday celebration). I can't believe it worked out so well! Just thought you all would like to know how much you can get out of this recipe.

neni Posted 25 Jan 2007 , 7:09am

I just tried this recipe I made it with the white cake mix and LOVED IT!!!! So I got out the chocolate cake mix and tried it with that LOVED IT!!! I took some to my friends and they ate the whole dozen in one sitting, they each had 3 of them. They were asking when they could have more!

kaychristensen Posted 25 Jan 2007 , 7:31am

I totally agree this cake recipe is addicting. Our family liked it best with the French Vanilla BC mix. I tried it with the reg. White and also Milk Choc all were good. But next time for choc. I think I will go with a darker flavor. I am looking forward to more experiments with this recipe icon_lol.gif

Michelle104 Posted 25 Jan 2007 , 5:47pm

I'm going to try this recipe and need some suggestions on what fillings to try with it. I saw the rasp one. I could try that but I'm not much on fruit fillings. I also saw mention of a cookies and cream filling but couldnt' find a recipe on that one. Any suggestions would be greatly appreciated! Love this place!!!!!!




Michelle

punkyf Posted 30 Jan 2007 , 3:29am

This site is so addicting.
Could you use whole eggs in this recipe and if so how many would you use?

Punkyf

kaychristensen Posted 30 Jan 2007 , 5:19am

Ok I made the Devils Food.. VERY VERY ADDICTING thumbs_up.gif


And to punkyf I used just 3 Whole eggs in all the ones I have done With just the 1 box recipe. And they turned out AWESOME.

punkyf Posted 30 Jan 2007 , 12:08pm

I'll try 6 whole eggs in the 2 box recipe and see how it works. I didn't think that 8 whole eggs would be ok. It may be a few days though. I'll let ya know.

Punkyf

angelbabies Posted 3 Feb 2007 , 12:48am

I'm also new to the forum! I love this site!

I keep hearing about this recipe! It must be that good. At first, i want to make a cake from scratch for my daughters valentine school party. This recipe really convinced me to try! I read in another forum to add 3 whole eggs (to 1 cake mix box) and omit the almond. Is it okay to use less sugar, as I don't like the cakes too sweet. How much would you suggest? 3/4 cup to 1 cake mix?

What kind of frosting would you sugguest?

LittleMom Posted 3 Feb 2007 , 12:56am

Angelbabies -
My advice: Try this recipe first as it's written, because it has a very nice flavor and you will probably think it has the perfect amout of sugar. And I would recommend a simple icing like the buttercream dream recipe, so you don't overpower the cake. I made it once with IMBC, and I thought that the frosting took away from the almond flavor of the cake.

angelbabies Posted 3 Feb 2007 , 1:17am

Thank you for the suggestion Littlemom!

I'm making this for a preschool's class. Would some kids be allergic to almond extract if one of them are allergic to nuts? how about using imitaion almond extract vs pure almond extract?

Tug Posted 3 Feb 2007 , 1:23am
Quote:
Originally Posted by angelbabies

I'm making this for a preschool's class. Would some kids be allergic to almond extract if one of them are allergic to nuts? how about using imitaion almond extract vs pure almond extract?





I used the DH yellow butter recipe cake mix and added 4 whole eggs and 3/4 cup sugar (for half the recipe). It was great. And yes, definitely use imitation almond extract and not the real stuff. People with nut allergies should avoid pure almond extract.

RitzyFritz Posted 20 Jun 2007 , 3:24am

Hello! I am going to make this cake for my pastor and his wife this weekend and they love chocolate, so I wanted to use the Fudgy Ganache for the icing. Anyone ever try this? Would that be too sweet for this cake? I have never made the WASC cake before and was really wanting to try it with the ganache, but I'm concerned about it being too sweet. Any suggestions?

Thanks in advance!

JanH Posted 20 Jun 2007 , 6:13am

You can use a chocolate cake mix, or add cocoa to a white cake mix for a chocolate WASC cake.

Here's an expanded flavors recipe of WASC cake:

http://tinyurl.com/2cu8s4

Also, using a Duncan Hines cake mix (no added pudding) will make your cake less sweet.

HTH

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