This sounds divine! I would love to try it. What size pans do you use for this recpie? Also where can I find the flavoring needed? Where would I find a butter vanilla emulsion and carmel flavoring oil? Sorry if it is a silly question.
LoRann sells both. If you don't have a cake supply store nearby you can get it online. This recipe produces the same amount as your typical WASC recipe. I filled a 12", 8", and a 6" pan (2" pans) with one batch.
I have a caramel flavoring that is not an oil, would the measurement be the same?
No, the oil is about 3 times as strong as typical flavoring, so I'd use 2-3 tsp regular extract.
What does WASC stand for
white almond sour cream
What size of tins - it looks like a lot of batter? Reckon I'll use white sugar only for the colour?
DH doesn't make 18.25 oz boxes of white or french vanilla cake mix any longer. They are now 16.5 oz. You will need to add an additional 1.75 oz of flour. Here are two sites that can help you calculate by tablespoons what you need. Wegmans' site says use 5 Tbsps. Ask.com says 2 Tbsp. = 1 oz. With that it would seem that you only need 3 or less. Good luck to everyone when you make this recipe!! http://www.wegmans.com/blog/2012/08/low-down-on-cake-mixes/ http://www.ask.com/food/many-tablespoons-dry-ounce-956f7105df895930
Oops, think I'll give it a miss - too much lack of info - thank you Ruth52 for your effort. I'll wait until someone makes it and comments that it is delectable and may then try it. Thanks again
Maybe I'll try cupcakes first. What does WASC stand for?
When I make my WASC recipes ( I usually make 1/2), I usually buy 2 boxes of cake mix and add enough to make 18.25 oz. I keep that extra box for my "additions". It works for me!
I can't wait to try this caramel recipe! It sounds wonderful!!
Made this exactly as written; superb!! All the benefits of WASC (plz ask if you need to understand the wonders of this acronym) with a subtle caramel flavor and color. If any of you out there still have questions about how this cake works, I'm glad to jump in and help with SRumzis' answers since I just made - successfully - four 6" layers (not cakes - layers), two 8" layers, and four 10" layers -- and my memory is fresh (for now that is!!). Per a flavor combo that I found from Macsmom here on CakeCentral, Creme Brulee, I layered this Caramel WASC cake with Thick Caramel Filling by JodieF here on CakeCentral then used White Chocolate Ganache (3:1 white chocolate to heavy cream, barely melted then beaten) as the icing under fondant. It was amazing and folks were raving. This was for an extended family member's wedding who told me to choose any flavor I wanted, so I chose this. I didn't know until after cake was served that my very own adult daughter does not like caramel; I would have chosen otherwise. But she said it was one of the best cakes she ever had, and I agree!! Have no fears; this cake is excellent!!