Hi. I am going to try the White Almond Sour Cream cake but I have a quick question, it might be a bit silly.
Am I supposed to make the white cake mix according to the package instructions and then add all of the other ingredients? Or do I ignore the box's instructions and just add the ingredients listed in the recipe?
I hope my question makes sense.
TIA
You just make the cake as per the ingredients in the recipe found here on CC--ignore what the box says.
klundberg ,
No question is stupid! Just ignore the package directions. Go by the WASC directions. You will love this cake!!
Kim
PS- Showers....we apparently started replying to this post at the same time. I had to stop for a min. I didn't want you to think that I was "stepping on your toes".
Here are some variations that I have compiled from reading other CC'ers posts. You might find some useful as well (without having to dig like I did LOL).
Variations----
For the lemon version---Sub 1 cup lemon juice for part of the water, and use a
good lemon extract and zest.
The almond extract can very easily be left out without adding extra vanilla. And
I always use real vanilla, too. Leftover yolks -- I just toss 'em -- 'cause what
are you going to do with 12 dozen egg yolks?!
3 really ripe bananas and use whole eggs
- For a chocolate version, substitute chocolate cake mixes, replace almond
extract with more vanilla and use 12 whole eggs instead of
the egg whites.
-For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about
2 cup of the water in the recipe
For berry flavors: use frozen berries, thaw reserving the juice. Substitute the
berry juice for part of the water in the recipe, and stir the berries in at the
end.
Coconut---coconut extract instead of almond and flaked coconut.
spice cake --- omit the almond and add cinammon, nutmeg and cloves
Orange curd filled cupcakes. BC dam around the edge and pour a chocolate ganache over the top
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