My First Wasc, This Is To Die For, Yum Yum
Decorating By ranbel Updated 17 Jan 2009 , 7:20pm by tarheelgirl
I just took my first WASC from the oven, still a little warm, I had to have a piece.
I can see why this is the most popular recipe on this site. This stuff is good. And, I'm eating it without icing. Which that is how my hubby and son prefer their cake anyway.
I used the original recipe that calls for whole egg and no oil.
I just finished my piece of cake and my mouth is watering for more....
which recipe did you use? I know there are some variations out there. 
To die for isn't it? You will never go back to making cakes the same ol way again (at least I didn't)!!! I use this recipe for ALL of my cakes. 
oh, i love wasc! i think it's even better without frosting! i think it's my favorite and it's definitely my most popular!
This is the recipe I used:
1 box white cake mix - I used pillsbury
1 cup of all purpose flour
1 cup of granulated sugar
1 tsp. salt
1 cup of water
1 cup of sour cream
3 whole eggs
1 tsp. of almond extract
I did not use any oil and it is so moist.
Hi GayeG: yes, you are in my back yard.
I'm not a Gator fan, but I did root for them in the championship game. ...I personally am a Bulldog fan...GO DAWGS
Would this cake be difficult to decorate with fondant? I'v heard that these cakes are so moist that they are terrible to decorate. Would you agree with them?
Also, does anyone have any idea why these recipes call for all purpose flour rather than cake/pastry flour?
Whoops! You already answered this question for me in my post. Sometimes if you ask more than once, you'll likely get the answer you're looking for! Thank you ranbel!
This is the recipe I used:
1 box white cake mix - I used pillsbury
1 cup of all purpose flour
1 cup of granulated sugar
1 tsp. salt
1 cup of water
1 cup of sour cream
3 whole eggs
1 tsp. of almond extract
I did not use any oil and it is so moist.
Hi GayeG: yes, you are in my back yard.
I'm not a Gator fan, but I did root for them in the championship game. ...I personally am a Bulldog fan...GO DAWGS
Thank you Ranbel, I'm definitely going to try your recipe.
I love love love this WASC recipe! Even my chocoholic friends love it!
White Anglo Saxon Cake?
OK, I need to get in on this! I have a couple questions. How many cups of batter does this yield and most importantly does this recipe work well for stacked tiers and carved cakes? You all made it sound so good and I have never tried it before. I have a wedding cake coming up next week.
YAY!!! Guess what??? I have my 1st WASC cake in the oven right now!! I cannot wait to try it out. I used the recipe that calls for all egg whites. I am going to use the whole egg recipe next time. I hate throwing the yolks away. I have a question though.. sure it has been answered somewhere in another post. BUT, instead of using the almond extract can it be replaced with something else. I know some people have nut allergies.
OH MY! I just iced my WASC with buttercream and can I say YUMMY! I don't think I can ever go back. LOL I'd like to use vanilla next time in place of almond to see how that flavor taste.
White Almond Sour Cream! And did I mention that it was YUMMY!
YAY!!! Guess what??? I have my 1st WASC cake in the oven right now!! I cannot wait to try it out. I used the recipe that calls for all egg whites. I am going to use the whole egg recipe next time. I hate throwing the yolks away. I have a question though.. sure it has been answered somewhere in another post. BUT, instead of using the almond extract can it be replaced with something else. I know some people have nut allergies.
sure! use whatever flavoring you like.
OK, I need to get in on this! I have a couple questions. How many cups of batter does this yield and most importantly does this recipe work well for stacked tiers and carved cakes? You all made it sound so good and I have never tried it before. I have a wedding cake coming up next week.
i have used it in a tiered cake and it worked well. I believe because of the extra flour it makes it more "hardy" - that's a terrible word, but i can't think of the right one. if you don't like almond, you can substitute vanilla- i tend to use vanilla more because I don't necessarily always like almond.
........What exactly does WASC stand for? White Anglo Saxon Cake?........
Oooohhhh how appropriate! I created/posted the *original* WASC and I am (full blooded white anglo) Saxon! Not many of us Saxons around any more - especially full blooded. I never put that together until now.
Yes, you can stack it and carve it. It's wonderful for that!
You can use whatever flavors you want. I have never like almond flavor and then I developed an allergy to tree nuts a few years ago. Now I wouldn't use almond because of the allergy. It's delicious with vanilla. To me, it's the perfect white cake. I do use the recipe to base all my other flavors on.
Jodie
Did you tell him it had sour cream in it? I gave it to my hubby and he said it was good and ate every bite. Then a little later I said it had sour cream in it which he does not like. He said he could tell!!! WHATEVER! LOL 
Would this cake be difficult to decorate with fondant? I'v heard that these cakes are so moist that they are terrible to decorate. Would you agree with them?
Also, does anyone have any idea why these recipes call for all purpose flour rather than cake/pastry flour?
i've used both fondant and all buttercream to frost different layers of cakes. I didn't have any trouble with it.
Don't know why they don't call for cake flour. Maybe it's just one of those recipes that a quick one where you don't need specialized ingredients.
Also- I think the sour cream replaces the fat that oil would be used for in cake recipes.
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