I'm new.. and pretty new to baking anything other than pillsbury. I'm making my way through the site and there's a LOT here to take in.

I'm dying to try the White Almond Sour Cream Cake but I can't find a guideline for baking times. I'm likely going to have to halve the recipe and bake in two 8 inch pans since I don't have anything larger than 10 inch. I know how to tell when it's done, but I have no light in my oven and need a time ballpark.

**I did use Indydebi's buttercream yesterday and got the highest compliment .... DH asked if his mother had made it.. lol

the recipe can easily be cut in half and 2 8 in pans should be just fine- make sure not to overfill.

Here is a link to the "original recipe" which is slightly different from Rebecca
Sutterby.
http://cakecentral.com/cake-decorating-ftopict-584319-wasc.html

There are tips in the thread and baking the 2 versions are very similar.

ahhh! Thank you Thank you!

I made the WASC last night! I halved the recipe, used 8 inch pans, and it took a good 45 minutes for them to be done...........I checked it after 30 minutes, and it was still a little 'jiggly'........so I left it for about 15 more minutes, and they were PERFECT!!!!!!!!!!!

Good luck!!! You will love the WASC!!!

Did you change the bake temp... 300 for 20 min then 325 (like in the WASC thread)? or did you bake at one temp?

Yes, I baked it at 300, then turned up later...................