White Almond Sour Cream Cake Recipe Question
Decorating By Iloveweddings Updated 7 Jul 2008 , 6:48pm by ArtieTs
Hi. Can I use this recipe for other flavors of cakes (omitting almond flavoring)? What about all the egg whites? Do I just put in the whole egg if it is not for a white cake? Thanks in advance.
Here's the recipe and scroll down for variations! 
http://www.recipezaar.com/69630
This is THE BEST recipe! I soley use this recipe as well as the different variations. I get nothing but rave reviews everytime!
Most recently, I've done it with chocolate cake mix, 6 whole eggs, and used butter flavoring instead of the almond. WONDERFUL!
Definitely try different combos from the list. The lemon cake is to die for, and if you add raspberry buttercream to that... heaven. (it's what I used on my raspberry cake in my photos... it was delectable!)
Have fun experimenting, though. Its' a great recipe!
I have this receipe and I was wonder how many batches of this can I make for a 13x3 pan.
The full recipe of WASC cake using white DH cake mixes yields a tad over 14 cups of batter.
Expanded flavors WASC cake recipe:
http://tinyurl.com/2cu8s4
A 13" round 3" deep pan requires 13-1/3 cups of batter.
Fat Daddios Cake Batter Capacity Chart:
http://tinyurl.com/4pc8a5
HTH
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