I found this recipe somewhere. Either roaming around CC or elsewhere, not sure. Tried it yesterday and was very surprised and delighted. I've been using the WASC and love it but wanted to venture out and try a few other things since our cake mixes are being messed with in box size. I just wanted another route just in case
SCRATCH VANILLA SOUR CREAM CAKE
Roland Winbeckler TLC's Ultimate cake off
2 1/2 cups sifted flour
1 tsp salt
1 1/2 cups sugar
1 T plus 1 tsp double acting baking powder
1/4 cup butter softened
1/3 cup vegetable oil
3 whole eggs, room temperature
1/2 cup lukewarm water
1 small pkg. dry instant vanilla pudding mix
1 cup sour cream
1 tsp real vanilla
preheat over to 325
Brush pan with pan coat . (I used pam spray and it worked just fine )
combine by hand: flour, salt, sugar ,baking powder in mixing bowl. Add remaining ingred and mix with mixer on low speed . Increase speed to medium and mix for 2 min until well blended
Pour batter into prepared pan and bake at 325 degrees F until center tests done.
I was very pleased with the results. I could of taken it out maybe a few min earlier. I baked it for approx 20 min in a reg. 9x13 pan. Not wilton cake pan. It wasn't dry on the outside but not moist on the outside like the WASC. I guess what I mean is that when I bake the WASC it is very moist on the outside and seems breakable to me. So I handle it carefully. But the inside was very moist and the taste was very good. I froze some to see how it would hold up and it was great. In my opinion it could be used for carving ..
Give it a try.