great thread, can't wait to read it all... I too add pudding to some, sour cream to some, more extract to some, hersheys syrup to some... the list goes on and on!
MacsMom, .. Did you use WASC for your Avatar cake?
Yes, it's the only recipe I use. If I am doing a topsy I omit adding a pkg of pudding. If it needs more detailed carving, I add 8 oz melted chocolate--it makes it more dense while retaining moisture.
which type of loranns do you use?
I noticed on their website that they have many different kinds, such as for candy, chocolate, or ice cream. not sure which type to use.
The flavored oils, designed for candy. You will mostly find them for sale in tiny little drams (1 teaspoon) for about $1 to $1.50 each. You can buy bigger bottles at
https://www.lorannoils.com/c-6-super-strength-flavors-candy-oils.aspx
I am doing a "tiki" cake for a luau this Thursday. I already purchased the red velvet DH mixes, but I want to do the WASC w/o the almond. Do I need to add any type of cocoa so that the flavor of the RV is not diluted? Should I double the vanilla because I omitted the almond? I am making the cakes tonight, so any help is appreciated. Sorry for the newbie quetions... 
Well, here is a DH RV mix flavor booster that I found here on CC: add a 4oz box of instant chocolate pudding, 3 tablespoons of light corn syrup (Karo), and 1 tsp butter extract.
But if you want to try too turn DH RV into a WASC version, I would add 2 T cocoa powder, a box of chocolate pudding, and maybe extra red food coloring. Using all vanilla would be fine. For more of a flavor boost use vanilla coffee creamer in place of half of the water.
(I usually make WASC RV by combining white and chocolate cake mixes and adding a ton of red food color. I'm not a fan of DH mixes).
This is the doctored cake mix recipe I use.. I got it from the wilton site from someone called Cassandracakes. I love the recipe and so does everyone I make it for. I always make half a batch without a problem.
This cake recipe is the maximum quantity for your 5 quart mixing bowl. It mixed up perfect in my Kitchen Aid Accolade. It yielded 15 1/2 cups cake batter.
2 Duncan Hines Butter Recipe cake mixes (I guess you could use any flavor)
2 cups All Purpose Flour
1 1/2 Cups Sugar
4 Sticks Butter (I used half butter, half margarine)
2 2/3 cups water
6 eggs
1 box French Vanilla Pudding Mix (instant)
2 tsp Baking Powder
Cream butter and sugar together. Add eggs, mix until blended. Add cake mix, pudding, flour and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size. I had to share this because it turned our so good. I hope someone else enjoys!!
DELICIOUS LARGE QUANTITY CHOCOLATE CAKE MIX
2 Duncan Hines Dark Chocolate Fudge Cake Mixes
1 Box Chocolate Fudge Pudding
2 Cups Flour
6 Eggs
2 tsp. Baking Powder
2 Sticks Butter or Marg.
1-1/2 Cups Sugar
1 Cup Oil
4 Cups Water
1/2 RECIPE
1 Duncan Hines Dark Chocolate Fudge Cake Mix
1/2 Box Chocolate Fudge Pudding
1 Cup Flour
3 Eggs
1 tsp. Baking Powder
1 Stick Butter or Marg.
3/4 Cup Sugar
1/2 Cup Oil
2 Cups Water
Cream Butter/Marg. oil and sugar together. Add eggs mix until blended. Add Cake mix, Pudding, flour and Baking Powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size.
Optional; fold in Hershey's Special Dark Chocolate Chips.
I tried the chocolate with a couple different brands, got the best results with Duncan Hines Dark Chocolate Fudge Cake Mix.
Happy Baking
Shirl
I love WASC, but recently tried this version from the wilton site (uses butter instead of sour cream basically) and i actually prefer the texture of this recipe. The taste is quite comparable! And i prefer the taste of the chocolate version of this cake to the chocolate WASC. JMO. But I still really love WASC too.
Great Thread!
Well, here is a DH RV mix flavor booster that I found here on CC: add a 4oz box of instant chocolate pudding, 3 tablespoons of light corn syrup (Karo), and 1 tsp butter extract.
But if you want to try too turn DH RV into a WASC version, I would add 2 T cocoa powder, a box of chocolate pudding, and maybe extra red food coloring. Using all vanilla would be fine. For more of a flavor boost use vanilla coffee creamer in place of half of the water.
(I usually make WASC RV by combining white and chocolate cake mixes and adding a ton of red food color. I'm not a fan of DH mixes).
Forgive me -- RV?? What is that?
Ah!! And here I thought it was Royal Vanilla! 
I've finally gotten the chocolate WASC perfected. I use Betty Crocker DARK chocolate, 1 pkg chocolate fudge pudding mix, 1-3/4 c flour, 1/4 c cocoa powder, 2 T corn starch, 3 cups coffee,... the rest of the recipe is the same (8 egg whites, 2 c sour cream, 2 c sugar, 2 t vanilla, 2 t Nielsen Massey's chocolate extract).
I do love the large quantity chocolate cake, but it is not dense enough for topsys.
For the dark chocolate I am guessing you can use half of each ing if you don't want such a huge amount of cake. Also, so that the kids can eat this you can sub the coffee for decaf correct? Thanks so much for sharing your awesome recipes! 
Good Lord, who knew there were so many doctored cake mixes!!
MacsMom, .. Did you use WASC for your Avatar cake?
Yes, it's the only recipe I use. If I am doing a topsy I omit adding a pkg of pudding. If it needs more detailed carving, I add 8 oz melted chocolate--it makes it more dense while retaining moisture.
Thank you!!!! I thought I would be stuck with pound cake for my Topsy Turvys 
. I can't wait to try it with the melted chocolate, yum 
.
For the dark chocolate I am guessing you can use half of each ing if you don't want such a huge amount of cake. Also, so that the kids can eat this you can sub the coffee for decaf correct? Thanks so much for sharing your awesome recipes!
3 cups of coffee distributed throughout 30+ servings of cake doesn't add much caffeine. I'd think the kids would be so worn-out and coming off of their sugar-rush after the party that they'd have no trouble falling to sleep.
That is true! LOL Thanks again for the recipes! Can't wait to try them.
One more question macsmom, please.
I have 3 two layers that I will torte. Do I need to use supports between the layers or will it be o.k. without.
So it will be a 3 tiered cake? Yes, always support one cake on top of the other, no matter how small.
Or do you mean you will have 6 layers of cake and 5 fillings? (Which would be a very tall cake!).
I baked 3 8inch square cakes that are 2 inches tall. I will carve the layers to resemble the shape of your cake and I was thinking I'd torte each layer (maybe not). If I don't torte and have 3 2 inch layers, do you think I should support the layers?
macsmom what do you use as a filling for your orange dreamsicle cake?
macsmom what do you use as a filling for your orange dreamsicle cake?
It's reminiscent of the Hostess cupcake filling. I simply beat two packages of cheesecake pudding mix (or white chocolate) with a small container of Frostin Pride in it's liquid state, until I achieve a thick enough consistency.
frostin pride... what is that??I'm in ontario Canada don't think I have seen this : (
frostin pride... what is that??I'm in ontario Canada don't think I have seen this : (
It's similar to Bettercreme, but it has more of a vanilla flavor and it's a bit heavier. You can use Bettercreme, too.
You can beat the pudding into Cool Whip (or other whipped topping), but it is not shelf stable so it needs to be refrigerated and eaten within a few hours. It would be better to add it to heavy cream and sugar (homemade whipped topping).
do you prepare the pudding first or do you just add the pudding mix?
and would just a vanilla butter cream work with that? what would be some other things that would work?
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