White Almond Sour Cream Wedding Cake Recipe
Decorating By Navila87 Updated 24 Jun 2008 , 1:55pm by Homemade-Goodies
I've made the reg. version many of times w/o trouble. Maybe it has something to do with your cocoa ratio. I always check my cakes with a tooth pick in the center 5 min before the spec. time. I have found that the box cakes with additions seem to take longer than scratch cakes, if that helps at all.
I have tried the recipe two times so far. I didn't have that problem yet. Mine stays pretty moist and doesn't sink. What size pan did you use? I also use milk instead of water but I'm not sure that makes any difference. I have tried to relocate the recipe and can't find the chocolate version of the WASC so I'm not sure if you are using the same exact one as me. I usually bake mine at 325 deg. for approx. 45 min. depending on size. My cocoa ration is 2/3 flour to 1/2 cocoa....
I have made this several times and had no problems. I also add about a 1/2 cup of cocoa to a double recipe (the one with 2 cake mixes).
I bake all my cakes at 300 degrees (check your oven to make sure it's calibrated). If my oven is set on 350, then it's really about 310. I have a thermometer in there to make sure how hot it is.
I don't use a flower nail or the bake strips. I've can't tell a difference when I used them. I check them periodically to make sure I don't overcook them.
I hope this helps.
Here are the different versions.
http://www.recipezaar.com/69630
Hi and Welcome to CC, navila87. 
Decoding CC acronyms:
http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html
Cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/32goqe
Wilton cake preparation and servings guides:
(Gives batter requirements by pan size, as well as recommended baking temps. and times - and more.)
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
HTH
Thank you all for your response. I was in the car driving home going over the recipe in my head trying to figure out were I went wrong and I suddenly realized (Iâm embarrassed to admit) that I forgot to add the 6 eggs. I donât know that I was thinking. I used the recipe noted by âcwcopeland.â Iâm giving it another try tonight. Thanks for all your help, your websites are great resources.
don't worry about it!
i forgot to put eggs in my very first cake too...a a matter of fact, the edges of the cake turned out very crispy and the middle was soupy!
oh thats happened to me w/ cookies! I bake for soldier in a dining facility on the military base here and was making oatmeal cookies one night. they actually turned into oatmeal balls because i forgot to put the baking soda in the mix and they wouldn't spread! LOL
can't wait to hear if the next one comes out better!
Oh that with the eggs happens all the time. At least you didn't throw in the whole egg, shell and all, x's 6, then do a taste test and wonder what happened........It took me forever to figure out why it was so crunchy. Thank God it wasn't for an order and just for family.
Oh that with the eggs happens all the time. At least you didn't throw in the whole egg, shell and all, x's 6, then do a taste test and wonder what happened........It took me forever to figure out why it was so crunchy. Thank God it wasn't for an order and just for family.
LOL!!!!!!!!!!
Jan - you are just awesome!!! I was just gonna look up the servings chart, and happened in this thread first! haha
Thanks as always!!!
...and welcome navila87!!! Tell your family goodbye for a while, you'll be addicted to this site in no time!!! LOL
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