Doctored Chocolate Cake Or Double Chocolate Layer Cake?!

Baking By sweet_teeth Updated 5 Dec 2008 , 12:04pm by JanH

sweet_teeth Posted 3 Dec 2008 , 1:53pm
post #1 of 3

Hi all icon_smile.gif

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 icon_sad.gif

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
6 eggs
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 icon_smile.gif Also, if you tired both, could any of you compare the two? I can't thank y'all enough!

2 replies
FullHouse Posted 3 Dec 2008 , 2:13pm
post #2 of 3

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.

JanH Posted 5 Dec 2008 , 12:04pm
post #3 of 3

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.


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