I tried this cake last wek and I really do like it! I used pure vanilla extract though; it will not change the color of the cake, but tastes soooo much better, and just a little almond extract. It tasted alomst like angel food cake! I call it Angel Food cake with all the guilt!

I'm thinking of trying the lemon version with the raspberry mousse listed earlier, Now I normally frost my cakes with IMBC, do you all think this would go well (taste wise) with the lemon/raspberry combo???

I tried the recipe last night. Very easy to make and they did aste very good. I used pure vanilla as well and had no problem with the color. It does kind of remind you of angel food cake, the texture is great!

You all have me very curious and drooling from the mouth about this cake. Can't wait to try it. I have a girl scout cake auction Feb. 12th and like to do different things. This years theme is "use your imagination".
I can't wait.

I had Betty Crocker Chocolate Fudge mix in the house so I tried it with that. I followed the directions for the wasc, I didn't know there were variations on it It was so good!!! I had some buttercream in the freezer and mixed in some cocoa and raspberry preserves, they were gone in minutes. I will definitely be making this again.

I'm making this cake tomorrow. I just have one question... What the heck are you guys doing with all the yolks?!

When I did mine I just did the 6 whole eggs and it still looked white. So I don't know your answer

okay guys...i need a little help. i have been going over this post over and over and am trying to figure out how to make this cake with yellow cake mix. how many eggs? i hope someone can help..... my step daughter is turning 7 this weekend and i would love to try it.
thanks!

If you are using just the half recipe with one cake mix. It is 3 whole eggs. I hope this helps.

thanks so much!

Houston we have a problem: I've made the WASC cake three times now. The first time it came out great, moist and delicious. The second and third times it came out dry. Has anyone added pudding to the mix? If so, how did it affect the final result?

Glad to see ya'll like my recipe. Back about 5 or 6 years ago, I tried out a boatload of cake recipes one Summer trying to find a great white cake recipe. Some where scratch, others were doctored mixes. What I was looking for was a recipe that had nice flavor, that I could bake with consistent results every time, and wasn't insanely difficult to get in the oven. At the time, I didn't even own a stand mixer and I just wasn't going to stand there whipping enough egg whites to make 350 servings of white cake in one day. Anyhow, the result was me combining ingredients & instructions from a couple different recipes to create the WASC.

For the lemon version, I'd stay away from Lemon mixes. Instead, sub 1 cup lemon juice for part of the water, and use a good lemon extract and zest.

The almond extract can very easily be left out without adding extra vanilla. And I always use real vanilla, too. Leftover yolks -- I just toss 'em -- 'cause what are you going to do with 12 dozen egg yolks?!

Happy baking,
Rebecca Sutterby

I just have to tell you all that I am making this cake AGAIN today! I have been craving it all week!!! Thanks CakeBaker for this WONDERFUL recipe!!!!!

But how does it work with a pudding added into the mix? Has anyone tried that?

Why do you need to add pudding?
(Hi Bob!)

Hi Amber!

I made the white almond sour cream cake three times and the last two times they were very dry, first time was delicious. I used the DH moist deluxe and everything. I'm just wondering if the pudding would ruin the integrity of the recipe.

I heard from a little bird that DH changed their formula, maybe that's the problem....I'm not experienced with boxed mix though so I am no expert. Try it with another brand!

That explains it! I used a DH mix and the cake was not that great. I'll have to try Betty crocker or Pillsbury. Thanks CakeBaker.

I used it with 3 different flavors of BC with no problem. And they taste Heavenly OK now I am craving it again. Going to have to try a new flavor tonight now

if BOB just made all of these cakes, then this is not the reason for her problem--good luck BOB.

I just made this cake and added 3 really ripe bananas and used whole eggs ....WOW...yum.

Thank you Tara.

WOW My last post sounded weird when I reread it I meant Betty Crocker not Buttercream

I just want to tell you that I made the Almond cake for the first time yesterday for a bride coming in for a taste test. I got the order.

That cake is out of this world - thank you so much for sharing the recipe.

I only use Duncan Hines

Thanks for the post. My computer crashe ans I had lost this recipe.

i made this this weekend..and i used the lorann almond oil and i think i used too much because it tasted awful..i made the choc version as well and it tasted really good except i didnt put any almond in it..next time i'll make sure i only put about 1/4 tsp of the oil in it and hopefully it will be much better