Can anyone please confirm the recipe for making a chocolate version of the WASC cake? Thanks!

I know I found it on here one time, a long time ago.
I use chocolate mix DH x's 2.
Replace each cup of the flour with 2/3 cocoa powder and 1/3 chocolate.
I use 6 whole eggs. Salt and sugar amount is the same. Instead of water, I replace the liquid with milk and approximately 3-4 teaspoons of instant coffee. The sour cream, oil, and vanilla are still the same. I don't use the almond in the chocolate. It's works good for me and holds up pretty good.

I use the Duncan Hines chocolate fudge cake mixes.....6 whole eggs....otherwise the same. I never use almond, but then I'm allergic to tree nuts.

this is the one I use. AWESOMENESS!
2 chocolate cake mixes
1 pckg pudding
1 1/3 cups flour
2/3 cups cocoa
2 cups sugar
dash salt
2 2/3 cups coffee
2 cups SC
6 Eggs
2 tsp vanilla
4tbs oil

summernoelle...how many cups of batter does this make?

2 boxes chocolate cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
6 whole eggs
Directions
1Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2Add the remaining ingredients and beat on medium speed for 2 minutes.
3Pour into greased and floured cake pans, filling each pan a little over half full.
4Lightly tap cake pans on counter to bring air bubbles to top.
5Bake in preheated 325° F oven until cake tests done.

For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.

Why not use *The original* WASC recipe?? It definately works w/any chocolate mix just as well, or better than the white version

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*
In bowl mix together dry ingredients. It's helpful if you use a wire whisk, but optional. It's important w/choco cake not so much for other flavors.
In mixer bowl place next 3 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. Some tell me they just dump all ingredients into the bowl together. Some tell me they sift all dry ingredients together.
Pour into prepared pans * and bake as usual.

*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry/almond 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 or cream 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 10" sq OR 9x13 OR one 8" & two 6" round;OR two 8"rounds OR a 12" 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 yogurt instead of sour cream.
I've always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure.
Some tell me they just dump all ingredients into the bowl together.
Some tell me they sift all dry ingredients together.

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 about once a month
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Here's what I use and LOVE it!! Changes are noted in red.

Here's the version I use...I always make the chocolate and white WASC's for the same cake...I alternate layers...it looks pretty when cut and tastes great together.

1 box of chocolate cake mix [I use Pillsbury - the one that contains 1 cup of pudding in the mix]
1/3 cup all purpose flour
2/3 cups cocoa [I use Hershey's unsweetened]
1 cup sugar
3/4 tsp. salt
1-1/3 cups coffee [I microwave 1-1/3 cups of water for 50 seconds and add 1-1/4 tsp. of instant coffee to it, stir, then let it cool a little]
2 Tb. vegetable oil
1 tsp. vanilla
1 cup sour cream
3 lg. eggs

Place all dry ingredients in a large mixing bowl and stir with a whisk. Add the remaining ingredients and mix for 2 minutes. Pour into greased and floured pans [I use butter and a parchment circle], filling each a little over half full. Bake in a pre-heated 325 deg. oven till it tests done [Mine takes 45 minutes].

I think coffee is really crucial to this recipe. I HATE coffee, but you can't taste it at all. It just brings out the chocolate.

I can't wait oi try these recipes, I have made the white version and I love it..chocolate should be sooo much better.

Thanks for sharing the recipe!!

Thanks for sharing the recipe!!

Thanks for all of these great replies. I happen to have a couple of
Devil's Food DH cake mixes on hand....would they work OK?

DH mixes will work just fine.

Usually a small box of pudding is used but I don't use her reciepe.

I know this is an old post, but need to ask kakeladie: You don't put any oil in your recipe? or butter?

that's right there is NO oil, butter or other fat in this recipe.

the fat is in the sour cream:

http://nutritiondata.self.com/facts/dairy-and-egg-products/54/2

http://nutritiondata.self.com/facts/dairy-and-egg-products/7154/2