My First Wasc, This Is To Die For, Yum Yum

Decorating By ranbel Updated 17 Jan 2009 , 7:20pm by tarheelgirl

ranbel Posted 13 Jan 2009 , 11:09pm
post #1 of 37

I just took my first WASC from the oven, still a little warm, I had to have a piece.
I can see why this is the most popular recipe on this site. This stuff is good. And, I'm eating it without icing. Which that is how my hubby and son prefer their cake anyway.
I used the original recipe that calls for whole egg and no oil.

I just finished my piece of cake and my mouth is watering for more....
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36 replies
jennym0904 Posted 13 Jan 2009 , 11:16pm
post #2 of 37

which recipe did you use? I know there are some variations out there.
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karenm0712 Posted 13 Jan 2009 , 11:26pm
post #3 of 37

To die for isn't it? You will never go back to making cakes the same ol way again (at least I didn't)!!! I use this recipe for ALL of my cakes. icon_biggrin.gif

jescapades Posted 13 Jan 2009 , 11:41pm
post #4 of 37

oh, i love wasc! i think it's even better without frosting! i think it's my favorite and it's definitely my most popular!

Rosie2 Posted 14 Jan 2009 , 12:01am
post #5 of 37

So, do you just add the whole eggs and omit the oil?? or, where is the original recipe?

GayeG Posted 14 Jan 2009 , 12:03am
post #6 of 37

Ranbel ... I'm on my way!!! Im on the Westside, so Im right around the corner from you icon_lol.gif I have my "cake dar" on! I'll be the one with the drool on my shirt!

BTW: Go Gators! Woohooo
Sorry - had to get that in somewhere icon_redface.gif

ranbel Posted 14 Jan 2009 , 12:43am
post #7 of 37

This is the recipe I used:
1 box white cake mix - I used pillsbury
1 cup of all purpose flour
1 cup of granulated sugar
1 tsp. salt
1 cup of water
1 cup of sour cream
3 whole eggs
1 tsp. of almond extract

I did not use any oil and it is so moist.

Hi GayeG: yes, you are in my back yard.
I'm not a Gator fan, but I did root for them in the championship game. ...I personally am a Bulldog fan...GO DAWGS

mom2rascals Posted 14 Jan 2009 , 1:50am
post #8 of 37

Would this cake be difficult to decorate with fondant? I'v heard that these cakes are so moist that they are terrible to decorate. Would you agree with them?

Also, does anyone have any idea why these recipes call for all purpose flour rather than cake/pastry flour?

mom2rascals Posted 14 Jan 2009 , 2:15am
post #9 of 37

Whoops! You already answered this question for me in my post. Sometimes if you ask more than once, you'll likely get the answer you're looking for! Thank you ranbel!

Rosie2 Posted 14 Jan 2009 , 5:58pm
post #10 of 37
Quote:
Originally Posted by ranbel

This is the recipe I used:
1 box white cake mix - I used pillsbury
1 cup of all purpose flour
1 cup of granulated sugar
1 tsp. salt
1 cup of water
1 cup of sour cream
3 whole eggs
1 tsp. of almond extract

I did not use any oil and it is so moist.

Hi GayeG: yes, you are in my back yard.
I'm not a Gator fan, but I did root for them in the championship game. ...I personally am a Bulldog fan...GO DAWGS




Thank you Ranbel, I'm definitely going to try your recipe.

tx_cupcake Posted 14 Jan 2009 , 6:08pm
post #11 of 37

I love love love this WASC recipe! Even my chocoholic friends love it! icon_biggrin.gif

cookieman Posted 14 Jan 2009 , 6:18pm
post #12 of 37

What exactly does WASC stand for? White Anglo Saxon Cake?

alliebear Posted 14 Jan 2009 , 6:22pm
post #13 of 37

um no :S it stands for white almond sour cream cake.

TOMAY Posted 14 Jan 2009 , 6:23pm
post #14 of 37

Am I the only person in the world that does not like WASC

tx_cupcake Posted 14 Jan 2009 , 7:11pm
post #15 of 37
Quote:
Originally Posted by cookieman

White Anglo Saxon Cake?




icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gif

sheeza Posted 14 Jan 2009 , 7:18pm
post #16 of 37
Quote:
Originally Posted by TOMAY

Am I the only person in the world that does not like WASC




my hubby cannot stand it either .

Teresa196685 Posted 14 Jan 2009 , 7:49pm
post #17 of 37

OK, I need to get in on this! I have a couple questions. How many cups of batter does this yield and most importantly does this recipe work well for stacked tiers and carved cakes? You all made it sound so good and I have never tried it before. I have a wedding cake coming up next week.

tarheelgirl Posted 14 Jan 2009 , 9:12pm
post #18 of 37

YAY!!! Guess what??? I have my 1st WASC cake in the oven right now!! I cannot wait to try it out. I used the recipe that calls for all egg whites. I am going to use the whole egg recipe next time. I hate throwing the yolks away. I have a question though.. sure it has been answered somewhere in another post. BUT, instead of using the almond extract can it be replaced with something else. I know some people have nut allergies.

DsLady614 Posted 14 Jan 2009 , 9:33pm
post #19 of 37

Wow!! Tastes are definitely different but I LOVE WASC!!!! I works great in chocolate as well... and spice cake too! Nice and firm, easy to work with, moist and YUMMMMMMMYYYY!!!!!

tarheelgirl Posted 14 Jan 2009 , 11:26pm
post #20 of 37

OH MY! I just iced my WASC with buttercream and can I say YUMMY! I don't think I can ever go back. LOL I'd like to use vanilla next time in place of almond to see how that flavor taste.

cookieman Posted 15 Jan 2009 , 1:17am
post #21 of 37
Quote:
Originally Posted by txcupcake

Quote:
Originally Posted by cookieman

White Anglo Saxon Cake?



icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gif




Okay, "White Anglo Saxon Cake" was a joke icon_lol.gif , but I was serious about the acronym: what does it stand for? icon_redface.gif

tarheelgirl Posted 15 Jan 2009 , 1:32am
post #22 of 37

White Almond Sour Cream! And did I mention that it was YUMMY! icon_smile.gif

jennym0904 Posted 15 Jan 2009 , 1:42am
post #23 of 37
Quote:
Originally Posted by tarheelgirl

YAY!!! Guess what??? I have my 1st WASC cake in the oven right now!! I cannot wait to try it out. I used the recipe that calls for all egg whites. I am going to use the whole egg recipe next time. I hate throwing the yolks away. I have a question though.. sure it has been answered somewhere in another post. BUT, instead of using the almond extract can it be replaced with something else. I know some people have nut allergies.




sure! use whatever flavoring you like.

jennym0904 Posted 15 Jan 2009 , 1:45am
post #24 of 37
Quote:
Originally Posted by Teresa196685

OK, I need to get in on this! I have a couple questions. How many cups of batter does this yield and most importantly does this recipe work well for stacked tiers and carved cakes? You all made it sound so good and I have never tried it before. I have a wedding cake coming up next week.




i have used it in a tiered cake and it worked well. I believe because of the extra flour it makes it more "hardy" - that's a terrible word, but i can't think of the right one. if you don't like almond, you can substitute vanilla- i tend to use vanilla more because I don't necessarily always like almond.

gerripje Posted 15 Jan 2009 , 1:46am
post #25 of 37
Quote:
Originally Posted by TOMAY

Am I the only person in the world that does not like WASC




Nope, my husband hates it!

kakeladi Posted 15 Jan 2009 , 1:47am
post #26 of 37

........What exactly does WASC stand for? White Anglo Saxon Cake?........

Oooohhhh how appropriate! I created/posted the *original* WASC and I am (full blooded white anglo) Saxon! Not many of us Saxons around any more - especially full blooded. I never put that together until now.

JodieF Posted 15 Jan 2009 , 1:47am
post #27 of 37

Yes, you can stack it and carve it. It's wonderful for that! icon_biggrin.gif

You can use whatever flavors you want. I have never like almond flavor and then I developed an allergy to tree nuts a few years ago. Now I wouldn't use almond because of the allergy. It's delicious with vanilla. To me, it's the perfect white cake. I do use the recipe to base all my other flavors on.

Jodie

tarheelgirl Posted 15 Jan 2009 , 1:48am
post #28 of 37

Did you tell him it had sour cream in it? I gave it to my hubby and he said it was good and ate every bite. Then a little later I said it had sour cream in it which he does not like. He said he could tell!!! WHATEVER! LOL icon_razz.gif

jennym0904 Posted 15 Jan 2009 , 1:48am
post #29 of 37
Quote:
Originally Posted by mom2rascals

Would this cake be difficult to decorate with fondant? I'v heard that these cakes are so moist that they are terrible to decorate. Would you agree with them?

Also, does anyone have any idea why these recipes call for all purpose flour rather than cake/pastry flour?




i've used both fondant and all buttercream to frost different layers of cakes. I didn't have any trouble with it.

Don't know why they don't call for cake flour. Maybe it's just one of those recipes that a quick one where you don't need specialized ingredients.

Also- I think the sour cream replaces the fat that oil would be used for in cake recipes.

cookieman Posted 15 Jan 2009 , 1:50am
post #30 of 37
Quote:
Originally Posted by tarheelgirl

White Almond Sour Cream! And did I mention that it was YUMMY! icon_smile.gif




Thanks...and yes! icon_lol.gif

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