I'm making a fire truck cake for next Saturday. I decided to try a dense Chocolate WASC recipe today which I think I got from this site but I can't find it anymore. Well, it didn't turn out very well at all - way too dense and not a good flavor - I've frozen it now to make into cake balls at a later date.

I usually use doctored cake mixes but the cakes are often too light for a carved cake covered in fondant.

Does anyone have a recipe or link to a good, dense chocolate cake please?

Thanks

Here you go Read thru the whole recipe before you start. Note the extra info at the end. Enjoy your baking!

The *original* WASC cake recipe by kakeladi

1 box cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt

1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire whisk, but optional. It's important w/choco cake not so much for other flavors.
In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes. Some tell me they just dump all ingredients into the bowl together. Some tell me they sift all dry ingredients together.
Pour into prepared pans * and bake as usual.

*NOTES: *any cake flavor* can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry/almond for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk or cream for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
Most of the time I forget to add the salt
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR one 8" & two 6" round;OR two 8"rounds OR a 12" round; and other combinations of pans.
I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
Some people have told me they use plain yogurt instead of sour cream.
I've always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure.

The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring

A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup about once a month

If you've got the Cake Mix Doctor book, there is a recipe towards the back that is called Basic Yellow Pound Cake. I make that recipe BUT I substitute a Duncan Hines DARK Chocolate Fudge cake mix for the yellow mix the recipe calls for. I've done several sculpted cakes with this recipe and it works great. Nice and sturdy, and tasty.

HTH,
Deanna

OK everyone, I can usually follow most threads, but was does WASC stand for?

Can anyone enlighten me?

Thank you.
Chribo

White Almond Sour Cream .... the most amazing recipe on the web

Thank you so much! I've made the original WASC and loved it. I hope it tastes as good in chocolate. i also have all the cake doctor books so I'll check out the pound cake recipe too.

Kakeladi, I just had to chuckle to myself so I thought I would share w/you. When I first searched for WASC in the recipes, I came across the other one that uses 8 egg whites. Well I got tired of seperating all those eggs and throwing them out especially because I make IMBC so I'm already throwing out 6 to 7 egg yolks every time I make icing so I just starting making it with 3 whole eggs or 6 for the double batch and I don't like almond flavoring so instead I either use rum extract or just a tbs of vanilla... well I just looked over your recipe and its your recipe!
Anyway, I had a quick question. so I always make a scratch chocolate cake but I'd like to have something in my recipe box for a carveable cake too so if I'm using your recipe to make chocolate, do I use the same amount of flour or do I replace any of it with cocoa?

looking for the basic yellow pound cake recipe does any one have it and would mind posting it? I don't have any of the dr cake mix books. Thanks

This is a good one
http://cakecentral.com/recipes/6093/durable-cake-for-3d-in-chocolate