I was going to do the WASC with Strawberry Cake mix. I was wondering if strawberry yogurt would work as well as the sour cream, or does the sour cream really need to be in it?

Anyone?

Vicki

I have substituted part for flavored yogurt, but not all

I made the WASC cake this weekend, for mother's day using strawberry yogurt, and pureed fresh strawberry, it was a big hit at church and at school . I also used melvira's mock cheesecake recipe but instead of using cheesecake puddung I used lemon because was is what I had on hand and to my suprise the flavors blended well.

HTH

All I ever do is yogurt instead of sour cream. It turns out fine. Just make sure you do the cake mix half strawberry and half vanilla or white. The boxed strawberry is WAY too strong by itself!

Yes I have and it is great but do like pipe-dreams says...use one box strawberry and one box white cake mix. The yogurt is good cause it has little pieces of the strawberry in it.

Great! Thanks for the tip. I didn't know not to use 2 strawberries. So glad I posted this topic!

See, I knew there would be great answers!

Vicki

Does anyone know if yogurt can be frozen? Yoplait is on sale here and I'd like to stock up if so. Thanks.

You can freeze yogurt, but its cultures will die if you do so. If that doesn't matter to you, then freeze away!

Allison,

Can you give your recipe? How much yogurt and how much pureed strawberries and did you adjust anything else in the recipe?

Thanks,

Vicki

I can't see that it would, Djcakes. Freeze one up today and then thaw it. Then compare the consistency to a fresh one and see what you think. You might have to stir it up some when it thaws. My sister freezes yogurt all the time because that's the way her kids like to eat it. They're not getting the benefit of the cultures, but they love the taste and texture!

You can freeze sour cream too, which is cheaper than yogurt. The texture does change though, more than yogurt does. It will separate and kind of get cottage cheese-like. You can stir it up and that will help some. It will usually be fine for recipes, but you won't be able to use it fresh on a baked potato unless you don't mind it being a little "piecey."

I tried making a pineapple and coconut cake. The batter was delicious. I used WASC recipe and eliminated sour cream, added pineapple yogurt, coconut flavoring and crushed pineapple. The cake didnt rise, seemed like a pie. Cupcakes sank in the middle Can anyone tell me why??

I'm going to post another thread on my question...