Hi I just wanted to know if you always bake from scratch or use a cake mix and add ingredients to make it loose that box mix taste?
I've seen both there is a thread on here. Type WASC in the search bar. or look in the forums. So many choices......
Yes. The WASC cake is what I like to use. No one can ever tell it is made from a box. They are super moist, taste great and everyone I have made them for loves them. Search WASC and you will find all sorts of good recipes on this site.
what does wasc stand for? Sorry new to this
Stands for White Almond Sour Cream cake. If you mouse-over the letters, a little box should pop up and tell you. The site is set up to do that on the most common abbreviations used on the site. Very helpful, since I don't know what the abbreviations are half the time either!
I always use WASC and variations for other flavors. It'll stir up a hornets nest to say it doesn't taste any different than scratch.
But my customers LOVE it!
I made my first WASC cake this afternoon. Very tasty, but I think I undercooked it a little. I used cream soda in place of the water. Might not do that the next time. The cream soda and the almond extract gave it a VERY overpowering vanilla smell, and not in a good way.
It tasted ok except the parts that I undercooked.
My family likes the taste of cake mix cakes best, and they love wasc....I also add that to chocolate cake.