brandi412 Posted 1 Sep 2008 , 1:41am
post #1 of

Can u sub out the sour cream in the WASC cake? I like sour cream for pierogies but not so sure about cake.

86 replies
APrettyCake Posted 1 Sep 2008 , 1:56am
post #2 of

Sour cream is excellent in cake. I don't use the WASC recipe since I am strictly scratch, but lots of people rave about that recipe and I have tried a scratch version using sour cream. My most popular chocolate cake also has sour cream. Trust me, it won't taste like you added it. It just makes it incredibly moist. icon_smile.gif

tracey1970 Posted 1 Sep 2008 , 2:03am
post #3 of

You won't even know the sour cream is in there. I make this cake all the time, and it is wonderful.

lin1979 Posted 1 Sep 2008 , 2:09am
post #4 of

I made the WASC cake for the first time yesterday just to try and was not sure if I would like because of the sour cream. I loved it and so did my husband and his family. I can not believe how moist the cake was and there is no way you can tell the sour cream is an ingredient.

vickymacd Posted 1 Sep 2008 , 2:25am
post #5 of

Yumm, all I can think about now are pierogi's!!!!!

But, to answer your question, I'm sure you could sub yogurt for the sour cream. But like someone else said, you can't taste it at all!! This is so delicious. Both the WASC recipe and the 'original' WASC recipe. Both are excellent!!!

raquel1 Posted 1 Sep 2008 , 2:26am
post #6 of

I'm going to pass on the best recipe I have...It came from Cassandrascakes from the Wilton forum. It doesn't use sour cream (not that I think there is anything wrong with using sour cream in cake). It is the most requested cake I make, for pretty much any occasion:

Butter Cake
2 Duncan Hines butter recipe cake mixes
2 cups all purpose flour
1 1/2 cups sugar
4 sticks butter
2 2/3 cups water
6 eggs
1 box french vanilla pudding mix (small)
2 tsp baking powder
Cream butter and sugar together. Add eggs one at a time, mix until blended. Add cake mixes, pudding, flour, and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (it doesn't take long), and bake according to directions for your pan size (I bake at 325). It makes 15 1/2 cups of batter.
This has a wonderful flavor and it is very moist with a fine crumb. It stacks beautifully, and freezes great.

Dixiegal01 Posted 1 Sep 2008 , 2:33am
post #7 of

WASC is my most requested cake, my family loves it too! I've used some of the flavored creamers and also have substituted the flavorings with Creame Bouquet, it was delicious! birthday.gif

brandi412 Posted 1 Sep 2008 , 1:45pm
post #8 of

Thanks for all your help! I am definately going to try the WASC cake and raquel1's recipe too!

Dixiegal01 Posted 1 Sep 2008 , 2:06pm
post #9 of

I've printed raquel1's recipe and can't wait to try it! I'm always looking for those 'no fail to please' cake recipes!

raquel1 Posted 2 Sep 2008 , 9:46pm

Guys I've got to let you know that the best filling I've used in this cake is a sugar cookie that you bake in the same size cake pan you use for the cake and then use any fruit or bc on top and under the cookie for it to "stick" to the cake. A favorite is seedless raspberry preserves. You just spray the cake pan well w/oil and pat the dough in leaving a space all around the edge for expansion, I use the pre packaged cookie mix and 1 env. makes a 10 - 12", or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...) The cookie softens inside the cake and people just don't know what or how you made this, it's delish!

krystyne_wilson Posted 2 Sep 2008 , 10:04pm

raquel1~That's a really neat idea about the cookie. I'm going to try that and your recipe too! Thanks for sharing! I've never made WASC before but I will as soon as I get back to the states!

Dixiegal01 Posted 3 Sep 2008 , 12:34am
Quote:
Originally Posted by raquel1

Guys I've got to let you know that the best filling I've used in this cake is a sugar cookie that you bake in the same size cake pan you use for the cake and then use any fruit or bc on top and under the cookie for it to "stick" to the cake. A favorite is seedless raspberry preserves. You just spray the cake pan well w/oil and pat the dough in leaving a space all around the edge for expansion, I use the pre packaged cookie mix and 1 env. makes a 10 - 12", or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...) The cookie softens inside the cake and people just don't know what or how you made this, it's delish!




Oh my gosh, icon_surprised.gif slap me now!!!! That sounds so good...I've got to try it! Ok, one part I'm confused on....
icon_redface.gif
"or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...)"

I was thinking you meant the roll of cookie dough, but the 1/2 envelope and egg threw me. Raquel, are you talking about the packaged envelopes of sugar cookie mix, kind of like the Martha White cornbread pkgs? Help!!! icon_cry.gif

brandi412 Posted 3 Sep 2008 , 1:26am

I tried the WASC recipe today(w/o the almond). It was delicious and DH thought so too. I tried a scratch cake recipe from cc and found it to be a little too vanilla-ie.
I am going to try Raquel's recipe with the sugar cookie next!

Dixiegal01 Posted 3 Sep 2008 , 2:48am

brandi412 are you alergic to almond? If not, you should really try it , to me that's what makes the cake taste so good....mmmmm, I also add a little almond to my buttercream thumbs_up.gif

brandi412 Posted 3 Sep 2008 , 11:11am

No, not allergic, just not a big fan of any kind of nuts.

osorio Posted 3 Sep 2008 , 12:34pm

Thanks raquel1 for sharing your recipes !

raquel1 Posted 3 Sep 2008 , 10:34pm
Quote:
Originally Posted by Dixiegal01

Quote:
Originally Posted by raquel1

Guys I've got to let you know that the best filling I've used in this cake is a sugar cookie that you bake in the same size cake pan you use for the cake and then use any fruit or bc on top and under the cookie for it to "stick" to the cake. A favorite is seedless raspberry preserves. You just spray the cake pan well w/oil and pat the dough in leaving a space all around the edge for expansion, I use the pre packaged cookie mix and 1 env. makes a 10 - 12", or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...) The cookie softens inside the cake and people just don't know what or how you made this, it's delish!



Oh my gosh, icon_surprised.gif slap me now!!!! That sounds so good...I've got to try it! Ok, one part I'm confused on....
icon_redface.gif
"or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...)"

I was thinking you meant the roll of cookie dough, but the 1/2 envelope and egg threw me. Raquel, are you talking about the packaged envelopes of sugar cookie mix, kind of like the Martha White cornbread pkgs? Help!!! icon_cry.gif




Hi Dixiegal: sorry I had not been at my computer...and yes, it is the cookie mix in an envelope, I use Betty Crocker. When I make a chocolate cake I put a peanut butter cookie in it (it is slap yo mama good!). Also, the sugar cookie mix can be colored to match the icing for a beautiful effect and since it is a cookie it doesn't "smear around" when you cut the cake. I've done choc. chip cookie w/chocolate cake when there was a peanut allergy issue and it was good but not as good as peanut butter. So you see, the sky is the limit with this. I'm making a 1/2 sheet butter cake with the sugar cookie for this weekend and the customer can't wait (she's had it before). Just let me know if you have any other questions, we are all here to help each other and build on the ideas...

MrsLev557 Posted 4 Sep 2008 , 12:38am

I use raquel1 recipe also from Cassandrascakes and everyone loves it! I have been using it for months, everyone request it also!!

I use 2 sticks of butter and 2 sticks of margarine when I make mine, I believe her orig recipe had it that way. I normally do half the recipe and it works fine, to small of an oven and mixer to make whole batch.

I can not what to try the cookie in the middle of the cake.... Thanks for the tip!!

Shirl

MrsLev557 Posted 4 Sep 2008 , 12:41am

I use raquel1 recipe also from Cassandrascakes and everyone loves it! I have been using it for months, everyone request it also!!

I use 2 sticks of butter and 2 sticks of margarine when I make mine, I believe her orig recipe had it that way. I normally do half the recipe and it works fine, to small of an oven and mixer to make whole batch.

I can not what to try the cookie in the middle of the cake.... Thanks for the tip!!

Shirl

Dixiegal01 Posted 4 Sep 2008 , 1:51am

Thanks so much Raquel1, no confusion now icon_wink.gif Yummm....a chocolate cake with a peanut butter cookie...do you use a filling on either side of the cookie or just the chocolate icing? I've got a grooms cake to do in September and I was planning on peanut butter cake with chocolate icing, but.....this sounds too good to not do!!!

raquel1 Posted 4 Sep 2008 , 3:36pm

Hi Dixie gal: Yes, put whatever icing you are using between cookie and cake to make it stay put, I would use reg. chocolate buttercream in this case, or raspberry with a chocolate cookie inside chocolate cake...yum! it would cut the sweet a little bit. But the groom's cake the choc. cake w/peanut butter cookie...perfection

Hi MrslevL: that cake was a real find wasn't it? I use all butter in mine. I shouldn't have messed with the recipe since cassandra's talent at devicing this recipe is amazing...But I had to and I love it icon_smile.gif
Have you tried the chocolate version that cassandra and navymom put together? I made it once but I overbaked and it was good but not great. I'll make it again and see. And I also don't have a large enough mixer so I use an extra large mixing bowl and a hand held one.

MrsLev557 Posted 4 Sep 2008 , 4:06pm

raquel1 I did try the chocolate verision, the first time I did it with Devils food..was ok, 2nd time I did it witht he DH fudgy chocolate (which is what she rec) and everyone loved it.... now thats all I make. I am not a chocolate fan, so it took a little longer for me to make the chocolate version, had to have the mom taste it.

Dixiegal01 Posted 17 Sep 2008 , 1:37pm

Ok, I've used your butter cake recipe raquel1 and let me tell you, I've received rave's....I added a chocolate chip cookie and chocolate icing thumbs_up.gif I'm in Omaha this week, my daughter is graduating from ALS school (she's in the Air Force, stationed at Offut AFB) and I made a peanut butter cake with the pb cookie and chocolate icing to send to class today. I'm so happy I found this thread, and you are so right, people are just amazed when they bite into the cake and that surprise cookie is waiting for them icon_surprised.gif

DsLady614 Posted 17 Sep 2008 , 11:21pm

Would someone be willing to email me the chocolate recipe? I looked on Wilton's site but couldn't find it.

vstar_pilot@yahoo.com

Thank you so much!! I'm going to try the other one though. Looks delish!

raquel1 Posted 18 Sep 2008 , 6:11pm

Hi Dixiegal: I'm so glad you tried it! I just made one for a church a couple of weeks ago with sugar cookie/strawberry jam filling and the Earlene's cream cheese bc and they loved it!

Hi vstar-pilot: I'm not at home right now because I'm out of power and water, but I will be going by my house today to check on things and will get my recipe book with the chocolate version...I actually tried to answer a pm earlier about this cakes but the connection is touch and go. I will log on again tonight and get the recipe to you and answer my pm's. I can't wait to get back to normal, but thank God there is no mayor damage to my house just the landscaping had been re-arranged quite a bit by Ike! and the no power thing is a big PITA!

DsLady614 Posted 18 Sep 2008 , 9:25pm

Thank you very much! However, I've discovered its not much of a hurry, since I can't get butter recipe cake mixes here anyway. icon_cry.gif I can't wait to get back to the US where I can actually buy what I want at the store. I guess maybe for now I'll have to stick with WASC variations instead. However, I'd still love to have the recipes, because I fully intend to try them later.

alvarezmom Posted 19 Sep 2008 , 4:19pm

Thanks for the idea Raquel1

One question though.....if you dont mind answering...do you put the cookie mix on top of the cake mix and back together or do you bake seperately?

raquel1 Posted 20 Sep 2008 , 3:55pm

Hi Alvarezmom: You bake them separately, I use the same cake pan I used for the cake to ensure the size is correct and there is as little "overhang" that needs to be trimmed as possible. I use the cookie mix that comes in an envelope (Betty Crocker works for me) I like a cookie a little on the crunchy side so it won't get too soggy from being in the cake. The order of layers is: cake / bc and or jam / cookie / bc and or jam / cake. For the butter recipe cake the sugar cookie works great, you can also color it to match the icing. For chocolate cake the peanut butter cookie is best followed by choc. chip as second best. HTH and let me know if you have any other questions.

toodlesjupiter Posted 20 Sep 2008 , 4:42pm

Raquel- This sounds so good. I have a 6 quart mixer. Do you think it will fit in that or should I half it? Thanks for your help!

raquel1 Posted 20 Sep 2008 , 5:15pm

Hi vstar-pilot: Here is the chocolate version, enjoy!
This recipe was created by navymom and Cassandracakes from the Wilton forum
Delicious large quantity chocolate cake mix
2 Duncan Hines Dark chocolate fudge cake mixes
1 small box chocolate fudge pudding
2 cups flour
6 eggs
2 tsp. baking powder
2 sticks butter or margarine (I use butter)
1 1/2 cups sugar
1 cup oil
4 cups water (or cold coffee)

1/2 recipe
1 Duncan Hines dark chocolate fudge cake mix
1/2 (box small) chocolate fudge pudding
1 cup flour
3 eggs
1 stp. baking powder
1 stick butter
3/4 cup sugar
1/2 cup oil
2 cups water (or cold coffee)

Cream butter/margarine, oil and sugar together. Add eggs, mix until blended. Add cake mix, pudding, flour, and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size.
Optional: fold in Hershey's special dark chocolate chips.
Notes: make sure not to overbake. It makes 15 1/2 cups batter, the max for a KA Accolade(5 qt) or larger. If you don't have a large KA mix w/a good hand held in a xtra large bowl.

HTH, let me know if you have any questions, this keeps my mind off of the mess around me....Can't wait to be able to go back to my house icon_sad.gif

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