I was wondering if anyone followed the white almond sour cream recipe only used chocolate cake mix rather than white cake mix? I am thinking about giving it a shot today, but thought I'd see if anyone else had tried.

Hi Cordy,
I made the white almond sour cream cake just yesterday and was telling my dh that I'm doing it with a chocolate mix next. It's is such a delicious white cake it'd have to make a great chocolate one too. Be sure and post after you've tried it. I'll be waiting to know what you think.
Carol

Thanks fooby, I'll do that too!

I hope it turns out for you, because I plan to make it tomorrow

When I made the recipe with white cake mix, I simply used the 8 whole eggs instead of the whites only - OMG it was AWESOME! I was ORDERED to use this instead of plain white from now on by my fiance. Wish I had tried it before! The whole eggs added moisture of a yellow cake, without the buttery flavor. Used Creme Bouquet for all of the flavoring, but cut it down to 1T.

Zmama, Thanks for reminding me that I bought creme bouquet a while back and haven't used it yet. I'm filling my wasc cake with the rasperry white choc mousse. What kind of flavor does the creme bouquet give? I've heard good things about it.
Carol

It's just a fresh taste, not really citrus, not really vanilla, just fresh. It's one of those cakes that was better even without frosting or filling! I used raspberry filling with just plain vanilla bc, and it was good, but the cupcakes plain were better.

Yup- just made one last night. ( a chocolate WASC cake that is!) I used 6 whole eggs instead of the whites but I kept everything else just the same - including the almond extract - it gives it a nice flavor but not overpowering. I think it's hard to pick out that it has almond flavor in it - it's just one of those things that you can't quite put your finger on if you don't know what's in it ! But it is moist and yummy!!

I made it that too and it was WONDERFUL.

Rachel

the chocolate is so good, I tried it same as the white without changing anything it was yummy, then I made it this weekend and replaced some of the flour with cocoa powder, used buttermilk instead,used real vanilla (no almond), used 6 whole eggs,and I tossed in some chocolate chips. I made it for my friend Jon's party, everyone went back for seconds, good thing I made a big cake!

I just finsihed making this cake. It's great. I followed another ccer's advice and did this:

For half the recipe:

DH Chocolate Fudge or Devil's Food Mix
add 2/3 C flour
1/3 C dark (ducth processed cocoa)
2 tsp vanilla
and the rest of the ingredients


Absolutely delicious!!!!!!!!!!!!!!!!!!!!!!!

I'll use creme bouquet inmy next white cake. I do think this wasc is just about as good without icing. But I filled with the rasperry whipped cream mousse and iced with faintly almond bc. Yum!

Rhopar: are you supposed to add more flour or take it away when you add the cocoa.... ??


Above excerpt: "...replace 2/3 cup of the flour with baking cocoa..."

OK. thanks. Just checking before I give it a shot....

my tried & true chocolate cake recipe is the Darn Good Chocolate cake...has anyone tried that and could you compare it to the choc. WASC? I've got a big cake for a big party this weekend and need to WOW them! TIA

reading everyone's comments, I have to try it now - sounds like a good recipe

The funny thing is I haven't even tried the white version of WASC!! LOL - I've only done it with chocolate so far - Nobody wants a white cake lately!! lol I'm going to have to whip one up for myself! But I'm sure if it's anything like the chocolate version it will be wonderful!

Yep...worked great for me too. I did add about 1/2 cup of cocoa to it to keep the chocolate taste from becoming "watered down", so to speak by the flour and sugar. I also added 6 whole eggs instead of the egg whites.

Hi what is the creme bouquet that I keep see popping up? Is it a home made concotion? Or where does one buy it. What does it do to enhance your cakes?
Thx
Kim

OMG! These are amazing!!!!

I used DH dark chocolate fudge cake mix, took out 1/3 cup flour from the recipe and added 1/3 cup cocoa, and used whole eggs instead of just whites. The girls and I tried them, and they said these are the best of the BEST!" They were also so rich that neither (5 y/o) could finish one cupcake. I did NOT add extra flavoring called for in the recipe, since I forgot, but they didn't need it with the cocoa. A swirl of vanilla bc on top was just perfect!

THANK YOU for this recipe!!!