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WASC substitutions

post #1 of 86
Thread Starter 
Can u sub out the sour cream in the WASC cake? I like sour cream for pierogies but not so sure about cake.
post #2 of 86
Sour cream is excellent in cake. I don't use the WASC recipe since I am strictly scratch, but lots of people rave about that recipe and I have tried a scratch version using sour cream. My most popular chocolate cake also has sour cream. Trust me, it won't taste like you added it. It just makes it incredibly moist. icon_smile.gif
post #3 of 86
You won't even know the sour cream is in there. I make this cake all the time, and it is wonderful.
Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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post #4 of 86
I made the WASC cake for the first time yesterday just to try and was not sure if I would like because of the sour cream. I loved it and so did my husband and his family. I can not believe how moist the cake was and there is no way you can tell the sour cream is an ingredient.
post #5 of 86
Yumm, all I can think about now are pierogi's!!!!!

But, to answer your question, I'm sure you could sub yogurt for the sour cream. But like someone else said, you can't taste it at all!! This is so delicious. Both the WASC recipe and the 'original' WASC recipe. Both are excellent!!!
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #6 of 86
I'm going to pass on the best recipe I have...It came from Cassandrascakes from the Wilton forum. It doesn't use sour cream (not that I think there is anything wrong with using sour cream in cake). It is the most requested cake I make, for pretty much any occasion:

Butter Cake
2 Duncan Hines butter recipe cake mixes
2 cups all purpose flour
1 1/2 cups sugar
4 sticks butter
2 2/3 cups water
6 eggs
1 box french vanilla pudding mix (small)
2 tsp baking powder
Cream butter and sugar together. Add eggs one at a time, mix until blended. Add cake mixes, pudding, flour, and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (it doesn't take long), and bake according to directions for your pan size (I bake at 325). It makes 15 1/2 cups of batter.
This has a wonderful flavor and it is very moist with a fine crumb. It stacks beautifully, and freezes great.
"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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post #7 of 86
WASC is my most requested cake, my family loves it too! I've used some of the flavored creamers and also have substituted the flavorings with Creame Bouquet, it was delicious! birthday.gif
Well behaved women rarely make history....
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Well behaved women rarely make history....
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post #8 of 86
Thread Starter 
Thanks for all your help! I am definately going to try the WASC cake and raquel1's recipe too!
post #9 of 86
I've printed raquel1's recipe and can't wait to try it! I'm always looking for those 'no fail to please' cake recipes!
Well behaved women rarely make history....
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Well behaved women rarely make history....
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post #10 of 86
Guys I've got to let you know that the best filling I've used in this cake is a sugar cookie that you bake in the same size cake pan you use for the cake and then use any fruit or bc on top and under the cookie for it to "stick" to the cake. A favorite is seedless raspberry preserves. You just spray the cake pan well w/oil and pat the dough in leaving a space all around the edge for expansion, I use the pre packaged cookie mix and 1 env. makes a 10 - 12", or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...) The cookie softens inside the cake and people just don't know what or how you made this, it's delish!
"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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post #11 of 86
raquel1~That's a really neat idea about the cookie. I'm going to try that and your recipe too! Thanks for sharing! I've never made WASC before but I will as soon as I get back to the states!
"A positive attitude will not solve all problems, but will annoy enough people to be well worth the effort."
-H. Albright
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"A positive attitude will not solve all problems, but will annoy enough people to be well worth the effort."
-H. Albright
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post #12 of 86
Quote:
Originally Posted by raquel1

Guys I've got to let you know that the best filling I've used in this cake is a sugar cookie that you bake in the same size cake pan you use for the cake and then use any fruit or bc on top and under the cookie for it to "stick" to the cake. A favorite is seedless raspberry preserves. You just spray the cake pan well w/oil and pat the dough in leaving a space all around the edge for expansion, I use the pre packaged cookie mix and 1 env. makes a 10 - 12", or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...) The cookie softens inside the cake and people just don't know what or how you made this, it's delish!



Oh my gosh, icon_surprised.gif slap me now!!!! That sounds so good...I've got to try it! Ok, one part I'm confused on....
icon_redface.gif
"or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...)"

I was thinking you meant the roll of cookie dough, but the 1/2 envelope and egg threw me. Raquel, are you talking about the packaged envelopes of sugar cookie mix, kind of like the Martha White cornbread pkgs? Help!!! icon_cry.gif
Well behaved women rarely make history....
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Well behaved women rarely make history....
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post #13 of 86
Thread Starter 
I tried the WASC recipe today(w/o the almond). It was delicious and DH thought so too. I tried a scratch cake recipe from cc and found it to be a little too vanilla-ie.
I am going to try Raquel's recipe with the sugar cookie next!
post #14 of 86
brandi412 are you alergic to almond? If not, you should really try it , to me that's what makes the cake taste so good....mmmmm, I also add a little almond to my buttercream thumbs_up.gif
Well behaved women rarely make history....
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Well behaved women rarely make history....
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post #15 of 86
Thread Starter 
No, not allergic, just not a big fan of any kind of nuts.
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