Well, yes, it's edible, but I don't know about the texture.....
That's a pretty hefty amount of fat & liquid left out of the recipe, especially if it's a full WASC recipe (the one with 2 box mixes).
When it's out of the oven and you've leveled it, you may want to test the scraps to make sure that you're happy to serve it.
JMHO
Rae
i forgot 2 out of the 3 eggs in mine today! turned out fine 
Maybe the OP will come back and tell us how it turned out.
Personally, I'm guessing it came out dry and crumbly.
Maybe the OP will come back and tell us how it turned out.
Personally, I'm guessing it came out dry and crumbly.
That'd be my guess. It's all about balance in baking. You can't add a cup of flour and sugar, leave out the additional liquid and fat of the sour cream and expect it to have a good texture or taste.
If it's not due to Sunday, just make another one. It's not like it's a lot of money in ingredients.
Maybe the OP will come back and tell us how it turned out.
Personally, I'm guessing it came out dry and crumbly.
That'd be my guess. It's all about balance in baking. You can't add a cup of flour and sugar, leave out the additional liquid and fat of the sour cream and expect it to have a good texture or taste.
If it's not due to Sunday, just make another one. It's not like it's a lot of money in ingredients.
I'm with you ladies. I would make another one.
i forgot the water! just sent the husband for new ingredients 
can you say lead cake!!!
dalig~ sourcream adds moisture and fat which helps bind the cake.
When you leave out ingredients by accident and question wether or not they are edible, I'm wondering if you taste the cake scraps to be sure. That is the only real way you will know. We all make mistakes, but I always throw out the cake if I make an ingredient mistake, regardless of how it tastes. Something like fat, sugar, water, etc can make a HUGE difference. I hope it comes out better for you next time.
I would make another cake for a customer. I wouldn't discard the 1st cake. Cut it up, layer with strawberries, whipped cream and vanilla pudding and make a trifle. I am sure its good enough for that.
Not sure how these sour cream substitutes would work out, esp since you use part cake mix, but here's some I found after a little googling:
Sour Cream Substitutions and Equivalents
In the middle of making a full choc wasc mix and only have a little more than 1 cup sour cream. There's an ice storm today and I'm not leaving my house anytime soon! I only have vanilla yogurt to sub...do you think I should use that or add oil? I'm just baking for my sil so if its a bust, its ok!
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