JenWhitlock Posted 20 May 2008 , 3:51am
post #1 of

so I was reading the posts on here about the CC with the sunken chocolate cake and wgoat5 suggested ...WASC...

Quote:
Originally Posted by wgoat5


... sub choc. cake mix for white... instead of egg whites do 6 whole eggs... sub 2/3 of the flour for cocoa powder and sub all of the water for coffee icon_smile.gif HTH's




and OMG! that's the best chocolate cake that I've ever made
(I think that my DH wanted to be alone with the cake scraps icon_lol.gif )

I just wanted to say THANK YOU to wgoat5, and if you don't have a great recipe already try this!!! YUM!

40 replies
wgoat5 Posted 20 May 2008 , 10:01am
post #2 of

Awww your welcome but I used to make the chocolate version all wrong .. by just subbing the chocolate cake AND I didn't take out the almond flavor... THEN I myself was enlightened on how it was supposed to be LOL... and it is the best...

I'd like to hug the creator of this recipe myself icon_smile.gif

But I'm glad I helped someone like myself get out of the chocolate rut.. it is DELICIOUS icon_smile.gif

Coffee makes the biggest difference in the world in this recipe icon_smile.gif


icon_biggrin.gif

janicecold Posted 20 May 2008 , 8:39pm
post #3 of

By any chance is this recipe in the Recipes Forum?? I had looked afew months ago for a recipe like this and did not see one. If it is not and one of you guys are willing to share it with me could you possibly P.M. me the recipe??!! Thanks!

wgoat5 Posted 20 May 2008 , 10:20pm
post #4 of

Janice it is under White Almond Sour Cream Cake.... after you find this.. then just sub the chocolate cake mix for the white... 6 whole eggs for the 8 egg whites....2/3 cups of the flour with cocoa and coffee for all of the liquid icon_smile.gif

scgriffiths Posted 20 May 2008 , 10:34pm
post #5 of

You've made me curious now......I've just added it to my recipe box! Will try it soon.

Dixiegal01 Posted 20 May 2008 , 10:35pm
post #6 of

Christi, when you say use coffee for all of the liquid are you omitting the vanilla and almond? icon_redface.gif sorry, I'm kind of slow sometimes icon_wink.gif

wgoat5 Posted 20 May 2008 , 10:39pm
post #7 of

no hun just the water... keep the vanilla OMIT the almond icon_smile.gif

cocobean Posted 20 May 2008 , 10:40pm
post #8 of

I'm all ears! Sounds great thanks! thumbs_up.gif

noosie Posted 20 May 2008 , 10:42pm
post #9 of

I've been looking for a chocolate cake version of WASC, my favorite and most popular white cake ever!!

Thanks for the recipe...

twooten173 Posted 20 May 2008 , 10:52pm

I am so mad that I just saw this. I made chocolate cup cakes about two hours ago and they are sitting on the counter now. Now I have to wait for a day or so to try this. Grr icon_sad.gif

Dixiegal01 Posted 20 May 2008 , 10:55pm
Quote:
Originally Posted by noosie

I've been looking for a chocolate cake version of WASC, my favorite and most popular white cake ever!!

Thanks for the recipe...




DITTO!!!!! Thanks for sharing, can't wait to try this!

jnet72 Posted 20 May 2008 , 10:58pm

Sounds great! Can't wait to try this! Thanks! icon_biggrin.gif

mayamia Posted 20 May 2008 , 11:08pm

Thank you can wait to try this

Dee1219 Posted 20 May 2008 , 11:18pm

what is wasc?? Where is the recipe? I can't find it in the recipe forum, does anyone have a link?

becklynn Posted 20 May 2008 , 11:37pm

Thanks! This recipe sounds delicious!
Chocolate cake......MMMMMM
Pass the milk

janicecold Posted 21 May 2008 , 1:00am

Thanks WGOAT5!! I am so looking forward to this one!!

wgoat5 Posted 21 May 2008 , 1:48am

icon_smile.gif I hope you all like it as much as everybody I have made it for likes it!!!

icon_biggrin.gif

FlourPots Posted 12 Aug 2008 , 4:50pm

When you add the coffee, it should be plain, black, right? Does it matter if it's instant? Should it be strong?

disneynutbsv Posted 12 Aug 2008 , 8:52pm

When using this recipe and making cupcakes, what is the normal baking time? Thanks!

ncbert Posted 12 Aug 2008 , 10:19pm

Will definately do that next time I make a chocolate cake!...YUM

handymama Posted 13 Nov 2008 , 7:45pm

I've not been happy with the DH dark fudge cake and I don't like any of the other chocolate flavors so I'll have to try this. Thanks!

audrey0522 Posted 19 Nov 2008 , 3:37am

Is there anything I can substitute for the coffee ans still have a great chocolate cake? I need to make it tomorrow night! Thanks

Callyssa Posted 19 Nov 2008 , 1:03pm

YOu could still just use water instead of coffee, but the coffee really enhances the chocolate flavor. I haven't tried this particular recipe yet, but I always use dark coffee when making chocolate icing, and I have a chocolate cookie recipe that's out of this world using coffee as the liquid. I'm not even sure you'd be able to tell it's coffee with the amount of liquid in this recipe; all I know is that the coffee super enhances the chocolate flavor.

FlourPots Posted 20 Nov 2008 , 3:02pm

When I made this, I used instant coffee...1-1/4 tsp. with 1-1/3 cups of hot water for one box of cake mix (Pillsbury w/ 1 cup of pudding already in the mix). There was no trace of coffee flavor and the cake was delicious...I think I'll try 1-1/2 tsp. next time.

I had 2 layers of chocolate with one layer of the (white) WASC in between...that was a big hit, having both the white and dark in the same cake.

new2bake Posted 20 Jan 2009 , 4:19am

hi.. just want to ask ( sorry if it sounds duh!) when u say sub water with coffee, does that mean coffee granules of equal measurement or coffee made with water as in black coffee??

sparklepopz Posted 20 Jan 2009 , 5:24am
Quote:
Originally Posted by new2bake

hi.. just want to ask ( sorry if it sounds duh!) when u say sub water with coffee, does that mean coffee granules of equal measurement or coffee made with water as in black coffee??




Either or.

When I have cooled coffee in the pot, I use that. When I don't, I use granules. It's your choice. Just don't use hot coffee. icon_smile.gif

JulyMama Posted 30 Mar 2009 , 11:49pm

I have a question about this. this may be totally dumb, but when you sub the coffee for the liquid, do you take out the oil too?
Also, is it suitable to make cupcakes with? I'm going to make the starbucks cup cupcakes and was wondering if a WASC will be too dense? I'm doing half with choc and half reg WASC if it's suitable. Thanks!

foxymomma521 Posted 31 Mar 2009 , 12:10am

It's fine for cupcakes, and you can't omit the oil by adding coffee. Coffee makes chocolate taste better... The oil is a separate part of the recipe icon_smile.gif

JulyMama Posted 1 Apr 2009 , 5:13am

That's what I thought, lol! just checking, thanks for the reply icon_smile.gif

Quote by @%username% on %date%

%body%