I am making a chocolate WASC cake, and as I was adding all the ingredients, I realized that I bought fat free sour cream instead of regular. (Blasted Wal-Mart makes all their packaging look the same now! I bought cottage cheese a few months ago, thinking it was sour cream!) Will this affect my cake, since it it fat free? Do I need to add an additional "fat" to my mix to equal out the additional sugar and flour I added? PLEASE HELP!!!
There is such a thing as FAT-free sour cream????????
Wow - you learn something new every day!
I'll keep my fingers crossed but I baked a cake with light sour cream the other day, and I baked great. After it cooled it fell flat, I was in a big hurry so I'm not sure if it was just the sour cream. I wound up doing the whole thing over.
I've used FF sour cream in a pinch. I've also been known to throw in some FF yogurt. I swear, WASC can't be messed up! You'll be fine!
I used light sour cream in a cake the other day as well. Found out after I got home that I picked up the wrong one. My cake came out good, I didn't have any issues with it.
I ended up using the FF sour cream, and although both the chocolate cake and vanilla cake baked fine, the sunk a good bit in the middle after they cooled. At least it wasn't a paid cake!