Why havent I tried it sooner? I finally had all the ingredients, so I thought I would give it a whirl for my MIL for Mother's Day. Soooo stinkin delish! I torted and filled with a cool whip, pinapple, vanilla icing.

Amazing!

We told you it would be good!

It took me forever to try it, too, and now I'm hooked. Isn't it awesome? You can try it with other flavors, too, and it's wonderful!

so I am new at this, and i am imbarrassed to ask, but what is WASC??
I keep reading about it and cant figure out what that stands for...thanks in advance for your help.

It took me forever to figure it out too It means White Almond Sour Cream cake!

white almond sour cream cake. It's in the recipes section on here.

I don't like almond, so it took me forever to take the plunge and try it, but once I did... I'll never go back to mixes.

Give it a shot! You'll get hooked.

PS Don't be embarrassed... we all started out not knowing about that... Never be afraid to ask, if you don't know. We're all thrilled to share.

it's an acronym for. white almond sour cream cake The recipe is in this website.

Does anyone know a recipe from scratch for the WASC cake?

Here is the link to the *original* recipe that I posted years ago.

http://www.cakecentral.com/cake-decorating-ftopic-584319-30-days0-orderasc-.html
Hope that link works. I'm not real sure how to put links in.
Lynne

Since I'm traveling I suggest someone who bakes from scratch experiment as I have never seen a scratch recipe.
I would think the liquid in any white cake can be replaced w/sc; the flavoring to be almond (Or a conbination of vanilla, butter & almond).

I make lots of variations of this recipe. Chocolate kahlua, french vanilla-almond, lemon with raspberry preserves. The list goes on and on. It's wonderful. kakeladi thank you for coming up with this recipe!

I posted this question on a new thread, but haven't gotten an answer yet. Can anyone here help me?

I have to make a double batch of chocolate version WASC and realized it would call for 16 egg whites. Can I use whole eggs instead w/o compromising the texture or structure of the cake too much? How many whole eggs would I use? Has anyone ever tried this?

I really need ot get these cakes in the oven tonight. Please help!!???

Oh Yay!!! Thanks cwcopeland! You saved my night. Off to put scarlett to work!

I finally made this a few weeks ago and my fiance said that is how a white cake should taste...its perfect. Unfortunatley, I don't like almond. anyone have any other good substitutes for the almond?

WHAT ALL DO YOU ADD TO GET CHOCOLATE WASC,I'VE GOT TO TRY THIS RECIPE.SEE EVERYONE IS SAYING ITS GOOD, THANKS

are the other variations on the CC's recipes? I would like to know how to make the chocolate too. I tried it for the first time last week and my husband said it was the best cake I have ever made!!!

Good to see that I wasn't the only one that tried the WASC recipe this weekend. I made a cake for my Mom and sister for Mother's Day. OMG, I am on a diet (and you all know Jenny Craig is expensive), but I CAN'T STOP eating the darn cake. Thank God everyone loved the cake and I get weighed in on Sundays, so I have 6 more days to get it out of my system.

The cream bouquet is a good flavor to add too.

Okay. note to self and everyone else:

2 batches of WASC DOES NOT FIT IN A 6 QT KA!!!!! LOL
I should have taken a pic of the mess I had! I ended up having to transfer it to my stock pot and mix by hand! My dh and I were dying! Total "duh" moment for me!

I've read on CC that you can add fizzy drinks in place of the water like Dr Pepper, Sprite ect I think this sounds great but was wondering if you had to de-carbonate the drinks first?? I mean if you had a can of Dr pepper would you put it in a container and shake it to get the fizz out or can you just throw it in as is?!

Also the variation links says you can sub 1 cup water for alcohol, so does that mean I could put 1 cup of flavoured vodka in it? (I'm thinking Cranberry Vodka, Yum! )

OMG... those variations sound delish! I am so glad I tried this cake... now I cant wait to try all the flavors. The peppermint in the chocolate WASC sounds interesting... good idea!

Thanks all!!!

I've said this a thousand times, but I love the kakeladi's version since it's a smaller version and you can use the whole eggs thus no waste! But instead of the almond, I used syrups (in my last cake) Kiwi; strawberry; mango; and orange. They all were fantastic in this cake!!

Ok, here comes the newbie in me again....

But, what kind of syrups are you using? Is there a certain brand to look for?

On this forum they have been talking about Torani syrups, I used the syrups that restaurants put in your flavored lemonades, but in your grocery store they have different coffee syrups such as raspberry, hazelnut, etc. If you look, they have different flavors from the sweet to Kahlua type. I find that you have to use more than if you were using an emulsion or extract. And if you want the 'color' of the cake to match the flavor, you need to add coloring as the flavorings don't produce a strong color, just a hint of color.
Hope this helps.
Oh, and you can google Torani syrups to see the different flavorings, but there are many other brands on the market.