A friend wants me to make her a chocolate and strawberry cake. I thought about doing the WASC recipe and using strawberry extract instead of almond. Has anyone tried this before? Or does anyone else have any ideas of combing the two flavors and still having a white frosting on the outside?

I made a strawberry version of WASC cake by using DH strawberry cake mix and strawberry extract. It was very good!

Any flavor cake and matching flavoring will work in my *original* WASC recipe.

So you are wanting to do a chocolate cake mix and add strawberry extract... I would replace all the flavors (vanilla and almond) with strawberrry and replace half of the water with strawberry daquri mixer (just pureed strawberries in liquid) or some strawberry flavored milk.... that way you are sure to taste the undertones of strawberry. Sounds good!

And you can still use white icing just do a crumb coat and let it set before adding the final thicker coat

She said she wanted it to tast like chocolate covered strawberries. I think I'm going to make a WASC chocolate cake and use vanilla extract and use some frozen strawberries for part of the water.... maybe even add some strawberry extract to the IMBC... i don't think that would make it pink, would it?

I think it will tint the SMBC pink.

I used some strawberry puree (Finest Call) in place of the water. (it is stuff that is used for strawberry cocktails) It worked out really well, and it wasn't an "artificial" strawberry taste.

I used some strawberry puree (Finest Call) in place of the water. (it is stuff that is used for strawberry cocktails) It worked out really well, and it wasn't an "artificial" strawberry taste.

sounds yummy, I want to try

Hi -

This link offers different versions of the WASC cake. In particular they list berry flavors. It tells you how to modify.

http://www.recipezaar.com/69630

Good luck...Sounds good!

Jeanene

I use the WASC recipe with strawberry cake mix and add cheesecake pudding mix.

It gets tons of raves when I marble it together with WASC using all vanilla extract. I guess the white and strawberry together make it less sweet and more strawberries-and-cream'ish.

For chocolate covered strawberry add mini-chocolate chips and a fudge filling!

I would think that adding strawberry flavoring, however you decide to do it, to a chocolate cake would cause you to lose the two flavors...particularly the strawberry. I would instead try a chocolate cake with a strawberry filling/icing or strawberry cake with chocolate filling/icing.

I just add one box of pudding, otherwise it's overly moist (if you can imagine such a thing!). I keep liquids the same. I do, however, use 2 c vanilla coffee creamer and 2/3 c water, rather than all water.

Let me jump in with this - I'm doing a cake this weekend. I wanted to do a lemon cake with raspberry mousse or a raspberry cream cheese filling - can i use WASC, replace the vanilla/white cake mix with lemon and add a box of lemon pudding? I don't want this to be an overbearing of lemon - something suttle but delicious.

Yes, my *original* WASC recipe can be used with any flavor cake mix. You don't need to add pudding but since you will be adding flour, sugar etc I guess it would not be overbearing on the flavor. Do add vanilla flavoring to it. Maybe a 1/2 & 1/2 mix of vanilla and lemon extract.....again so you don't make it over the top lemon tasting

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