I have heard of the WASC using cake mix. Just wondered since I heard that sour cream add to the moistness of the recipe, is there a recipe for scratch white cake with sour cream that stays moist for a few days with a tender crumb and is versatile to add different flavors? (I make most of my birthday cakes 2 days ahead before they are due. Most scratch cakes that I have tried dry out easy)

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=654467&postdays=0&postorder=asc&&start=0

I haven't tried it, but I've heard it's good.

Hi there-
I saw this post and was getting ready to respond and share my absolute fave recipe with you, but Annie beat me to it! I have used this recipe exclusively and love it. I modify it to be strawberry, coconut, pumpkin spice.... You name it! I'd be happy to help with any questions you have if you decide to try it 