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!
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!
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.
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!!
I forgot to say that both of this recipes make the best cupcake!!!!!
Please, no "save" posts per Jackie & Heath:
(And other members requests.)
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.