I made three different white cakes today to test which one was best for me. The Heavenly White Cake recipe (scratch from CC website), the White Almond Sour Cream (doctored mix from CC website), and Paula Deen's 1-2-3-4 cake. The reviews are in and the White Almond Sour Cream won. Moist, tasty and great weight and texture for decorating (also the easiest to make). Second place went to Paula's cake, which had nice flavor but was a tad drier than the WASC. Third was the Heavenly recipe, which was just too dry.
It was a fun little experiment. My family was happy to be my taste testers.
I've been using WASC as my go-to cake for white cake, and I always felt a little bad that it wasn't from scratch -- but now I know it tastes better than the scratch ones I had been wanting to try, so I don't feel bad anymore!
That's really interesting. 
Guess having a great scratch recipe is crucial to success. (Maybe that's why some recipes are closely guarded secrets).
I'm partial to the WASC cake myself. When I make a scratch cake my family always comments, but they always ask for the WASC cake.
Who are we to argue with (easy) success.
Have you seen this expanded flavors WASC recipe:
http://tinyurl.com/2cu8s4
(It's really very versatile.)
My DH's favorite is DH orange cake (with orange extract) and Rich's Bettercreme - tastes just like a dreamsicle.
I tried the wasc for the first time last night. I made cupcakes so I couls get alot of people to try them and so far....BIG HIT!!! Just delicious! I frosted them with buttercream dream. I cut out shortening and use cream cheese instead. Yummy! I'll post pics of my cupcakes. I am decorating them with fun colors.
Sugarbakerqueen, does the buttercream crust at all when you sub cream cheese for shortening?
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