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Need almond sour cream cake recipe... - Page 2

post #16 of 33
1/22/07 at 8:08pm
Quote:
Originally Posted by lilthorner




i am a scratch baker and one thing my gramma alwats said (beat into my head) is that salt makes a cake taste commercial. LOL old habits die hard.



I understand about not wanting to add salt, I usually don't add as much as recipes say, but....
I just made this recipe today, I halved it actually. I think the salt is neccessary, as this cake is really sweet(in my opinion)! It's good though! Just my 2 cents.
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Psalm 91, if you are a Christian, this is so encouraging. It gives me tingles! God is so awsome!
America, Bless God!
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post #17 of 33
1/22/07 at 8:17pm
I just took my first WASC cake out of the oven. Made the double batch, 2 10" rounds, and some cupcakes. OMG! This is the yummiest cake yet. It will be a standard suggestion for stacked cakes. The texture is perfect, the taste is somewhat sweet, but very smooth.
If you haven't tried this recipe yet, I recommend it.
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I'm in shape - round is a shape, isn't it?
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post #18 of 33
1/24/07 at 8:35pm
I just made the WASC and put it together this eve. I used the raspberry whipped cream filling in the raspberry cream cake recipe (on CC). It is absolutely deeelish!

Just to let everyone know, I made the full recipe, and got two 10" layers and exactly 24 small cupcakes (for my son's school birthday celebration). I can't believe it worked out so well! Just thought you all would like to know how much you can get out of this recipe.
I'm in shape - round is a shape, isn't it?
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I'm in shape - round is a shape, isn't it?
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post #19 of 33
1/24/07 at 11:09pm
I just tried this recipe I made it with the white cake mix and LOVED IT!!!! So I got out the chocolate cake mix and tried it with that LOVED IT!!! I took some to my friends and they ate the whole dozen in one sitting, they each had 3 of them. They were asking when they could have more!
~~~Erica~~~
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~~~Erica~~~
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post #20 of 33
1/24/07 at 11:31pm
I totally agree this cake recipe is addicting. Our family liked it best with the French Vanilla BC mix. I tried it with the reg. White and also Milk Choc all were good. But next time for choc. I think I will go with a darker flavor. I am looking forward to more experiments with this recipe icon_lol.gif
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post #21 of 33
1/25/07 at 9:47am
I'm going to try this recipe and need some suggestions on what fillings to try with it. I saw the rasp one. I could try that but I'm not much on fruit fillings. I also saw mention of a cookies and cream filling but couldnt' find a recipe on that one. Any suggestions would be greatly appreciated! Love this place!!!!!!




Michelle
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #22 of 33
1/29/07 at 7:29pm
This site is so addicting.
Could you use whole eggs in this recipe and if so how many would you use?

Punkyf
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post #23 of 33
1/29/07 at 9:19pm
Ok I made the Devils Food.. VERY VERY ADDICTING thumbs_up.gif


And to punkyf I used just 3 Whole eggs in all the ones I have done With just the 1 box recipe. And they turned out AWESOME.
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post #24 of 33
1/30/07 at 4:08am
I'll try 6 whole eggs in the 2 box recipe and see how it works. I didn't think that 8 whole eggs would be ok. It may be a few days though. I'll let ya know.

Punkyf
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post #25 of 33
2/2/07 at 4:48pm
I'm also new to the forum! I love this site!

I keep hearing about this recipe! It must be that good. At first, i want to make a cake from scratch for my daughters valentine school party. This recipe really convinced me to try! I read in another forum to add 3 whole eggs (to 1 cake mix box) and omit the almond. Is it okay to use less sugar, as I don't like the cakes too sweet. How much would you suggest? 3/4 cup to 1 cake mix?

What kind of frosting would you sugguest?
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post #26 of 33
2/2/07 at 4:56pm
Angelbabies -
My advice: Try this recipe first as it's written, because it has a very nice flavor and you will probably think it has the perfect amout of sugar. And I would recommend a simple icing like the buttercream dream recipe, so you don't overpower the cake. I made it once with IMBC, and I thought that the frosting took away from the almond flavor of the cake.
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Fogging the view, cupping face to the window, in darkness you make out a spiraling shape...
- TMBG
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post #27 of 33
2/2/07 at 5:17pm
Thank you for the suggestion Littlemom!

I'm making this for a preschool's class. Would some kids be allergic to almond extract if one of them are allergic to nuts? how about using imitaion almond extract vs pure almond extract?
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post #28 of 33
2/2/07 at 5:23pm
Quote:
Originally Posted by angelbabies

I'm making this for a preschool's class. Would some kids be allergic to almond extract if one of them are allergic to nuts? how about using imitaion almond extract vs pure almond extract?




I used the DH yellow butter recipe cake mix and added 4 whole eggs and 3/4 cup sugar (for half the recipe). It was great. And yes, definitely use imitation almond extract and not the real stuff. People with nut allergies should avoid pure almond extract.
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A journey of a thousand miles must begin with a single step.
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post #29 of 33
6/19/07 at 8:24pm
Hello! I am going to make this cake for my pastor and his wife this weekend and they love chocolate, so I wanted to use the Fudgy Ganache for the icing. Anyone ever try this? Would that be too sweet for this cake? I have never made the WASC cake before and was really wanting to try it with the ganache, but I'm concerned about it being too sweet. Any suggestions?

Thanks in advance!


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post #30 of 33
6/19/07 at 11:13pm
You can use a chocolate cake mix, or add cocoa to a white cake mix for a chocolate WASC cake.

Here's an expanded flavors recipe of WASC cake:

http://tinyurl.com/2cu8s4

Also, using a Duncan Hines cake mix (no added pudding) will make your cake less sweet.

HTH
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