Does the cookie in the middle have to be from a mix? If it's made from scratch, how thick should the layer be? Sounds yummy, can't wait to try it!

The cookie in the middle doesn't have to be from a mix. I would just try to make it any crunchy cookie so it won't just sogg up, and the thickness is just regular cookie thickness whatever that is...The mix just works great with no guesswork and I like that

Thanks raquel1. And the combo ideas sounds so delish! I cant wait to try the chocolate and peanut butter recipe out!

Thanks Raquel! Can't wait to try this. I already have a cake in the freezer for my next one so it might not be for a bit, but I will try it! Thank you again.

Raquel1 I cannot wait to try your cookie idea.

Did I miss somewhere as to how long I need to bake the cookie for and at what temperature ? Does it need to be slightly browned ? Thanks for the help. I want to try this tomorrow.

Okay. Now I'm intrigued to try the butter cake. Have you had any experience using it for carved 3D cakes?

Ever since I discovered the WAC recipe I haven't looked back. It's been perfect for carving--moist yet dense enough to withstand the knife.

I use flavored yogurts and flavored creamers in mine, adding one pkg of pudding.

I am going to try the butter cake's chocolate version tomorrow, but it's for a carved cake, so I'm hoping it holds up well!


Oh, and thank you tons for the cookie in the middle idea!

wow wow wow!! What a great thread!! Love the new idea about the cookie and the recipes sound wonderful... Going to have to try both this week!!

wow thanks

the chocolate receipe sounds delicioud. I can't wait to try it..

Do you know how many extra larges eggs i would use. My mother gave me 4 doz extra large eggs.


Isabel

raquel1 on the chocolate cake recipe is it AP Flour or SR flour? Your idea for the cookie middle sounds wonderful, I am going to try it on my husband's coworkers. They have always been my offical taste testers, they say they love this part of their job . Thanks for sharing your recipes and ideas!!

I have been making the WASC cake and everyone loves it. Raquel1, I was wondering if you could post or email me the Butter cake recipe that you use?? I would so appreciate it. My email address is janicecold@ hotmail.com. Thanks!!

What kind of flour do you all use in your WASC cakes? Cake flour or reg.?

Oh Duh! Thanks for telliing me. It was on the first page. Long day with the girls and husband is gone plus PMSing all into one. Thanks for telling me where it was!

Krispy1976, when I make my WASC cake I just use regular flour and it has turned out great.

I got the recipe for WASC from MacsMom recently but haven't had a chance to try it yet...now I'm debating about trying the Butter Cake first. Both sound excellent and I am so excited. I have two cakes coming up soon so I'll just have to try one and then the other Thanks everone for all your sharing and ideas! This is the best informational website ever!!!

P.S. what is AP flour?

When I make mine I use Reg. too, I just wondered if there was any special ones that made it even better....One of my best sellers, everyone always requests for me to add extra *ALMOND*

RookieBeb, AP is All Purpose Flour. I always add twice the amount of Almond Extract in my WASC cake since then you can actually taste the Almond flavoring. I LOVE Almond flavoring in my icing also. It is so YUMMY!!

Just made the chocolate butter cake; AMAZING!!

But not dense enough for carving. I'll try it with added melted chocolate to see if that helps. (I'm ready for more experimenting).

Everyone loves the WASC chocolate version, but I think it is too dense, almost a brownie. Although it was much better when I tried it with cake flour instead of AP flour.

Just tried the peanut butter cookie in the middle of a Chocolate Fudge WASC cake. It was really yummy. This was teh first time I used the chocolate recipe. I think next time I will double the sour cream as one member suggested. It still wasnt as moist as I like. And it crumbled when it was cut, So I may add 5 eggs instead of the 4 that were recommended. This didnt happen when I made a strawberry WASC and folllowed the directions for the white cake version.

Well, We are our worst critics. I wasnt completely satisfied, but that cake was gone faster than any dessert I have seen eaten at the school were I work. So, thanks for all the great tips.

Wow, Raquel1, that is an amaing idea for the cookie in a cake. Close to genius...this is why I love Cake Central! I would have never thought...
Do you think this would work with a chewy choc. chip cookie recipe? I'd love to use Alton Brown's "The Chewy" in a butter cake with fudge frosting....

Maybe I'll try this butter recipe next time. I love the taste of butter cake, but sometimes find it too fluffy, especially for cupcakes.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6132962#6132962
This thread is also going on about a cookie in a cake !

I've used both the butter cake and the chocolate version for a long time. If one takes the time to read the whole Wilton forum (it's reallly long and dates back to about 2006, I think) you learn that it's best to use half margarine half butter (the forum explains the chemistry.) They are HUGE hits every time I make either version. MacsMom, I've carved the chocolate cake many, many times from this recipe --I use the coffee variation version so I wonder if that makes it different? I have found baking times vary based on pans so it's hard to nail down exacts. I never have baked them for less than 50 minutes and most of the time go a full hour, but that is in three inch pans. The butter version has a yummy crusting top that is the best part of the whole cake!

I've used both the butter cake and the chocolate version for a long time. If one takes the time to read the whole Wilton forum (it's reallly long and dates back to about 2006, I think) you learn that it's best to use half margarine half butter (the forum explains the chemistry.) They are HUGE hits every time I make either version. MacsMom, I've carved the chocolate cake many, many times from this recipe --I use the coffee variation version so I wonder if that makes it different? I have found baking times vary based on pans so it's hard to nail down exacts. I never have baked them for less than 50 minutes and most of the time go a full hour, but that is in three inch pans. The butter version has a yummy crusting top that is the best part of the whole cake!