I have to make 4 10x2 chocolate cakes tonight. Last night I made all four an used a doctored cake mix wtih BC 'Milk Chocolate' cake and when I taste tested them after leveling the cake they tasted HORRIBLE
I usually use Epicourious' Double Chocolate Layer cake, which is amazing, but I don't want to spend all that money on the ingredients unless it's necessary.
Have any of you tried this doctored cake?
Delicious large quantity chocolate cake mix :
2 Duncan Hines Dark chocolate fudge cake mixes
1 small box chocolate fudge pudding
2 cups flour
2 tsp. baking powder
2 sticks butter or margarine (I use butter)
1 1/2 cups sugar
1 cup oil
4 cups water (or cold coffee)
If so, can you lend me your opinion on it Also, if you tired both, could any of you compare the two? I can't thank y'all enough!
I've used Betty Crocker Triple Chocolate Fudge and got rave review. I've alos used Duncan Hines Choc. Fudge and everyone loved that. I personally prefer the BC (but never tried the Milk Choc. one). I like it almost as much as the recipe I use from scratch using melted gourmet chocolate, but that really effects cost. When doctoring chocolate cake I do a variation of the WASC:
Follow the recipes as instructed on this site, with the following adjustments...
For 1 box mix:
Add 3 heaping T. unsweetened cocoa powder, sift w/dry ingred.
3 large eggs (rather than 4 whites)
I replace 1/2 c. of the water to be added with buttermilk
I add 1/2 the water with the rest and the other half, I add at the very end (after mixing the rest) and use boiling water, I kind of eyeball the amount until I am happy with the cake consistancy for what I will need.
Then fold in some extra mini choc. chips (if I have them on hand, it is fine without, but a nice touch).
If you do like a very fudgy cake, this is great cold from the fridge.
I really like the extended/doctored WASC cake recipe. Using DH white cake mixes, a full recipe yields a tad over 14 cups of batter.
Rebecca Sutterby's WASC cake recipe:
Another chocolate WASC variation*:
Original WASC by kakeladi:
(Recipe contains no oil.)
*When extending a chocolate cake mix, it really helps to replace some of the extra flour with cocoa or else the chocolate flavor can become too diluted.