I read back a bit and I know I need to add some butter extract (how much?). How many eggs though? Should I do 8 whole eggs instead of just whites or should I cut it down to 6?
TIA!

Here you go....try this one - it's the original WASC recipe.

The *original* WASC cake recipe by kakeladi
1 box cake mix (I prefere Betty Crocker) *see notes at end
1 cup flour
1 cup granulated sugar
generous dash of salt

1 cup sour cream
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire wisk, but optional. In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
Pour into prepared pans * and bake as usual.

*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk, cream or even juice for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 or 5 to mix the batter.
Most of the time I forget to add the salt
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR two 8" or three 6" round; or a 12" round; and other combinations of pans.
I prefere to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. Use your nose - if you smell it most likely it is done. If cake has pulled away from sides it is overbaked After cooling, the top might be a bit sticky.
The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring

A "Part" is any measure be it teaspoon; tablespoon; cup or quart. Since I made many wedding cakes I usually mixed it up by the cup about once a month

Some people have told me they use yogurt instead of sour cream....I never tried that.
And that's right.......there is NO oil/butter/margerine used in this recipe.

Happy baking to you!

Thank you! That helps a ton!

Here is a link that includes several different variations of the WASC.

http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

Good luck...You won't be disappointed with the WASC!