Wasc Question

Decorating By Cakechick123 Updated 9 Feb 2009 , 10:39pm by butterflyjuju

Cakechick123 Posted 9 Feb 2009 , 9:07am
post #1 of 5

Im going to try the WASC recipe on here, but it says 8 egg whites, can I replace them with whole eggs and if so do I just add 4 eggs?

4 replies
cakebaker1978 Posted 9 Feb 2009 , 9:29am
post #2 of 5

Yep!But I use 6 whole eggs. You are going to love the WASC recipe! What flavor are you making? icon_smile.gif

kakeladi Posted 9 Feb 2009 , 5:05pm
post #3 of 5

My *original* WASC recipe uses whole eggsicon_smile.gif Try it:

Read thru the whole recipe before you start. Note the extra info at the end. Enjoy your baking!

The *original* WASC cake recipe by kakeladi

1 box cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt

1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire whisk, but optional. It's important w/choco cake not so much for other flavors.
In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes. Some tell me they just dump all ingredients into the bowl together. Some tell me they sift all dry ingredients together.
Pour into prepared pans * and bake as usual.

*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry/almond for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk or cream for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
Most of the time I forget to add the salticon_smile.gif
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR one 8" & two 6" round;OR two 8"rounds OR a 12" round; and other combinations of pans.
I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
Some people have told me they use plain yogurt instead of sour cream.
I've always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure.
Some tell me they just dump all ingredients into the bowl together.
Some tell me they sift all dry ingredients together.

The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring

A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup about once a monthicon_smile.gif

Cakechick123 Posted 9 Feb 2009 , 6:02pm
post #4 of 5

thanks cake baker! I did a vanilla one, just replaced the almond flavouring with add vanilla. It came out yummy, didnt even ice or fill it and the cake is half gone icon_smile.gif teenagers!!!!

Kakeladi you're a star! Im going to try your version tonight! Still need an iced cake for a gettogether tomorrow!

butterflyjuju Posted 9 Feb 2009 , 10:39pm
post #5 of 5

My family likes me to make the WASC and not ice it. We either eat it with cooked blueberries or blackberries or sugared strawberries.

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