Sandi's Raspberry WASC Cake
2 boxes of white or yellow cake mix
2 cups of all purpose or cake flour
2 cups of Giradelli's Sweet Ground White Chocolate. (This is in place of the sugar)
1 1/2 teaspoons sugar
5 eggs (or 8 egg whites, I use whole eggs, unless I am making a white cake)
1 2/3 cups water
1 cup Torani Raspberry Syrup
4 tablespoons vegetable or canola oil
2 cups or a 16 oz. carton of sour cream
I begin by adding all the wet ingredients first, then add the cake mix and blend just a little. I add the salt to the flour and sift a bit to make sure it distributes evenly, and then the sugar. Beat together for about 2 to 3 minutes, will have some lumps, but shouldn't have huge ones.
Pour into prepared pans. I use Cake release by Wilton for all my cakes, as well as baking strips.
A new trick I have tried is using rose nails, directions for that can be found at here. Be sure to read the comments as some readers have some other tricks for larger cakes. I use five when doing a 12in or 14in cake. And I always use baking strips, I have more success with them keeping my cakes more even.
Here is the original recipe for WASC.
1- 8 oz. pkg Cream Cheese (softened)
1/2 cup Raspberry Jam (seedless)
1- 16 oz. tub Non-Dairy Whipped Topping (Cool Whip) ****I used prepared Pastry Pride instead of Cool Whip, it will hold up better because it stabilized to be used for frosting and fillings.
InstructionsBeat cream cheese in medium sized bowl until creamy. Add jam and beat until very smooth. Add whipped topping and fold into raspberry mixture. It will thicken as you fold in the whipped topping.
I found it too be a bit too tangy so I used more Pastry Pride to give it a sweeter taste. I had a lot left over and found that I need to rewhip the extra when I needed to use it again. Best to use it with in a week.