Which Wasc?

Baking By sweet_teeth Updated 15 Dec 2008 , 12:15pm by sweet_teeth

sweet_teeth Posted 14 Dec 2008 , 4:35am
post #1 of 9

Which WASC does everyone use? I know there is an original, and there is also a modified one.. but which do y'all prefer? I know both are excellent icon_smile.gif

8 replies
micnmax2003 Posted 14 Dec 2008 , 4:44am
post #2 of 9

I usually use the modified version, but recently tried the original; I have to say that I prefer the modified version.

rcsnickers2 Posted 14 Dec 2008 , 4:54am
post #3 of 9

can you share the original and modified? I made one recently and everyone loved it! I would like to know if I used the original or modified. Thanks!

sweet_teeth Posted 14 Dec 2008 , 5:05am
post #4 of 9

Thanks for your input Marisa icon_smile.gif

The modified :

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 teaspoon clear vanilla flavor
2 teaspoons 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

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.

Sorry one is doubled and one is not.. but a big difference is one uses oil, and one doesn't... as well as vanilla and almond.

rcsnickers2 Posted 14 Dec 2008 , 7:35pm
post #5 of 9

Thanks! Now I understand.

JanH Posted 15 Dec 2008 , 11:15am
post #6 of 9

Long story short: kakeladi's "original" recipe doesn't use ANY oil. icon_smile.gif

Rebecca Sutterby's WASC cake recipe w/flavor variations:



vickymacd Posted 15 Dec 2008 , 11:42am
post #7 of 9

both are excellent, but Kakelady's also saves on eggs!!!!

I did try the chocolate version of these, and it's way too thick!!
But delicious!!!

JanH Posted 15 Dec 2008 , 12:06pm
post #8 of 9
Originally Posted by vickymacd

both are excellent, but Kakelady's also saves on eggs!!!!

Both versions can use whole eggs.* icon_smile.gif
(If using whole eggs, both recipes use 3 per mix.)

*Using only the four egg whites in a white cake mix will yield a true white cake. Using 3 whole eggs will yield a French Vanilla looking cake.

Either will work, just depends on what look/flavor you want.


sweet_teeth Posted 15 Dec 2008 , 12:15pm
post #9 of 9

Thanks for your input everyone! I ended up doing the modified version with yellow cake mix.. so I did use 3 whole eggs regardless.. and used butter and vanilla extracts. Holy hell it was AMAZINNNG.

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