I've read all of the posts from previous years, but none seems to have an answer as to whether thawed sour cream can be used successfully in the doctored boxed cake mix recipe?
I've read online that you can use it "for baking" in its ugly, curdled, thawed state but I wasn't sure about specifically the Durable Cake recipe that uses it. It seems to me that the creamy texture of the s.c. has a lot to do with the outcome.
My second fridge tends to freeze things that are sitting towards the back of the shelf. It's frozen my sour cream quite a few times. The first time it happened I was baking a cake for my family so it was the perfect time to test it. I made WASC and there was no difference whatsoever in the cake taste or texture.