Wasc Cake Recipe Experts I Have A Question
Decorating By notjustcake Updated 8 May 2008 , 10:16pm by jlewis888
Why doesn't seem like to me like there is not enough oil? 4 tablespoons of oil for 2 cake mixes, so much sugar and so much flour? Is the sour cream supposed to be the one that makes the cake moist I thought it was the oil?
There is plenty of fat in the sour cream to achieve a moist cake. 
If you check out the reviews here, you'll find plenty of thumbs-up:
http://tinyurl.com/2cu8s4
HTH
Sour cream in your cakes always makes them more moist than it would be without, I mean that's just my opinion though. my WASC cake is moist and sturdy (dense) enough for anything.
I believe that to lessen the oil is to make it a little more denser because I think it's mainly used for wedding cakes. I could be wrong.
Thank you Janh I have read all the rave eviews on this recipe so that's why I wanted to try it I trusted everyone when they stated it was awesome but then when I got to the oil part I started second guessing myself, so I started wondering about the sourcream thanks
Thank you Janh I have read all the rave eviews on this recipe so that's why I wanted to try it I trusted everyone when they stated it was awesome but then when I got to the oil part I started second guessing myself, so I started wondering about the sourcream thanks
FYI, the "original" WASC doesn't use ANY oil:
http://forum.cakecentral.com/cake-decorating-ftopict-584319-.html
However, since I've made the expanded flavors version WASC so often, I've not tried this one.
HTH
Quote by @%username% on %date%
%body%