Speaking Of Wasc

Baking By sweetmonkeycheese Updated 13 Oct 2010 , 6:50pm by sweetmonkeycheese

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sweetmonkeycheese Posted 13 Oct 2010 , 6:09pm
post #1 of 5

I see so many ppl talking about WASC so I searched the recipes and found it.. wait I found it again.. I stopped looking after that (how many more would I find?)

the two I found are
White Almond Sour Cream Cake (WASC)
2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract

and the 2nd is
The *Original* WASC cake recipe

1 box cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt
1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*

Opinion time.. who like wh/ one better and why and how many other versions are out there?

One has whole egg and one had egg whites, I know there will be less fat in the egg white only one, but why else would you use white vs whole?

Thanks, it will be very interesting to see what ppl have to say about this.

4 replies
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mrscunningham Posted 13 Oct 2010 , 6:16pm
post #2 of 5

I assume they use the white only to keep the cake white as it is supposed to be white almond sour cream. I used the second recipe, but used yellow cake mix as I like it better.

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caked4life Posted 13 Oct 2010 , 6:26pm
post #3 of 5

I use the first version with DH cake mixes and whole eggs. I use this version because I like using oil in my cakes. icon_biggrin.gif

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shannycakers Posted 13 Oct 2010 , 6:39pm
post #4 of 5

i wonder this as well, i have made both..stlill unsure which i like better. For now im using the whole egg one because it cuts back on the egg inventory vs the 8 eggs..

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sweetmonkeycheese Posted 13 Oct 2010 , 6:50pm
post #5 of 5

aww, the whiteness of the of cake.. that makes sense!

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