Best Kakeladis Original Wasc White Almond Sour Cream Cake Recipes

Wasc Cake - My Small Adjustments image

Provided by v.scola

Categories Dessert

Time 1h5m

Yield 2 9 inch round cakes, 16 serving(s)

Number Of Ingredients 10

1 (18 ounce) package duncan hines white cake mix
1 cup cake flour
1 cup granulated sugar
1/2 teaspoon salt
2 whole eggs
3 egg whites
1 cup milk
1 cup sour cream
2 teaspoons almond extract
1 teaspoon vanilla extract

Steps:

Sift together the white cake mix, cake flour, sugar and salt in mixing bowl.
Add milk, sour cream and eggs (whole eggs and egg whites) and blend on low until smooth.
Add the almond and vanilla extract and continue mixing on low for another minute.
Pour into prepared baking dish (I usually make 2 9-inch rounds with this recipe).
Bake at 325 for 40-50 minutes.

Nutrition Facts : Calories 271.5, Fat 7.8, SaturatedFat 3, Cholesterol 34.9, Sodium 320.5, Carbohydrate 45.8, Fiber 0.4, Sugar 30.2, Protein 4.6

Kakeladi's Original Wasc (White Almond Sour Cream) Cake image

Provided by Trixyinaz

Categories Dessert

Time 50m

Yield 1 9x13x2, 30 serving(s)

Number Of Ingredients 7

1 (18 ounce) package betty crocker white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3 whole eggs (even for white cakes)
1 cup water
1 cup sour cream
1 teaspoon almond emulsion (stronger than flavoring)

Steps:

In a bowl, mix 1st 3 ingredients. (see notes below) Set aside.
Place remaining ingredients in mixer bowl then add the dry.
Mix on low (I use a KA mixer) speed for 30 seconds, until dry ingredients are incorporated; mix at medium 2 minutes.
This makes 1 & 1/2 times the usual batter than a 'straight' cake mix. It will fill one of the following pans: 8" sq; 12" round; 9x13x2; OR one 10" and 6" round.
Pour into pan(s) and bake as you usually do. I prefere to bake at 300 degrees F. for 20 minutes, then turn oven up to 325 degrees F. for an equal time OR until you can smell cake If it has pulled away from the edges of the pan it is *over done*. You should have a flat cake that won't (usually) need leveling & is not sticky on the top when it cools.
Special NOTES:.
That's right -- there is NO oil, butter or margarine in this recipe.
Use large eggs.
If almond extract (not emulsion) is used, add 2 teaspoons or to taste.
Can use ANY cake flavor.
Flavorings can change depending on cake flavor you use. Try a combination of 1 part vanilla, 1/2 part butter flavoring and 1/4 part almond.
It is important to mix the dry ingredients well especially if using a chocolate mix or you will have white spots in the finished cake. I use a wire wisk.