This is one from Cakecentral.com and if you go to that site, there are endless variations. The *Original* WASC cake recipe Ingredients * The *original* WASC cake recipe by kakeladi 1 box cake mix (I prefer Betty Crocker) *see notes at end 1 cup flour* 1 cup granulated sugar generous dash of salt 1 cup sour cream* 1 cup water * 3 whole eggs 1 tablespoon flavoring* Instructions In bowl mix together dry ingredients. ItÂs helpful to use a wire whisk; important w/choco cake not so much for other flavors. In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes. Pour into prepared pans * and bake as usual. *NOTES: *ANY* cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time. You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid. This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter. Most of the time I forget to add the salt:) On rare occasions I have used other brands of mix. This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10â³ sq OR 9Ã13 OR one 8â³ & two 6â³ round;OR two 8â³rounds OR a 12â³ round; and other combinations of pans. I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky. Some people have told me they use plain or flavored yogurt instead of sour cream. IÂve always used all purpose flour. Some tell me they use cake flour but then the amount is less  maybe 3/4 cup  not sure. The flavoring I most often use is this mixture: 1 part vanilla extract 1/2 part butter flavoring 1/4 part almond flavoring A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:)

What a fun project that must have been.... I've purchased recipe collections for years when I find them at yard sales and thrift stores - purchased mostly for the boxes and 3-ring book covers that held them. I was going to use the decorative recipe boxes and books for the art on a cover for a cookbook, but the REAL fun was comparing recipes. Watergate Salad sounds so benign until you compare 10 recipes for it. All those "secret" ingredients in Chili are revealed before your very eyes. I often wonder is it inspiration, desperation, or something in between, with some of the more "interesting" recipes, like those Linda shared. Why DID someone add a can of sauerkraut or a 4-oz. bottle of red food coloring to chocolate cake? Were you desperate to use that box of Shredded Wheat your family hated (waste not, want not) when you crushed a biscuit and added it to your meatloaf - or were you out of what you normally use? I checked a cookbook out from the library years ago - "Beyond the Bowl" by Debby Maugans using breakfast cereal in the recipes - it included snacks, appetizers, main courses, breads, desserts and more. What a great idea for people who love cereal. I checked the book out because it had a recipe where you use York Peppermint Patties in Rice Krispie Treats - two of my son-in-laws favorites - and it was something our young granddaughter could make him for his birthday, having just learned the art of making Rice Krispie Treats - which is yet one more example in and of itself. And when you think about it, Sandra Lee - with her semi-homemade recipes - has made a living with short-cuts. There used to be more recipe contests for name-brand foods and free recipe booklets were the result, which helped people incorporate the product in their cooking/baking. Those booklets often include some interesting adaptations... -Grainlady

A little Bundt Pan history... The cast-iron kugelhupf pan is common in Europe and in 1950, a group of Minneapolis women asked Nordic Products owner H. David Dalquist to make an aluminum version of the pan. Ten years later, the new Good Housekeeping Cookbook showed a pound cake baked in one, and suddenly every woman wanted a Bundt Pan. The 1966 Pillsbury Bake-Off Contest was won with the "Tunnel of Fudge Cake". If you would like that recipe, I'll be happy to post it. In 1972 the grand prize winner in the Pillsbury Bake-Off Contest was a Bundt Streusel Spice Cake and 11 top winners also called for a bundt pan. I'll see if I have that booklet in my collection. So the Bundt cake pan is a newcomer in kitchens with more than forty million pans in existence in America. Generally, cakes that have too much sugar in them to have good structure are used in recipes using a tube or Bundt pan. Which is different from a standard cake. I located a few recipes at King Arthur (see link below). -Grainlady Here is a link that might be useful: Bundt Cake Recipes - King Arthur Flour

I bet you could freeze them, I put them in the fridge and I liked them cold! I used two sheet pans and by the time I finished scooping for the second sheet pan, those cookies came out a lot flatter. Next time I think I will bake one sheet at a time and keep the other sheet pan in the fridge. I never get 100 percent perfection when I bake :) but they sure tasted good!