I feel so blessed to have found this website. You are all so kind and helpful and I want to thank all of you from the bottom of my heart!!!!

and now...

OH MY GOODNESS!!!!!!!!! I just made a Wasc cake. Tweaked it a little. I did:
2 boxes PILLSBURY white
2 c ap BLEACHED flour
2 c sugar
1/2 cup lemon juice
1 1/2 c water
1/4 c oil
6 whole ex large eggs - lightly beaten
2 c sour cream (this was a happy accident - supposed to be 1)
1/2 t fine grated lemon rind
1 t lemon OIL not extract or flavoring
1 t good vanilla
1 t wedding bouquet emulsion (on global sugar art - thanks Sharon!)

mixed dry together and SIFTED it. placed in stand mixer. added liquid and zest and mixed for 1 min on low and 2 minutes on 6. Baked in cake released (wilton's) 10 and 12 inch pan lined with parchment circle using core. Filled half way. Baked at 325. Also made 3 tester cupcakes!

Can I just say that I will NEVER look for another recipe by scratch. This is awesome, awesome, awesome. Not too fluffy and definately not dens. Fine crumb. Best carving cake without being pound cake. Tender because of how it was mixed and sifted. Please try, you will not be disappointed.


Thanks for letting me share - I get passionate about my obsession with cakes! My husband thinks I'm nuts. I can make so much more money working in my profession (I'm a nurse). I just met an engineer who opened her third cake store - LOL!

I too love the WASC cake and have been using the "original" single recipe posted by Kakeladi. Someone also posted info about freezing the batter which I did last week as a test. If possible, the cakes were even better after freezing the batter. My cupcakes domed just beautiful and talk about easy to handle. I made 3 different flavors and froze the batter in 6 cupcake portions so I can easily make a few whenever I need them. Great recipe!!!!!!!!!

I too love the WASC recipe! I tweak this recipe for every cake that I make, with the only exception being chocolate. I have gotten nothing but rave reviews on my cakes ever since I started using this recipe!

Glad that you found CC too - I have been on here for a couple of years and am totally addicted. I am on here EVERY DAY!

Agree that the WASC cake is a keeper!

The recipe on CC, Kathy Sutterby's (from Recipezaar) and kakeladi's all specify TWO cups of sour cream when using TWO cake mixes.

CC WASC cake recipe:
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

Here's the expanded flavors version (Kathy Sutterby's) WASC cake recipe:

http://tinyurl.com/2cu8s4

kakeladi's Original WASC cake recipe:

http://forum.cakecentral.com/cake-decorating-ftopict-584319-.html

Just goes to show that we all have different perceptions and personal preferences as a lot of CC members find this recipe more dense (and suitable for carving):

http://forum.cakecentral.com/cake-decorating-ftopict-604763-.html

HTH