Hi,
I have to see what all the fuss was about so I am
Going to make the WASC cake this weekend
two questions-
1. betty crocker or Duncan hines?
2. all purpose flour or cake flour?
can't wait!!!
TIA,
Jodi

I use Duncan Hines and cake flour ALWAYS SIFTED and it does make a difference!!!

good luck, I too was wondering what all the hype was about and tried WASC and was not impressed at all. I will stick to my scratch recipes.

If I use Betty crocker, that already has pudding in the mix...
Do I still add the 1/2 pudding?

duncan hines and ap flour always turns out great!

This is the recipe I use and there is no pudding. I also use the whole egg and not just the whites. It turns it an off white color but I still consider it White cake and it is awesome.


2 boxes white cake mix
> 2 C flour
> 2 C sugar
> 1 ½ tsp salt
> 2 2/3 C water
> 4 Tbsp vegetable oil
> 2 tsp real vanilla
> 2 tsp pure almond extract
> 2 C (16 oz carton) sour cream
> 8 large egg whites
>
> Sift cake mix &flour to remove any lumps. Then add all dry ingredients in large bowl and whisk together to combine. Combine all wet ingredients in another bowl and mix well. Beat on a low speed for 2 minutes. Bake at 325 degrees F until cake tests done.
>
> I have also just added 6 whole eggs rather than mess with separating eggs, etc. and it comes out great.
>
> have a choc version too; just use 6 whole egs and no almond if you dont want it. i use this for every flavor cake mix too.

I always use the WASC for every cake. Everyone compliments on the moistness of the cake. The recipe I use is slightly different (just doesn' make as much), but is wonderful. I use all purpose and don't sift. Haven't had any problems. I prefer Duncan Hines, I can tell a difference when mixing. DH is smoother.

My *original* WASC recipe uses Better Crocker mix and all purpose flour.

Duplicate post, please also see:

http://www.cakecentral.com/cake-decorating-ftopict-634583-.html

HTH

Hello,
Somebody help me.What is WASC recipe.I searched the entire site with no result