I just wanted to say that I'm loving the White Almond Sour Cream Recipe (athough I don't use almond flavour, I just use vanilla)! Thank you so much to whomever posted it!

I've always just used cake mixes. I just started using this recipe and it's awesome! First of all, it tastes amazing. It's nice and dense which is perfect for carving. I'm making my husband's 40th birthday cake this weekend (a 40 number cake), and when I carved the digits out, it cut so cleanly! And the best part, I don't have to use bake-even strips with this recipe. It bakes up flat! I strongly recommend this recipe!

P.S. Don't turn this into a scratch vs. mix debate please. If there are any rude comments, they will just be ignored. Thank you.

I'm glad you like it. I usually use some variation of the WASC for the cakes I give away (which is most of them since I don't have a business). I do however cut back on the sugar by about a half cup. Try using strongly brewed coffee in your chocolate WASC. The coffee flavor and smell is definitely in the batter but when it's baked you can't taste it. It just makes the chocolate flavor deeper.

Thanks Annie! So how do you make the WASC cake as chocolate? How much Cocoa? I'll definately try it with coffee.

I have used this one before...

http://cakecentral.com/recipe/amazing-chocolate-wasc-cake

FYI Sugar Fairy, there is a whole thread of "gourmet flavors" that was created back in 2009. I haven't tried any of these, but maybe you will find the thread interesting. If I remember correctly, these were all based off the Rebecca Sutterby WASC (the only other one I know of is Kakeladi's original one, which has no oil and less water).

http://cakecentral.com/cake-decorating-ftopic-614554-0.html

I find that really the only cakes I do for non family and people I don't know very well are vanilla, chocolate, and lemon, so the WASC works well for me as a freebie. I don't personally care for it (I can taste the fake vanilla and it is nauseating), but people really go nuts over it.

Here's the recipe I used:
http://cakecentral.com/recipe/white-almond-sour-cream-cake-wasc

Annie, thank you so much for the link for the Chocolate WASC cake. I'm definately trying that!

You are right! It is such a good and delish recipe...it makes wonderful cakes.

I was just looking at that recipe earlier and I was overwhelmed with the substitutions and info in the comments! 

I want to try it, but I'm a little discouraged because I tried a very popular WASC cake recipe on this site once, and I didn't think the flavor was great.  My normal butter cake recipe is from the Cake Mix Doctor, and I think I have gotten used to the butter flavor. 

Curious if any of you guys are decreasing the sugar? I saw a lot of comments on it being too sweet.  I would also like to try it subbing the water for buttermilk.  Anyone tried that?

I have been using the recipes for a while and people love them.  I'm a novice and fairly new at cakes but having a great time. I've used several of the recipes and found I love them all.  The coffee in the chocolate is awesome.  My daughter isn't a big fan of chocolate but she loves mine!  Yea!

I always decrease the sugar to about a half cup.  I also add a teaspoon of salt.

So I tried it last night with three whole eggs, vanilla/butter flavoring, and decreased the sugar by half.  I think it's great.  Much better than the other WASC that people rave over on this site.  It was moist, but not overly so.  I'd like to try it with some other flavors. 

I think it tasted less like a cake mix than any other doctored recipe I've tried.
 

Lori,

Which version did you use?  The most popular one I think has the oil, and then there is Kakeladi's which has no oil and one cup of liquid.
 

Yes, the one with oil.
 

Ok, I use that one too.  Except for the chocolate, then I use the Ultimate Chocolate WASC which I think I posted earlier in the thread, but if not it's in the most saved recipes section.