I wanted to try adding sour cream to a cake mix but I don't want to change my extender cake recipe all together so should I just add it or do you replace it for part if the oil, part of the water??? Im confused...what else is new right

This is one of my favorites. Works for any flavor cake mix.

http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe

Here is the recipe I always use for my cakes, comes our great and super moist.

http://cakecentral.com/recipes/16739/classic-yellow-cake

Here's a chocolate cake with sour cream, I've been making for years. I make this instead of my extended if I want a lighter cake. Its from an old pillsbury booklet I've had since my grown kids were small. I use DH mix instead of pillsbury though, as I prefer the DH.

Heat oven to 350.

Makes 2 - 9 inch rounds. I use my old 1 1/2 in pans for this cake.

1 pkg. pillsbury plus dark chocolate cake mix
1 cup water
1/2 cup sour cream
1/3 cup oil
3 large eggs

Do the usual. Prep pans or muffin cups. Combine cake mix, water, sour cream, oil and eggs at low speed until moistened;beat 2 minutes at highest speed (if using hand mixer)
Pour batter into prepared pans. Bake at 350 for 25 to 35 mins. or until toothpick comes out clean.
For cupcakes, I usually follow the baking time on the box but always check a bit earlier just in case.

Note.. Not called for, but I also add a teaspoon vanilla.

I agree with KatsSuiteCakes, I use Kakeladi's Original WASC and cakes are very moist.

I also use the orginal wasc recipe and loved it! If you're unsure, you should try that recipe.

I too use the WASC and everyone loves it. You can't go wrong with it!