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

post #16 of 33
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
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
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.
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I'm in shape - round is a shape, isn't it?
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post #19 of 33
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
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
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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post #22 of 33
This site is so addicting.
Could you use whole eggs in this recipe and if so how many would you use?

Punkyf
post #23 of 33
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
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
post #25 of 33
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?
post #26 of 33
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.
post #27 of 33
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?
post #28 of 33
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
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!
post #30 of 33
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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