Let me preface by saying this is not meant to be a scratch vs doctored box thread, I use and enjoy both That being said, I use the WASC recipe as a base for my lemon and key lime cakes. However, buying, storing, sifting mix, and then disposing of all those boxes is getting old, so was wondering if someone has a recipe comparable that is moist as the WASC??
I am strictly a scratch baker but everyone gives such rave reviews on the WASC I have been thinking about a scratch version myself.
I was thinking of a recipe that calls for buttermilk but sub out some or all for sour cream, then adding almond extract or maybe almond flour for part of the flour.
I don't know if this is any help at just thought I would put some of my thoughts out there.
Hope you find something you like!
If you find one,
please do share it.
It would be great to have a scratch WASC recipe.
I know I've seen the scratch WASC recipe somewhere, possibly on another cake site, but I can't seem to find it right now. However, I did do a search and this might come in handy: http://forum.cakecentral.com/cake-decorating-ftopict-132261-.html
edited to add: Just found this. Haven't tried it, but maybe you'd be willing to do so. Good luck.
I find this recipe, may be you can use it as cake box and add WASC recipe to it??
I'm not try it before but I like that idea
hope its help
ABOUT.COM :Busy Cooks
"This wonderful mix can be substituted for any purchased cake mix. Unlike other homemade cake mix recipes, this one has less fat, so it can be substituted for the purchased cake mix recipes, which often add oil or butter"
Homemade Cake Mix
Prep Time: 15 minutes
7-1/2 cups sifted flour
1 Tbsp. salt
4-1/2 cups sugar
4 Tbsp. double acting baking powder
3/4 cup cold butter
In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend. Cut the butter into small pieces and place on food processor bowl along with 2 cups of the flour mixture. Cover and process until mixture is very fine.
Divide the cake mix into three equal portions (about 4 cups each) by lightly scooping the mix into measuring cups and leveling off with the back of a knife. Place each portion into a quart glass jar or heavy duty zip lock plastic bags. Cover tightly and store in the refrigerator for up to a month, or in the freezer for up to 3 months. Each portion of cake mix will make two 8" cakes or one 13x9" cake.
4 cups cake mix
2 tsp. vanilla
1/4 cup butter, softened
1 cup milk
Preheat oven to 350 degrees. Grease and flour 2-8" round cake pans and set aside. Pour one portion of the cake mix into a large bowl. Make a well in center of mix and add vanilla, butter, eggs, and milk. Beat mixture 1 minute with electric mixer at low speed until blended. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth.
Pour into prepared pans and bake at 350 degrees for 30 - 40 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan.
Use 4 medium egg whites in place of 3 whole eggs. Do not beat whites separately, just add them to the mix along with the milk and vanilla.
Add to the dry ingredients:
1 tsp. ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
Add to the batter after initial blending:
2 Tbsp. milk
3 squares unsweetened chocolate, melted
3 Tbsp. cocoa powder
Thanks so much for these ideas, keep them coming I'm going to a play around this week, so I'll let you know if I find a keeper!!!