If I add juice (in place of water) and flavored yogurt (in place of sour cream) to make a flavored WASC - isn't that too much extra sugar?
Should I leave out some/all of the sugar in the original recipe?
I honestly have never tried it before but I would be careful of the sugar content and how it may effect the texture of cake. I'm giving you a bump.
I'd watch the fat content, too. If the yogurt has a lot less fat than the sour cream, you'll get a different consistency.
It would not hurt to decrease the sugar slightly.....probably no more than 1/4 C.
Hmmm...I never thought about the fat issue. Maybe I will just add the juice and stick with sour cream.
I was going to use peach nectar to get a peach cake. I don't have peach extract or oil so I hope the nectar is enough.
Don 't worry about the fat issue......use that yogurt