Everyone seems to talk about the WASC cake so much so I tried it last night. Im sorry I wasnt impressed. To me it seemed dry with a weird flavor. I made it exactly to the directions and added a tbsp of almond. The directions stated a tbsp of flavor so I did, but when I tasted the batter it seemed very strong. I could taste the alcohol and was worried but after it baked it wasnt so bad. I can say, though, it baked the most beautiful cake Ive ever seen! Nice and dense and a beautiful color.

Do most of you use this as you cake of choice? I actually think I just like the flavor of the box mix by itself better. Maybe its just me because that is what Im used to also. Im used to mixes that use oil.

So what is your cake mix of choice and why? If you have a favorite recipe maybe you can post a link for me.

Did you use a whole tablespoon of one flavor? That may be your problem, use half vanilla and half almond. This flavor is my biggest seller, hands down.

I love almond flavor, but I've always done half almond, half vanilla... And I've never had WASC turn out dry. Ever. It it usually a very moist cake. That said, it's all about personal preference.

Good luck in your search for the best recipes for you! I know it's trying.

I did use just one flavor. Ill try it again with vanilla too. Maybe that is part of the taste issue. As far as being dry, maybe its just the difference in texture because there is no oil.

Its probably just me. Ive been a decorator for nearly two years and at work we just use regular birthday cake type mixes. Im not a baker. Im still new at that. So maybe just because Im so used to the taste of the cake at work it seems weird to me.

Im going to try it again though. Thanks for the input guys.

There are actually quite a few people out there who simply don't like almond flavoring, and you might be one of them. There is absolutely nothing wrong with that! Since it baked beautifully and you like the "quality" of the cake itself, try it with other flavoring. I, too, include vanilla as one of the base flavors, so I balance the other half with the flavoring of choice.

You can add any flavoring to it. That is the great thing about it. I haven't ever had it dry either. A matter of fact it is more moist than the regular box IMO.

I have a list of versions of it if you want to email me I can send you some.

Hmm.. I find the WASC more on the verge of overly moist than anywhere near dry. Maybe you should try the other version that uses oil? I prefer it.

I've tweaked the recipe to my liking and this is what I use now:

Cake mix
1/2 pack pudding
4 eggs
1 cup water
1 cup flour
1 cup sour cream
3/4 cup sugar
dash of salt
2-3 teaspoons extract
1/4 cup oil

I tried it once and found it to be dry as well and I've been baking for many many years. I'm no fan of almond so I used all vanilla and found the taste to be quite nice though.

I've never had it turn out dry. It's very moist. I prefer the recipe with the oil added myself. I did try the "original" version and thought it was drier than the oil version. I've only made it with almond once and I used half almond and half vanilla. I use this recipe for almost all of my cakes regardless of flavor. It's really versitile, and everyone who's had one that I've made loves it. I love the texture of it more than anything.

I've baked the WASC before and also found it to be verrrry moist. But, my husband (my official taste-tester!) did not prefer the taste. I used half vanilla, half almond. I liked it, however. I agree with other posters...personal preference maybe???

I only use a teaspoon of flavor per cake mix too. My favorite lately has been vanilla and using the BC golden vanilla cake mix. YUM.

I have a doctored version of it that I use -- it's my best seller. Play with it until you get it just the way YOU like it.

I have switched to the WASC. It is way more moist than just the box alone. I do find the WASC a bit sweet though, so I do cut down on the sugar. I am using the recipe with oil but it's not the one that's stated above. Also like the others I don't use 1 tbsp. of flavoring. Like they said the cake mix already has flavorings in it. I like to use the french vanilla BC mix.

Here is the link to the WASC recipe I use:
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake-WASC.html

Kerry, that's the same recipe I use, but I use 6 whole eggs instead of just egg whites.

Oh I should add that I use the whole egg as well. This recipe is the doubled recipe. So I use 4 whole eggs per cake mix.

I have to agree with other posters....I only use 1tsp of vanilla or 1/2 vanilla, 1/2 almond for one cake mix. 1 T just seemed way too strong for me.

I jus made this cake for the first time and I made a few changes to the recipe. It's absolutely fabulous! I used whole eggs, 1/2 t vanilla, 1/2 t almond, and added a box of cheesecake flavored pudding mix. Even my mother (who hates white cake) LOVED this recipe. It tastes wonderful. I'm going to make another for us today (the first was for a customer.)

what does adding an extra egg to the mix do?

For those who use whole eggs .... it's no longer a "white" cake, then is it? I made a big sheet cake last week (22x2 and went ahead and used whole eggs in the white part of the cake and of course it turned out yellow. I can't imagine serving that color of cake as my "white" wedding cake. I have this recipe printed out in my "try this out when you have some free time" pile (Free time? interesting concept! ). Does this recipe stay "white" with whole eggs, or is it a yellow cake?

I've made it with just the egg whites before, but I don't like wasting the yolks. I don't have a particular need for "wedding white" cakes as I don't make them, but the whole eggs do turn a white cake mix kind of a pale yellow or ivory color.

If you want a true white cake, you should just use the egg whites.

I also use half vanilla and half almond and it is also my best seller by far, and it is also very moist , just play with it a little. customers do love it.

Most of my requests are 1/2 vanilla flavoring and 1/2 butter flavoring...delicious!!

The first time I tried WASC, I was a bit taken aback by the texture, I wasn't sure about it, but then again I couldn't stop eating the cake scraps until I figured out whether I like it or not (I used lemon extract in the place of almond)...then I did the same thing but with the chocolate version...and this week I made the chocolate version with some orange flavoring instead of the chocolate flavoring. After eating half that cake, I think that I have confirmed I like WASC! I was a scartch baker a few months ago, but this is just soooo easy and the possibilities are endless! My name is Carly and I am addicted to WASC.

I use whole eggs in mine and it is an off white. Not really a golden yellow. I don't use it for a "white" cake though.

Has anyone tried to add a little wilton white to it to make it whiter or even the violet trick? It works for icing why wouldn't it work for batter?

The difference between a scratch yellow and white is the yolk.. And a truly white-white cake uses shortening opposed to butter. But if you're using a box.. The difference between a yellow and white is huge. They have completely different tastes. I don't typically serve a white-white cake... So I still use yolks even in the white almond. It's still pretty white, IMO. I just wish boxed yellow cakes didn't have so much darn yellow coloring! It's so fake looking.