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

You can do wasc as just about anything at all. I have made it into so many versions. Also, you can cut the recipe in half, assuming you are using the 2 box recipe?

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.

When I just want the smaller batch, instead of cutting the WASC recipe in half, I just use the 'original' WASC recipe. i love both of them.

I am a newbie and wondering what wasc is??? I tried to look it up in the recipes, but didn't get any hits. Help!!!

Hi mgdsue02. Welcome to CC! WASC is White Almond Sour Cream. Hope this helps!

WASC is white almond sour cream cake...im 99% sure anyway lol

Many thanks!!! I will look it up now!

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.

THANK YOU EVERYONE ! I Love CC.

I copied my from the website www.recipezaar.com it has all the variations you can make. Sorry I don't know how to make a link . Cakes I can do, computers no so much.


Jo

Guess what I do know how to make a link .

Jo

While we're on the WASC topic again! What are some good alcohols to sub for the water, I want to try Cranberry Vodka but I'm not sure if that would be nice, anybody done a flavoured vodka or white rum one?