Where can I find Sylvia Weinstocks yellow cake recipe? Please would anyone care to share? By the way, I always us the WASC cake recipe, both versions.....love them both, have never had any problems and people LOVE it. Not planning to change things any time soon but I have been looking for a good yellow cake recipe. Is there a version of the WASC recipe for a yellow cake?
It's actually on the front page of CC right now with the new recipes. It is named Classic Yellow Cake. 
There are some links there too about the recipe.
I find all the responses about Better Scratch White sort of interesting. I just got done making a batch of each, Better Scratch and WASC to do a comparison. I know that a lot of people use less liquid in the scratch cake, but I followed the recipe exactly as it is on the site. I made cupcakes with both, but I don't think that would make that much of a difference in texture.
The Better Scratch White was in no way dry or crumbly. It was moist, slightly spongy and felt like it would stack really nicely. I thought it was delicious. A lot different than I was anticipating. Put them in the freezer like I normally do, so we'll see how they stand up to freezing. I will ice a few of both and send them to my taste testers (DHs office). Honestly, I'm so far really impressed with the scratch recipe. May be the last time I use a cake mix.
Quote: "Fiddlesticks! I made a WASC with white chocolate pudding (sugar free) and tried to add some white chocolate to it. Cupcakes and 6" round all fell. Gotta re-bake.
Even so, the taste was not very "white chocolatey." I can only find White Chocolate Strawberry yogurt and White Chocolate Mudslide Creamer, both of which would add a different flavor to the cake. I did find some White Chcolate Torani syrup at World Market while I was buying more Lindt white chocolate. Do I dare attempt the Better Scratch White with my pricey ingredients?"
This has been my biggest problem when trying to achieve the best white chocolate cake. I don't care for adding pudding to the cake mixture. I use the WASC, substitute 2/3 of the water with white chocolate macadamia creamer (which adds a nice somewhat nutty flavor) and add 6 oz of melted white chocolate. And you're right, you don't get an overwhelming white chocolate flavor. However, I always use white chocolate ganache under the fondant and almost always have white chocolate ganache requested as the filling. It all works so well together. My most requested cake by FAR!
I have made both recipes, and while I was impressed with the WASC, I will hands down pick the Better Scratch White, I did however used whole eggs instead of the egg whites, and only added half of the amount of the egg. The flavor was good, and very moist.
Thank you for sharing that recipe with me. Can't wait to try it.
Just have to add something to this discussion. Earlier I said that I'd made both and was going to send them to my DH's office for opinions. I used a white cake... and the Best Scratch white... and the same color icing and everything.
Official verdict... Unanymouly... WASC was the preferred cake. Personally, I liked the scratch cake, but it's just really not what most people "expect". Just something interesting to note.
Quote by @%username% on %date%
%body%