I Know, I Know......another Question About Wasc Cake
Decorating By Leahw207 Updated 8 Jun 2007 , 1:04am by JanH
Ok i promise this will be my last question regarding the WASC cake! Can I use imitation Vanilla and Almond extract? Will it affect the taste at all? Sorry I'm a pain in the butt!!!!!
Yes you may use imitation vanilla. No, it will not affect the taste. It will still taste yummy! 
Not to hi-jack your thread but since there are already so many WASC topics - I thought I'd ask - Can you use a chocolate cake mix instead of white??
I made the WASC last week for the 1st time and it was perfect in every way! 
Taste, consistency and look! Everyone loved it! So I was thinking about trying it with chocolate? Would that work?
TIA!
In reply to all of the above questions.......
YES. (you can use imitation)
AND NO. (it won't affect the taste using imitation extracts.)
AND YES. (Chocolate mix is yummy; I substitute some of the water with coffee, because coffee enhances chocolate flavor.)
This may sound really naive for my part, but what is a WASC cake?????
This may sound really naive for my part, but what is a WASC cake?????
It is White Almond Sour Cream Cake.....took me a while to figure it out, too. There is an acronym list somewhere on this site. Do a search for it. It will answer lots of questions! 
In reply to all of the above questions.......
YES. (you can use imitation)
AND NO. (it won't affect the taste using imitation extracts.)
AND YES. (Chocolate mix is yummy; I substitute some of the water with coffee, because coffee enhances chocolate flavor.)
I got some WASC cooling that was made with chocolate and I substituted almond for double vanilla. It's yummy!!
My DH is 'a man of few words' well complements, actually. I can ask him his thoughts on something and it's "it's good/okay" followed by "did you do something differenet?" for recipes that I've made before. Anyway, I made the WASC cake for my nephews birthday [one white and one chocolate--twin boys] and I had to work so I could not even try it myself. He said to me on the phone "that chocolate cake...was good. No, I mean, it was *REALLY* good!" That is huge for him! It's my new main recipe...just switch out cake mix flavors and extract flavors as needed.
I made it with plain white cake mix and Pillsbury French Vanilla White. Now the Pillsbury FV looks white on the box but is not like 'snow white' but not a yellow cake. I've started calling it my "dirty white cake" and everyone loves it!
THANKS Jsowards....good tip for a junior, newbie like myself. I have been wrecking my brain trying to figure some of these acronyms out 
Here's an extended version of the WASC recipe that uses liqueur, liquor, fruit and lemon juice, white chocolate and cocoa:
http://tinyurl.com/2cu8s4
From my personal experience, you can substitute any flavored cake mix for the white and still get amazing results.
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