Which WASC does everyone use? I know there is an original, and there is also a modified one.. but which do y'all prefer? I know both are excellent
I usually use the modified version, but recently tried the original; I have to say that I prefer the modified version.
can you share the original and modified? I made one recently and everyone loved it! I would like to know if I used the original or modified. Thanks!
Thanks for your input Marisa
The modified :
2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
The *Original* WASC cake recipe by Kakeladi:
1 pkg white cake mix (I prefere Betty Crocker)
1 cup all purpose flour *see note at end
1 cup granulated sugar
generous dash of salt *see note at end
3 whole eggs
1 cup water
1 cup sour cream
2 teaspons almond flavoring *see note at end
In a bowl, mix together cake mix, flour, sugar, salt.
Stir well w/a wire whip.
In KA mixer bowl, place eggs, water, sour cream & flavoring.
Add about 1/2 the dry ingredients, stir on low about 30 seconds; add remaining dry ingredients; stir on low another 30 seconds. Beat on med (about #4) for 2 minutes.
Prepare any size/shape pan(s) that will hold the batter of 1 1/2 mixes ie: 12x2" round or 2/8" rounds; or 9x13 etc.
Bake as usual.
Sorry one is doubled and one is not.. but a big difference is one uses oil, and one doesn't... as well as vanilla and almond.
Long story short: kakeladi's "original" recipe doesn't use ANY oil.
Rebecca Sutterby's WASC cake recipe w/flavor variations:
http://tinyurl.com/2cu8s4
HTH
both are excellent, but Kakelady's also saves on eggs!!!!
I did try the chocolate version of these, and it's way too thick!!
But delicious!!!
both are excellent, but Kakelady's also saves on eggs!!!!
Both versions can use whole eggs.*
(If using whole eggs, both recipes use 3 per mix.)
*Using only the four egg whites in a white cake mix will yield a true white cake. Using 3 whole eggs will yield a French Vanilla looking cake.
Either will work, just depends on what look/flavor you want.
HTH
Thanks for your input everyone! I ended up doing the modified version with yellow cake mix.. so I did use 3 whole eggs regardless.. and used butter and vanilla extracts. Holy hell it was AMAZINNNG.
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