If I wanted to substitute, say frozen concentrate, would you use the same amount as you do sour cream (1 cup)?

TIA

I substitute it in place of the water and still add the sour cream. Turns out great!

I use a recipe that is similar to WASC, and yes, I use the same amount when I do a liquid substitution.

Sour cream is not a liquid and it has fat in it. I don't think you can sub a concentrate for it. Additionally, the concentrate will have sugar and the sour cream won't. I think it will affect the consistency of the cake.

For high sugar substitutions several people cut back on the added sugar. I think the norm is to cut 1/2 cup sugar out of the 2 mix recipe. I tried subbing straight Torani syrup once and even though I cut back on the sugar, the texture of the cake was seriously off. Someone recommend I do 1/2 water and 1/2 syrup next time.

Thanks for your help!! I got started on the cake as soon as I got home and didn't get to the computer.

Here's what I ended up doing

WASC cake.....no sour cream. Used white cake, Welchs Strawberry Breeze (it had pretty much thawed out), yogurt and a bit of Rum. No extracts.

I had a tiny bit left over to make cupcakes for me to try. O M G

Texture good, tastes really great!

Again, Thanks! Its good to know you all are so very helpful!!

Missy