...........Can this recipe be used for cupcakes.........

Certainly. There is no special recipe for ccs. Just don't overbake them.

I use the original wasc recipe that calls for whole eggs and no oil. It always comes out very moist and white in color. Even when I've overcooked it , it is still moist. I absolutely love it as well as the people I serve it too. I've always used sour cream in my cakes and I think that is the secret to a moist cake.

Hi: I use nothing but the recipe with the oil and the extra egg. I get nothing but rave reviews on all of the cakes and cupcakes that I make with this recipe. I love this cake recipe. I use the vanilla, almond, and butter extracts in my icing not in my cake. I found this recipe and will never go back. I also use the duncan hines classic yellow, and butter yellow cake mixes. I love this cake recipe. Vicki0052.

I think the sour cream is the key to the cake being moist, also. Vicki0052.[[/b]

I do the pudding/less water/oil/extra egg and a good hard squeeze of pure vanilla and people love it. Very moist. I do it for yellow, white, and chocolate....I have scratch recipes for the others, including a chocolate scratch...but if its for kids and they just say "chocolate" I just use the doctored box mix. Actually had a customer rave over my chocolate doctored box cake the other day...said she took one taste and then took the rest of the tier (it was a 6", the 10" was vanilla) and hid it for later and served the vanilla. haha.

ok just had to put my 2 cents worth in..............cause I despise almond flavoring...........it smells like poison.. anytime a recipe calls for almond I always substitute pure vanilla. If it calls for a tsp of almond and a tsp of vanilla.........well that's 2 tsps of vanilla to me! I love the WASC cake but mine is actually a WVSC cake! I don't know what it is. I love almonds themselves.....the nuts.......toasted....slivered or whatever but that smell of that extract is atrocious! (is that spelled right? )

I agree Izzy, I dislike the almond extract - so vanilla it is!!

There are a couple of WASC recipes but this is the one I use EXCLUSIVELY and is my most requested cake. My DH tells everyone that is the best cake to order. HTH (I also use the whole egg and it is an Ivory color not yellow)

> 2 boxes white cake mix
> 2 C flour
> 2 C sugar
> 1 ½ tsp salt
> 2 2/3 C water
> 4 Tbsp vegetable oil
> 2 tsp real vanilla
> 2 tsp pure almond extract
> 2 C (16 oz carton) sour cream
> 8 large egg whites
>
> Sift cake mix &flour to remove any lumps. Then add all dry ingredients in large bowl and whisk together to combine. Combine all wet ingredients in another bowl and mix well. Beat on a low speed for 2 minutes. Bake at 325 degrees F until cake tests done.
>
> I have also just added 6 whole eggs rather than mess with separating eggs, etc. and it comes out great.
>
> have a choc version too; just use 6 whole egs and no almond if you dont want it. i use this recipe for ever cake flavor i do.... perfcet every time, imo.
> Sharon

So a standard box mix yields 5 cups. How much does a standard WASC yield?

I believe I tried the same one the poster did as well and it was dry like bread.

I am swaying, I'm leaning, almost there to give it a try again. LOL! Everyone swears it is so moist and delicious I know you're not fibbing cuz your customers would revolt.

Ok, I will give it a try next week. Which one is your NEVER-FAIL? That's the one I need. LOL. Oh and I don't want to waste eggs, so I don't care of it's yellow.

Um, I don't like almond extract in BC. I think it's wayyy too strong. I'd sub with extra vanilla in the WASC. IF that's allowed. That would just make it YVSC. LOL.

I felt so bad! Last week I brought a pound cake to a bbq and used 1/2 tsp almond extract and it was so wonderful and moist. Turns out the host is allergic to nuts and couldn't eat the cake because of the extract. How embarassing. K8mephis, maybe she was allergic. He said his throat will close up and he could stop breathing! Apparently, the more you get exposed to a nut, the worse the symptoms get... Maybe she hurled because of that? I think I'd stick with that possibility rather than think she just hated it. She should have definitely apologized and explained herself.

I never ever use almond, because I have nut allergies and I don't want to worry about allergies in those who eat my cakes. I use the recipe with egg whites, but mainly because it's the first one I saw on here and thought it was wonderful. Why switch?
I just use vanilla, but not 2 tablespoons! The mixes are flavored. That would be overkill.

Jodie

Skis, yes that poor lady--but she didn't swell up or mention any allergies and nobody was wielding an epi pen with a crazed look in their eye. But I mean she was the designated eater of cake samples by the group--that's dumb if you're that freaked by a normal oft used flavor--but that's cool.

But if you're trying the wasc--consider using self rising flour & ditch the salt--or if you use all purpose flour maybe add a teaspoon of baking powder--the first time I made it I thought about those extra ingredients just weighing that stuff down rather than enhancing the cake mix so I never tried it without it.

Just a thought for you on the lighter (sans almond side.