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The *original* WASC cake recipe - Page 5

post #61 of 123
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post #62 of 123
Thank you so much for posting the orignal recipe Kakeladi!!

I made this cake last Sunday, froze it, thawed it today, frosted and served it tonite. I got rave reviews on this cake! The only thing I did was use creme boquet oh and buttermilk instead of water. I used key lime filling and it was so refreshing. This is a good solid dense cake.

Thanks again!

Kim
Calvin: "I want the last piece of cake! Don't share it! Give it all to me!"
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Calvin: "I want the last piece of cake! Don't share it! Give it all to me!"
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post #63 of 123
THANKS FOR SHARING
" Dreams that do come true can be as unsettling as those that don't "
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" Dreams that do come true can be as unsettling as those that don't "
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post #64 of 123
Thanks so much for sharing.

Has anyone tried milk instead of water?

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post #65 of 123
I used buttermilk, was awesome!

Kim
Calvin: "I want the last piece of cake! Don't share it! Give it all to me!"
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Calvin: "I want the last piece of cake! Don't share it! Give it all to me!"
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post #66 of 123
Thank you so much for posting this kakeladi I have made it now twice and love it! icon_biggrin.gif the first time I used vanilla to flavor it but last night I was making cupcakes for the school bake sale and tried using the torani syrup as flavoring instead and it turned out awesome!!! I used strawberry so they truned a little pink and tasted great icon_biggrin.gificon_biggrin.gif (yes I ate a few before giving the rest to the school..lol )

Thanks again...everyone should try this recipe it is the easies to make and tastes the best!!!! thumbs_up.gif
post #67 of 123
different amount of water, added oil, different eggs, changed the flavorings -- I think that means mine is a different recipe, right? I shared mine on the 'net because the two recipes I derived it from where on the 'net. It's not about who did what first or about the person you got this recipe from originally from either. I baked like 50 different white cake recipes that Summer before I "tweaked" this one and named it the WASC. It's great that people can take either one and tweak it themselves to fit their own needs. It's always amazing how the same recipe can turn out completely different in every kitchen. Happy baking, everyone!
post #68 of 123
Can this be used with BC french vanilla cake mix? Any changes needed? This is a stupid question but what does WASC taste like really? Almond? Is it more of a grown up flavor cake because I was thinking about possibly making a WASC cake or cupcakes for my friend's 15th birthday if I like the taste of WASC.
post #69 of 123
Thread Starter 
Yes, yes, yesicon_smile.gif I have used my recipe w/every cake flavor BC makesicon_smile.gif What does it really taste like? A great, almost pound cake. I don't find the almond to be that outstanding but then I LOVE almondicon_smile.gif If you don't like almond, then just leave it out.....others have. Flavoring in cake & icing is always a personal thing. If you don't like lemon, leave it out....replace w/what you do like - more vanilla, some butter flavor, maybe mint, almond or whatever! icon_smile.gif
Sounds like it would be perfect for your 15th b'd order.
post #70 of 123
I have WASC (have alternated cake mix flavors and extracts) since I discovered it back in Oct. I've made it for my kids birthday (1 yr old, 3 yr old and 5yr old). My DH took 1 of the tiers to work and everyone loved it, we all love it so it is definitely not just a cake for grown ups. I would definitely recommend it. It's so moist!
It was absolutely wonderful that Kakeladi choose to share this wonderful recipe with everyone.
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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post #71 of 123
kakeladi

I'm looking forward to trying your recipe I do use one recipe (WASC) it calls for salt everyone likes it but to me I can taste the salt Thank You for posting this

Molly thumbs_up.gif
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Encourage Do Not Discourage
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post #72 of 123
Exactly what changes do I need to make to the directions? I'm assuming the cake's really dense and heavy then?
post #73 of 123
Thread Starter 
Here again is the recipe; If you use zest it is just added to the dry ingredients. If you use fzn lemonade it is in place of the water.
Oh & no it's not dense and heavy but it's not a light and fluffy as a 'plain' mix would be.

Read thru the whole recipe before you start. Note the extra info at the end. Enjoy your baking!
The *original* WASC cake recipe by kakeladi

1 box cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt

1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire whisk, but optional. It's important w/choco cake not so much for other flavors.
In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes. Some tell me they just dump all ingredients into the bowl together. Some tell me they sift all dry ingredients together.
Pour into prepared pans * and bake as usual.

*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry/almond for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk or cream for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
Most of the time I forget to add the salticon_smile.gif
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR one 8" & two 6" round;OR two 8"rounds OR a 12" round; and other combinations of pans.
I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
Some people have told me they use plain yogurt instead of sour cream.
I've always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure.


The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring

A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup about once a monthicon_smile.gif
post #74 of 123
Quote:
Originally Posted by Molly2

kakeladi

I'm looking forward to trying your recipe I do use one recipe (WASC) it calls for salt everyone likes it but to me I can taste the salt Thank You for posting this

Molly thumbs_up.gif



Why don't ya just take the salt out? I like both recipes.. but if it is only the salt that is bothering you just take it out. I actually use a hybrid of both. I use only 1 box, all eggs, but I do use oil (sometimes butter!) and I put a dash of salt in it plus 1/2 a package pudding.
-Alexandra
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-Alexandra
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post #75 of 123
Thank you icon_smile.gif What the difference in taste from just using 1 tablespoon flavoring to your mixture? If I use your mixture, I'm guessing I'll need to put in more butter and almond if I'm going to buy the extract right?
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