Does anyone use this for all their cakes (layer cakes), not just for sculpted cakes?

I wanted to use it for a sheet cake but not sure if it's too dense of a cake for a sheet cake.

I just used it for a sheet cake and everybody loved it, hth.

The WASC recipe is greatfor sheet cakes because a full recipe (using DH white cake mixes) yields a tad over 14 cups.

Here's the expanded flavors recipe:

http://tinyurl.com/2cu8s4

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

HTH

I tried this receipe yesterday and made some cupcakes with the leftover batter. They had a nice texture, very moist and tasted great (I added 1tbs. vanilla). The only problem I had was that my cake did not rise in the middle. I think the problem was that I baked at 325 instead of the suggested 350? Will try 350 next time. Not too dense for sheet cake IMHO.

I use this recipe for everything Sheet cakes, Cupcakes, and Sculpter cake everyone loves it and it bakes level I love this recipe

Molly

Thanks so much everyone! I'm definitely going to use it for my sheet cakes this weekend.