Buttercream mostly but I've done strawberry and it was really good too. Anything would be great.
lol 
it doesn't taste a lot like almonds to me but it's a very very lush white cake with a very subtle flavor that is not quite vanilla. but, YUM
i've made it a few times and people just keep asking for it.
I use buttercream and i've used flavored buttercream and chocolate buttercream and YUM
i don't think there is much that could make it bad
Jen
Heck, who needs icing, this stuff is great even plain
My DD & I dived into 1/2 8" layer last night...yep, too good to eat w/frosting is what we decided!! And we are "frosting" people!
I subbed 1 c. Milk for 1 c. Water = good! (So total liquid 1 C Milk + 1/3 C. Water when I 'halved' the recipe)
I agree with mazaryk - please post the recipe! I can't wait to try it!
click the recipes tab, and type "white almond sour cream" ...and...
there it will be!
TahDah!
I've been wanting to try this recipe. Does it taste very "almondy"? I have lots of people ask for almond cake and I don't have a favorite recipe yet.
Like someone said, it's very subtle, but I don't like almond flavoring. I double the vanilla. You can also add different flavors instead of vanilla or almond. It's a wonderful cake.
Okay, I took the other 1/2 of the 8" out of the freezer & whipped up white chocolate cream cheese frosting. Oh MAN was it ever good... gasp!! Very white, too. I used uncolored butter in place of the Nasty Crap
Crisco. It was very, very tasty.
And now I've gained yet another pound, dag-nab it!! 
Am I the only one that didn't like this cake? 
I thought it was super, super sweet, but I followed the recipe to a T. It was really good warm from the oven, but after it'd cooled I couldn't get past the first bite. Maybe I should alter the flavorings to find something more muted?
here's a link to the recipe
http://www.recipezaar.com/69630
I always alter the flavoring for WASC...I use 1tsp each Almond, Butter and Vanilla flavoring. You can really flavor it however you prefer.
Am I the only one that didn't like this cake?
I thought it was super, super sweet, but I followed the recipe to a T. It was really good warm from the oven, but after it'd cooled I couldn't get past the first bite. Maybe I should alter the flavorings to find something more muted?
No Red, you're not. Our DD didn't like it at all. She made me swear that I wouldn't put that in anything she was going to eat. So, if it's a family affair, no almond.
When I make it for her, her DH and their kiddos (OUR GRANDBABIES), I just add additional butter and vanilla flavorings. Once in a while, I'll also use coconut flavoring. It's yummy with chocolate icing. 
I have a WASC question. Okay, several questions. I made my first one last night. And it's a lovely cake, I did not have time to frost it, so I covered the layers loosely with plastic wrap (after they had cooled) and left them. This morning the cakes are slightly sticky to the touch. Is this normal? Will frosting stick to this? I do live in a very humid area, but it's not that humid here inside with the a/c. Should I chill them thoroughly before trying to frost them? If I do chill them, when the cake is left out, will the frosting fall off? I'm sorry if any of this is remedial, I'm pretty new to doing it (the right way anyway) and there are large gaps in my knowledge. I love the texture, smell, and the top trimmings tasted fabulous, this is a practice cake. . but I want it to turn out as I'm giving it away. I have a week and a half to get it right. My DH's best friend and his wife asked me to do their baby shower cake, and I agreed and I want it to be tasty and pretty.
thanks so much!
The liquid you are referring to is condensation...leave the plastic off of it and it should be fine when you ice...in fact mine are kinda slick sometimes but no problem just crumb coat and then let it sit and put the final layer of frosting on!! It is truly a deliciously moist cake 
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