This is nice and moist, with a subtle caramel flavor. No caramel DH in my area. This recipe works for me!
ÂAmount Ingredient 2 C All Purpose Flour 1 C brown sugar 1 C granulated sugar 2 tsp salt 2 18oz boxes DH white or french vanilla cake mix 2 tsp lorann butter vanilla emulsion 1 tsp lorann caramel flavoring oil 4 egg whites 2 whole eggs 2 2/3 C water 2 C sour cream 1/4 C oil
Sift together all the dry ingredients, then combine wet ingredients in separate bowl. Beat wet ingredients lightly to break up eggs and more evenly distribute chunks. Add wet ingredients to dry ingredients, and mix on low with paddle attachment until combined, 1-2 minutes. Finish mixing by hand with spatula or wooden spoon until smooth. Line pans with parchment paper and spray with non stick baking spray, put heating core or flower nail in center. Bake at 325 for 25+ minutes until done.
This sounds divine! I would love to try it. What size pans do you use for this recpie? Also where can I find the flavoring needed? Where would I find a butter vanilla emulsion and carmel flavoring oil? Sorry if it is a silly question.
LoRann sells both. If you don't have a cake supply store nearby you can get it online. This recipe produces the same amount as your typical WASC recipe. I filled a 12", 8", and a 6" pan (2" pans) with one batch.
I have a caramel flavoring that is not an oil, would the measurement be the same?
No, the oil is about 3 times as strong as typical flavoring, so I'd use 2-3 tsp regular extract.
What does WASC stand for
white almond sour cream
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