I have made both the white and the chocolate cakes and loved them. Does anyone know if they can be marbled together? Can this cake be made as a sheet cake? If I do half recipe of each kind I will have too much batter what can I do with it? I need to make 3 12 x 18 cakes so in the end I will have a lot of batter left.
Thanks
Jo
Yes, they can be marbled together. I have only used WASC in round layer cakes, but I don't think there would be a problem with a sheet cake. You could use the left-over cake for cake balls.
Speaking of, I have lost my recipe for the Chocolate version and am having problems doing searches on my computer, could someone direct me to that reicpe? Thanks
One full recipe (2 boxes) will make one nicely filled 12x18. There's really not any reason to have batter left over. Just make a half recipe of white and a half recipe of chocolate, swirl, bake, cool, repeat. 
I do this with vanilla and strawberry mixes all the time.
WASC is white almond sour cream cake...im 99% sure anyway lol
White Almond Sour Cream Cake. Don't take the recipe too literally. It is very flexible. I use just about any flavor cake mix and different extracts. I sub liquors for the water (if a sweet liquor, cut the sugar in half), and even added peanut butter to the recipe.
I also have a system where I broke the recipe down into cups. 1/2 of a recipe makes 8 cups of batter (which uses one cake mix), so I just broke that in half etc. I can make anywhere from 2 to 12 cups of batter at a time (my mixer won't hold anymore than 12 cups). I figured out how much all of the ingredients weigh so I just put my bowl on the scale adnd throw in all the ingredients.
Then I figured out how many cups of batter each of my pans takes (mostly through trial and error). Then when I need to make an 8" cake I know I need to make 8 cups of batter. No leftover batter.
. Cakes I can do, computers no so much.
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