yum! i have got to give this recipe a try!

does it matter what sugar is used? and what is wasc? I live in london, have never heard of it?

WASC is a white almond sour cream cake. There are recipes for it here on CC.

ok thanks bob, is it ok to use a hand held mixer to make this, I do not have a kitchen aid?

Sure, I do when I'm teaching. It's not an overly dense batter.

!Help! I need some suggestions from you, my friends. I've made the yellow cake version of this cake twice now and both times the same thing happened: I take it out of the oven, it looks done and smells wonderful, although it hasn't risen very much; but when it finally gets cut, the layers are cooked on the top, the bottom and around the edges, but not in the middle, and the whole thing is dense, heavy and indigestible. I really want this cake to work like it should, so here's a little more info: I'm at sea level in a hot and humid climate. I use yogurt instead of sour cream (which the recipe says you should be able to do), I reduce the milk to 1 cup, and I use butter, whole eggs and baking soda along with the baking powder (this is essentially what constitutes the yellow cake variation). I carefully measure or weigh everything that goes into the batter. I'm using an oven thermometer, so temperature isn't the problem, either. What in the world am I doing wrong? I'm at my wit's end !!!

erm, have just made the yellow cake for the first time, and it looks, smells and tasted delicious, only doesnt seem very strong, its slightly too soft and fluffy for carving?! Have i done something wrong or should it not be calved?

Ok, after reading through all 17 pages, I haven't seen this question asked yet. Hopefully someone is able to answer by tomorrow afternoon.

I need to make an 11x17 for work, due on Thursday. White cake, chocolate fudge filling. I am so wanting to try this recipe. I am thinking of making two layers of 11x17, leveling and filling (no torting on sheets - bad things happen). Will one recipe work for each layer? Also. would there be enough batter to steal away for a 6" round with each layer? The cake is for 60 people, so an 11x15 is cutting it close, but should be just right.

Thanks!

I have a question too. I have made the yellow version of this cake and loved it! I am making a marble cake and was wondering if I could use this yellow cake and the chocolate cake mentioned by op. I wonder if the chocolate cake would be too runny to swirl into the yellow or not? For those of you who have made it, do you think it would be ok?

Also, has anyone frozen this cake? The cake is due on Saturday, so I was going to bake today and freeze, then thaw out Thurs night and decorate Friday. What do you think?

Thanks for any help you can give.

CakesByLJ, thanks for the suggestion. That very thought hit me right after I posted. My baking powder has turned into a block that I have to scrape the required amount off of. In this climate, it seems like that's its natural state. Ya think this could be a sign that it's "died and gone off to a better place"? I'm only afraid that if I bring home a new can, it'll already be useless. But I'm off to get some more anyway - I really want this to turn out, because it tastes wonderful and the consistency is incredible for carving and handling in general.

Hello again

Has anyone tried making a strawberry version of this cake? A really need a good strawberry cake recipe, but I don't have acces to strawberry flavored gelatin or any such thing. Only regular froczen strawberries.

Can someone help? Thanks in advance and merry christmas.

does anybody know, how long, onced iced, this cake will be good for? ie, moist and fresh tasting?

Thank u

Thanks! I will try it tomorrow

very keen to try this one...

Has anyone tried a white chocolate version of this? Or know of a good white chocolate recipe that would be good for a sheet cake? Thanks!

Wow...just spent the last few hours reading all 18 pages of this thread. I am a newbie and will be trying this out this weekend. I have tried several recipes for white cakes from scratch and they all come out dry so hopefully this will be a winner. I will also be trying the original WASC for comparison. I dont care about the box cake mix part of it...at first I was thinking that was cheating and I want everything from scratch, but if it provides a better and moist cake, I'd rather spare myself the heartache.

Thanks to everyone for their testing and tips. I will try to incorporate your best methods.

Thanks for this recipe post! Can't wait to try!

I finally got one of these to come out. And, yes, it WAS the baking powder! A few observations:1) This cake freezes beautifully. 2) I just made an orange version of this cake based on the yellow cake, and I added 1 1/2 tsps. of baking soda to neutralize the acid in the OJ concentrate (it seems to have worked). 3) Based on how well the orange cake turned out, lomfise, I'd say go for it, substituting strawberry puree for the milk - that's the next variant I want to try. Here's my ingredient list for the orange cake:

5 cups all-purpose flour (I can't get cake flour, but I´m sure it would work too), 2 1/2 cups sugar (the OJ concentrate has lots, so I cut back), 2 Tbsp + 1 tsp baking powder, 1 1/2 tsp baking soda, 2 tsp salt, 1 cup orange juice concentrate, 1 1/3 cups butter, 16 oz plain yogurt (instead of sour cream), 2 tsp orange and 2 tsp vanilla extract, 5 whole eggs.

We all really liked it! I hope you do, too. Comments welcome.

how much is it approx to bake this version?

Sounds great...looking forward to a baking day!

I made two 8" and two 6" layers from this recipe. I baked them at 350°F for about an hour and ten minutes for the 8" and 55 minutes for the 6". I did another batch for cupcakes (makes about 50), which I baked for about 25-35 minutes. Actually, I had no idea, so I kept looking every so often, and I suggest you do the same. I burned the first bunch of cupcakes, because I left them for 40 minutes on the middle rack. So I did the rest of them on the top rack, and started checking them every 5 minutes after the first 20 minutes. My oven is weird, so the first pan was done in 25, but the second one took 35. Hope that helps. This is definitely going to be one of my go-to cakes from now on. I'm going to try the strawberry and lemon versions in the next few days. By the way, I mentioned that I tried the boiled-milk buttercream recipe here on CC to fill the cakes and ice the cupcakes. I can't say enough about it: delicious without being overly sweet and it's very light and fluffy. I recommend it to everyone!

Cake sounds great

Thanks, justsweet! I also made the lemon and strawberry ones a couple of days ago. They are also based on the yellow WASC. In BOTH cakes I substituted plain non-fat yogurt for the sour cream. In the lemon one. I upped the baking soda to 2 tsps., used 1 cup of lemon juice instead of the milk, 1 tbsp. lemon extract instead of the vanilla or almond and added 2 tbsps. of lemon zest. (I think the orange cake could have used some orange zest, too). If you want an even stronger taste of lemon, you could use lemonade concentrate and cut back on the sugar in the recipe. For the strawberry cake I substituted 1 cup of strawberry puree for the milk, used 1/2 tsp. baking soda as in the original recipe and 1 T. strawberry flavoring instead of the vanilla. They were both very good, buy everybody liked the orange one the best. Hope this hasn't been too confusing! Personally, I'm so happy that the WASCs are finally working in my kitchen that I just want to keep experimenting. Unfortunately, no cake orders or requests until St. Patrick's day, so I'll just have to wait it out. Used the orange cake for Valentine's Day and lemon and strawberry ones for a Mardi Gras cake.

Thanks for posting. I've always been a "scratch" girl and now I have several new cakes to try. Good thing I have two hungry toddlers and DH to help me eat all of this cake!

I've tried LorienSkye's cake and it's true: it's the best chocolate cake I've ever had. There's a new recipe for a butter pecan WASC in the recipe section here, but it's made with a cake mix. Any ideas on how we might get a scratch version of it going?

I always use WASC so I'll have to give this a try. Thanks!