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The *original* WASC cake recipe

post #1 of 136
Thread Starter 
O.k. everybody......
I was the original poster of this recipe yrs ago on the 'net.
Rebecca S. took my recipe, tweaked it to her needs, enlarging it.

Here is the *ORIGINAL* WASC recipe:

Kakeladi's ORIGINAL WASC
1 pkg Betty Crocker white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3 whole eggs (even for white cakes)
1 cup water
1 cup sour cream
1 teaspoon almond emulsion (stronger than flavoring)

In a bowl, mix 1st 3 ingredients. (see notes below) Set aside.
Place remaining ingredients in mixer bowl then add the dry.
Mix on low (I use a KA mixer) speed for 30 seconds, until dry ingredients are incorporated; mix at medium 2 minutes.
This makes 1 & 1/2 times the usual batter than a 'straight' cake mix. It will fill one of the following pans: 8" sq; 12" round; 9x13x2; OR one 10" and 6" round.
Pour into pan(s) and bake as you usually do. I prefere to bake at 300 degrees F. for 20 minutes, then turn oven up to 325 degrees F. for an equal time OR until you can smell cake icon_smile.gif If it has pulled away from the edges of the pan it is *over done*. You should have a flat cake that won't (usually) need leveling & is not sticky on the top when it cools.

Special NOTES:
That's right.......there is NO oil, butter or margarine in this recipe.
Use large eggs.
If almond extract (not emulsion) is used, add 2 teaspoons or to taste.
Can use ANY cake flavor
Flavorings can change depending on cake flavor you use. Try a combination of 1 part vanilla, 1/2 part butter flavoring and 1/4 part almond.
It is important to mix the dry ingredients well especially if using a chocolate mix or you will have white spots in the finished cake. I use a wire wisk.
post #2 of 136
Hi kakeladi, do you have a scratch cake recipe for this? I'm trying to find one for a lond time. But not succesful.

Many thanks for posing this anyway.
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If you put your heart and soul, there's nothing you cannot do!
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post #3 of 136
yeah a scratch recipe would be nice too. thanks for sharing this!
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #4 of 136
this looks great, can't wait to try it
post #5 of 136
btw how many cupcakes will this make per batch?
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #6 of 136
kakeladi,
Thank you for posting this! her recipe has been here for so long, how come you haven't posted YOURS again before now???

Since I'm not into the scratch cakes, or experimenting, have a question....
what is the difference between using whole eggs vs. whites; adding the oil; adding the salt that she does.
The rest just seems like she doubled everything.

Thank you so much, as normally I would have just halved hers.

I don't want the scratch for the box mix, just wondered about the other ingredients.
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #7 of 136
Thread Starter 
Right now I do not have a scratch recipe.
Over the next 4-5 months I can work on coming up with one but I will be baking at a *very* high elevation (8,500 ft) so that will effect the overall out come of the recipe.

The difference between only egg whites & whole eggs: Overall you will have a stronger cake using whole eggs. If you need/want a truer white color only white can be use but to me the differece is so slight it's not worth the loss of strength.
Ooooopps I forgot the salt - as usual! I seldom remember to add a generous dash of salt.
Some people say adding oil to a mix makes a better 'crumb'. I have stopped adding it once I found out you can make it w/o and still have a very tasty, moist cake. I discovered that when reading about sub'ing applesauce (or any fruit puree) for oil in recipes.

I will be off line (traveling) for about 3 weeks so if I don't answer your ?s in a timely manor it's because I don't have internet connection.
Happy baking everbodyicon_smile.gif
post #8 of 136
Thank you and safe traveling!
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #9 of 136
Just made this cake and long story short, it's delicious! I did add the 1/4 tsp. of salt as well. It took almost an hour to bake though. Then when the middle was done, the outside was a little 'more done'. But it really was wonderful!! And adding the whole eggs still gave it the white cake. I also used the Princess bouquet emulsion instead of the almond.
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #10 of 136
Thanks for posting this. I've made her version and like it, can't wait to try the original.
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SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #11 of 136
From what I can tell, Kakeladi was the originator with the above recipe. Then RebeccaS took that recipe and basically doubled it and tweeked it a bit.

Both are excellent recipes. First time I've used the Princess emulsion though. Don't know if I could really tell any difference, but it was delicious. I would probably tend to use kakeladi's since it makes just one 9 x 13 or one cake. RebeccaS's made too much for me. If I had a lot of cupcakes or cakes to make, I'd use the larger recipe. But using the whole eggs is more ecconomical now with the prices going up.
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #12 of 136
Thank you for sharing this one!
Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
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Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
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post #13 of 136
I tried whatever recipe was floating around here for the past couple years and tweaked THAT one to my needs -- I'm looking forward to trying this one as well. Thanks for sharing!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #14 of 136
I'm not sure what recipe you've tweeked as there are too many on CC for me to keep track of, but the one we're talking about here is the WASC one.
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #15 of 136
One of my favorite recipes, thanks for the post.
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