Hi everybody!
I don't have access to American-style cake mixes and was wondering if it was possible to make a WASC-style cake from scratch? I keep reading how wonderful it is but have no way of trying it out.
Do any of you have a scratch recipe that closely approximates it?

Thanks!!!

Jenny

what makes this cake so good is, as the title says, the sour cream and the almond flavoring.

Adding the almond flavoring instead of the vanilla you might use in your white cake would be a good start. Then we would need to figure out a way to incorporate the sour cream. I don't know what it would do by just adding it to your recipe. You might have to experiment a bit to see. The recipe calls for 8 oz sour cream (that's for 1/2 recipe). So maybe start by adding that first??