Butter Golden Wasc

Baking By devorie Updated 9 May 2009 , 10:12pm by dandelion56602

devorie Posted 4 Mar 2009 , 6:34pm
post #1 of 10

Does anyone know if I can make a WASC cake but substitute the white cake mix with a butter recipe golden (DH)?

9 replies
icer101 Posted 4 Mar 2009 , 6:39pm
post #2 of 10

yes, you can, use kakeladi's original wasc recipe.. it was on the forum last night.. she posted it and gave great instrucitons. hth

dandelion56602 Posted 4 Mar 2009 , 6:50pm
post #3 of 10

Dunan Hines have always given me grief w/ the WASC recipe---sinking in the center & being very "wet". If you have to use them, try at least using 1/2 BC & 1/2 Duncan Hines. I would go as far as adding 1/4-1/2 tsp baking powder too (for 1/2 the recipe)

Creative_chika Posted 24 Mar 2009 , 7:26pm
post #4 of 10

If I dont use ducan Hines, which one would you recomend?

dandelion56602 Posted 27 Mar 2009 , 3:04am
post #5 of 10

I've had best results with Betty Crocker mixes, then Pillsbury, then Duncan Hines as a last resort.

There have been quite a few people that say the butter mixes tend to lend a more "rubbery" texture. You might try a Fr. Vanilla mix and add butter flavor

susaneholcomb Posted 2 May 2009 , 4:52pm
post #6 of 10

i am making the WASC original posted in april and noticed no oil in recipe. Is this a mistype or really no oil???

Susan
Moonlight Cakes

cakeaddiction Posted 8 May 2009 , 2:43pm
post #7 of 10
Quote:
Originally Posted by susaneholcomb

i am making the WASC original posted in april and noticed no oil in recipe. Is this a mistype or really no oil???

Susan
Moonlight Cakes



Bump because I am going to try this tonight and would like to make sure as well.
Thank you!

susaneholcomb Posted 8 May 2009 , 10:01pm
post #8 of 10

okay i made the cake without oil and it turned out great.

no mistype, just no oil for this recipe

Susan
Moonlight Cakes

cakeaddiction Posted 8 May 2009 , 11:14pm
post #9 of 10

Thats great to hear because my cake is in the oven as I type with NO oil. icon_biggrin.gif

dandelion56602 Posted 9 May 2009 , 10:12pm
post #10 of 10

I've discovered (for 1/2 recipe) if I use 1/2 BC & 1/2 DH & add an extra egg that it turns out great. You might try that if you have problems

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