Doctored Cake Mixes?

Baking By sunkiss456 Updated 31 Dec 2013 , 10:34pm by lutie

Iva1976 Posted 31 Jan 2009 , 2:04am
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Cakegirl11 Posted 5 Mar 2009 , 7:31pm
post #152 of 181
Quote:
Originally Posted by MacsMom

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.




Ok I made your Chocolate WASC without the Massey's, and it was so yummy and chocolately. I want to make a dark chocolate raspberry cake. Do you think this is possibly with your WASC chocolate? Have you tried it? Did the chocolate over power the raspberry flavor?

CarolAnn Posted 6 Mar 2009 , 2:40pm
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Oh I see I forgot to come back and comment on my margarita cake. It was delish and a huge hit at the party. I didn't half that recipe (didn't occur to me until I was already mixing ingred) so I ended up making two cakes and taking the second to work. I thought this one had better flavor after being refrigerated over night. I recommend it. It's a yummer!!!

erikamj Posted 7 Mar 2009 , 6:55am
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thank you everybody for the links and the recipes. I am really looking forward to trying some of these.

erikamj Posted 7 Mar 2009 , 6:56am
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thank you everybody for the links and the recipes. I am really looking forward to trying some of these.

warmvanillasugar1234 Posted 19 Mar 2009 , 2:21am
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Are there any doctored cake mixes for Betty Crocker's French Vanilla cake mix? Are there ones that can be used as cakes and cupcakes?

niccicola Posted 19 Mar 2009 , 5:31pm
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just use the WASC recipe with your french vanilla box mix. should come out tasting heavenly.

can be used for cakes and/or cupcakes

dhccster Posted 19 Mar 2009 , 5:52pm
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So many flavors to choose from!!! This is a great thread. Thanks to everyone for your tips!

lv2bake Posted 20 Mar 2009 , 1:48am
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Wow excellent thread, giving it a bump up, I have been looking for cake mix recipes, and couldn't for the life of me find any, .....Of course after I bought the book I found this thread by accident. Thanks! Anymore recipes anyone is willing to share?

Boston cream , rocky road, black forest, Smores...etc.

what kind of cakes would you recommend for any of these?

tomatoqeen Posted 20 Mar 2009 , 2:43am
post #160 of 181

take a look at the following link...

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

The google doc is in reference to the gourmet flavors thread on here. Have fun!![/url]

niccicola Posted 20 Mar 2009 , 2:17pm
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oh my gosh, that's an awesome link! How does google compile something like that??

warmvanillasugar1234 Posted 22 Mar 2009 , 10:02pm
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Are there only doctored cake mixes for WASC? No other flavors? I read somewhere that WASC is either a hit or a miss and I really wouldn't want to waste a cake mix if I mess it up icon_mad.gif

danyag Posted 22 May 2013 , 5:30pm
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Thanks for the links!  I'm replying so that it will show up in my account and I don't have to hunt it down again!

kokocake Posted 27 May 2013 , 11:54pm
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ASo if I do a Duncan Hines French vanilla and add a pkg of French vanilla pudding the cakes will be sturdy enough for a tiered cake?

AnnieCahill Posted 28 May 2013 , 12:39am
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AI don't like using pudding mix in my cakes. I use the Rebecca Sutterby version of WASC with oil added in. I have done many tiered cakes with it with no problem. When you're stacking cakes the recipe doesn't matter because it's the support system that holds your cakes up.

winsomebaker Posted 4 Jun 2013 , 9:20pm
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Thanks! I'm new here and this is a great thread!

cloviscole Posted 20 Jun 2013 , 4:46am
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AThis thread is great! Macsmom do you happen to have a wasc banana recipe? I've never trued the wasc but now that I'm baking more I'm interested in trying it. I have a party in a few weeks and she wants banana cake with fresh banana filling.

soldiernurse Posted 26 Aug 2013 , 1:37pm
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glad I found this!! I have one major question...

 

1.  Do you adjust any ingredients when adding the dry pudding mix or do you just add it to the dry ingredients? Do you add any additional liquids bcause you're adding more dry? Or, do you make it into pudding and then add to batter?

 

ok, so that's more than 1 question!!detective.gif

KatieKake Posted 26 Aug 2013 , 1:50pm
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This tread started way back in 2009, what changes have you made to accommodate the "new improved" smaller cake mixes, 15.25 ounces as opposed to the 18.25 ounce we used to buy.,  Do you  add 3 ounces from a second mix?  Just go with the same recipes you used with the larger mixes? What is any changes do you make?

manddi Posted 26 Aug 2013 , 2:14pm
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AI add the extra oz.'s necessary to get 18.25 oz from a second box and store the leftovers in a ziploc.

soldiernurse Posted 26 Aug 2013 , 2:38pm
post #171 of 181

glad I found this!! I have one major question...

 

1. Do you adjust any ingredients when adding the dry pudding mix or do you just add it to the dry ingredients? Do you add any additional liquids bcause you're adding more dry? Or, do you make it into pudding and then add to batter?

 

ok, so that's more than 1 question!!detective.gif

manddi Posted 26 Aug 2013 , 4:06pm
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ANope. Just add the dry pudding

lutie Posted 28 Sep 2013 , 8:22pm
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I have not noticed a difference in the oz... I just thought it was Duncan Hines inferiority...LOL

MissJoyous Posted 21 Oct 2013 , 2:56am
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wow, I think I just posted a new thread and am finding all sorts of ideas here. I'm just new to doctoring cakes although I have a ton of flavor ideas! Just making sure I substitute the right things in place of what's normally in the WASC... lots of ideas here. I'll keep checking back. Thanks everyone for sharing!

MissJoyous Posted 3 Dec 2013 , 1:33am
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I know I've seen it posted before, but I've mostly been focusing on cupcakes...

 

WHAT SIZE CAKE does the WASC (and extended/doctored mix variations) make? I'm using a yellow cake mix to make a coffee cake, normally would fit into a bundt pan... but how is the extended mix too much batter for that?

 

Thank you!

MissJoyous Posted 3 Dec 2013 , 1:36am
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To clarify ~ I use one box mix, 1 cup each sugar, flour, sour cream, 3 eggs & 1 1/3 cup of water...

 

trying to figure out what size cake this makes.

lutie Posted 31 Dec 2013 , 10:04pm
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This is the email I received from Kakeladi many years ago...it explains everything :)  Hope it helps you in your quest...

 

"Kakeladi's ORIGINAL WASC
1 pkg Betty Crocker white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3 whole eggs (even for white cakes)
1 cup water
1 cup sour cream
1 teaspoon almond emulsion (stronger than flavoring)

In a bowl, mix 1st 3 ingredients. (see notes below) Set aside.
Place remaining ingredients in mixer bowl then add the dry.
Mix on low (I use a KA mixer) speed for 30 seconds, until dry ingredients are incorporated; mix at medium 2 minutes.
This makes 1 & 1/2 times the usual batter than a 'straight' cake mix. It will fill one of the following pans: 8" sq; 12" round; 9x13x2; OR one 10" and 6" round.
Pour into pan(s) and bake as you usually do. I prefere to bake at 300 degrees F. for 20 minutes, then turn oven up to 325 degrees F. for an equal time OR until you can smell cake Smile If it has pulled away from the edges of the pan it is *over done*. You should have a flat cake that won't (usually) need leveling & is not sticky on the top when it cools.

Special NOTES:
That's right.......there is NO oil, butter or margarine in this recipe.
Use large eggs.
If almond extract (not emulsion) is used, add 2 teaspoons or to taste.
Can use ANY cake flavor
Flavorings can change depending on cake flavor you use. Try a combination of 1 part vanilla, 1/2 part butter flavoring and 1/4 part almond.
It is important to mix the dry ingredients well especially if using a chocolate mix or you will have white spots in the finished cake. I use a wire wisk."


 

 

MBalaska Posted 31 Dec 2013 , 10:21pm
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I noticed that the box mixes now weigh about 15 oz and not the 18 oz that they weighed when these recipes were originally written.

I had to cut back a bit on the additional ingredients of the recipes to make the cake work with the smaller box.

 

The smart thing to do is to use more than one box mix and add the 3 oz.

jkrummel Posted 31 Dec 2013 , 10:26pm
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Always add one box of pudding! works every time.  Also put the filling in and crumb coat right after the cake has cooled off then it won't dry out!

jkrummel Posted 31 Dec 2013 , 10:27pm
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Just add the box of pudding follow the rest of the instructions on the cake!

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