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The *original* WASC cake recipe - Page 9

post #121 of 130
Hi, I just tried your recipe, with Betty Crocker lemon. I doubled the recipe and filled 2 6" and 2 8" rounds. All four cakes fell in the center. I'm not sure what happened. I followed the recipe correctly. Any ideas?
post #122 of 130
Mthendee, the same thing happened to me when I first tried the recipe. To me the recipe seemed too thick. I tried adding 1/2 more cup of water and it did the trick. It no longer sunk in the middle.
If you doubled your recipe, try 3 cups of water, not 2. I have made the recipe twice now with the additional amount of water and it has worked both times for me.
post #123 of 130
Thread Starter 

I am soooooo sorry for such a delay in responding to your post :( I must use a computer that will NOT allow me to post!  I am using a public computer today.

I glad to see someone has given you some advice.  Hope that solves your problem.

I myself have never had such problems so would not have had any ideas for you.

Heyjanell:  If I remember right when I baked at 9,000 ft I also had to add quite a bit of extra water.

post #124 of 130
Originally Posted by kakeladi View Post

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:

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.


@kakeladi  the house smells lovely right now,  just used your original recipe with a yellow box mix to make jumbo cupcakes.  I'm going to practice those big "C" #403 tip flowers again and wanted something quick and easy to put them on.  I'm looking forward to eating one without icing when it cools.  I put in double vanilla extract and a touch of butter extract..........sometimes the fragrance in the air is even better than the taste.

I did bake the cupcakes at 350 f. though.


It's so fun to try out recipes.  Thanks for sharing yours with all of us bakers.

post #125 of 130
Thread Starter 

Let everyone know what you think of them)

Not everyone who has tried the recipe was overwhelmed - but we all have different tastes so if it's not for you so be it.   Flavoring is right up there with different tastes.  Not everyone like almond.  I had a student who couldn't stand almond so she used lemon (keeping the basic recipe just replacing the almond w/lemon extract)  and loved, loved, loved the results. 

post #126 of 130

The person who tasted one of the cupcakes said that it was sweet, soft, nicely moist and  it  tasted good.  I asked  if this is a recipe that I should keep and make again.  "Yes" was the answer.


It would make a good quickie Vanilla Cupcake recipe.   It has the light fluffy texture that the majority of people who eat grocery store and commercial cakes are familiar with.  It made 15 'Wilton' jumbo cupcakes

post #127 of 130

I was wondering if the *original* WASC recipe is good for carving?

post #128 of 130
Thread Starter 

I used it for everything.  It is a denser cake than one made straight out of a box mix.

post #129 of 130
Thanks K you so much
post #130 of 130

subscribed to this one as well :)

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