White Almond Sour Cream (WASC)
White Almond Sour Cream Cake, well known as WASC for short. There has been many requests for this recipe so I thought I would post it for easy reference for everyone, it was originally created by Rebecca Sutterby. This is the best white cake. You have to try it!!!
This recipe can easily be halved and will make a strong cake that can be stacked.
2 boxes White Cake Mix (18 oz cake mix box)
2 cups All-Purpose Flour
2 cups Granulated Sugar
1 1/2 teaspoon of Salt
2 2/3 cups water
4 Tbls. Vegetable Oil
2 cups (16 oz carton) Sour Cream
2 teaspoon clear Vanilla flavor
2 teaspoons Almond Extract
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
Cake Mixes have change the ounces per box from 18 oz to 16 oz. Use a kitchen scale to measure the cake box mix so you can get the 18 oz you need for the recipe.
***One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12 x 18" sheet cake
or one 12" round + one 8" round + one 6"
Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes