I love the WASC cake and it is one of my most requested, as it is for others. I had a customer to a tasting the other day with this cake and she commented that it was kind of "heavy". I know that you can use sour cream or yogurt with this cake but has anyone tried a combo of the two? I was thinking that using a little less of the sour cream would lighten it up a bit..
what do ya'll think??
Hi,
So it sounds like she liked the taste of the WASC, but not the density of it? I don't know if just using less sour cream or 1/2 and 1/2 sour cream & yogurt would "lighten" it up any. I think that's the great thing about this cake, it's moist and dense, I'm assuming since she thinks it's too heavy that maybe she would do better with a light fluffy almond flavored cake. Maybe suggest another white almond cake not the WASC.
The WASC is my favorite doctored cake mix recipe. 
You could try substituting cake flour for the AP:
http://www.joyofbaking.com/IngredientSubstitution.html
Also, using the "scoop and drag" method of measuring flour can result in a heavy cake because the flour is compacted in the process.
Instead, aerate the flour then gently spoon the flour into a measuring cup and level off with a knife drawn across the top of the cup. (Don't shake off excess flour as this compacts the flour.)
Overmixing can develop the flour gluten...
Cake troubleshooting charts:
http://tinyurl.com/6c745g
http://tinyurl.com/32goqe
http://tinyurl.com/2p5bdu
HTH
Quote by @%username% on %date%
%body%