WASC Cake or White Almond Sour Cream Cake Recipe WASC

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White Almond Sour Cream Cake (WASC)
by Rebecca Sutterby

2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp salt

2 2/3 cups water
1/4 cup vegetable oil (= 4 Tblsp)
2 tsp real vanilla
2 tsp almond extract
2 cups (16 oz) sour cream
8 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.

This recipe makes:
One 14” round and one 6” round or
One 16” round or
One 12” round and one 10” round or
One 12 X 18” sheet cake or
One 12” round and one 8” round and one 6” round or
Two 9" squares

Half the recipe makes:
Two 8” rounds or
Two 6” rounds and 6 cupcakes

Double the recipe makes:
one 18" round + one 10" round
all 4 sizes in the Wilton petal pan set

One fourth the recipe makes:
two 5" rounds

For chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites.

For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe

For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

(Now I do things a little differently than Rebecca does for the chocolate version. Here is my version below.)

Bunny’s Chocolate Sour Cream Cake (BCSC)

2 boxes chocolate fudge (or Devil’s Food) cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp salt

2 2/3 cups water
1 cup canola oil
1 Tbsp real vanilla
2 cups (16 oz) sour cream
3/4 cup cocoa powder (I use Hershey’s cocoa.)
6 large eggs

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.

 

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