Chocolate Wasc?

Decorating By imagine76 Updated 28 May 2008 , 12:41am by lutie

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imagine76 Posted 30 Oct 2007 , 6:19pm
post #1 of 9

i know not long ago i read someone uses chocolate mixes for the WASC cake. was there anything else i need to do? whole eggs i imagine. wish i could find that.

Jan! i need you!

8 replies
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cholmberg Posted 30 Oct 2007 , 6:34pm
post #2 of 9

I did a pair a few weeks ago, turned out fine for me. I justed used three whole eggs instead of the egg whites.

Edited to add: I only used one box so I only used three eggs. I didn't know to sub out some cocoa, I'll do that next time, but even w/o it, it turned out quite good. Thanks for the Info!

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smoore Posted 30 Oct 2007 , 6:43pm
post #3 of 9

I do the same, using 3 whole eggs (I make them in 1/2 batches) and a dark/rich chocolate cake mix. I also replace the almond extract with extra vanilla and I add 4 heaping tablespoons of cocoa powder and replace the water with cold coffee - that seems to bring out the chocolate flavor.

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JanH Posted 30 Oct 2007 , 7:09pm
post #4 of 9

Expanded flavors WASC cake recipe:

http://tinyurl.com/2cu8s4

Can use any flavor cake mix, change extracts, add white chocolate, raspberries or strawberries, use lemon or berry juices, fruit nectars, liquor or liqueurs, yogurt, jello and more.

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yffrank Posted 30 Oct 2007 , 7:20pm
post #5 of 9

I also use this recipe for my chocolate cake. I like to start with a dark chocolate cake mix and I also exchange 1/2 cup of the cocoa for flour. I also like to add 1 tbs of instant coffee...what a difference it makes. Use just 6 whole eggs and sub vanilla for almond. This is the best chocolate cake ever!!

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yffrank Posted 30 Oct 2007 , 7:22pm
post #6 of 9

I forgot to say that both of this recipes make the best cupcake!!!!!

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canoewoman Posted 30 Oct 2007 , 7:54pm
post #7 of 9

save

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JanH Posted 30 Oct 2007 , 8:56pm
post #8 of 9
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lutie Posted 28 May 2008 , 12:41am
post #9 of 9

I made the chocolate WASC substituting 1/4 cocoa for 1/4 cup flour... as my client wanted a 1/2 white/1/2 chocolate 1/2 sheet cake, I just made one of each. It came out beautiful and the 12 x 18 pan was delightfully full. Baked it @ 325 degree F with the flower nail in the middle. Comes out "perfect" every time. I did put in 1 teaspoon vanilla and 1 teaspoon almond in the chocolate side. The strawberry butter cream icing I use (the recipe is posted on the recipe section) went with both the white and the chocolate as a filling. Regular butter cream was used for the icing with fondant fairies and flowers on it for decoration. (Baby Shower for a darling child from adopted from Guatemala). The chocolate is delicious... thanks for the heads up and your experiences with the chocolate.

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