Decorating By mrsclox Updated 16 May 2009 , 10:52pm by joknee

mrsclox Posted 15 May 2009 , 11:54pm
post #1 of 12

Anyone ever tried making WASC with chocolate cake mixes?

11 replies
CakeMom5001 Posted 16 May 2009 , 12:04am
post #2 of 12

I used a chocolate cake mix, a brownie mix, 8oz sour cream, 1 cup whole milk, 3 eggs and baked. The cake was great - VERY level. I don't think I could use the cake to carve - but tasted fine. I did use the cake to make cake balls - (recipe found on CC) cake crumbled with coffee creamer, cherry extract and dipped in white chocolate...YUMMY.

tammy712 Posted 16 May 2009 , 12:10am
post #3 of 12

Yes I do. I use the dark chocolate cake mix.

shelbur10 Posted 16 May 2009 , 12:11am
post #4 of 12
tammy712 Posted 16 May 2009 , 12:17am
post #5 of 12

Here is another link with variations at the bottom of the recipe.


khkakes Posted 16 May 2009 , 12:53pm
post #6 of 12

I use kakeladi's original WASC with dark chocolate cake mix, replace 1/2 the flour with cocoa powder, use coffee instead of water and double the vanilla. People love it. I never get as many compliments when I bake a scratch chocolate cake.

batter_up Posted 16 May 2009 , 1:43pm
post #7 of 12

I just made it last night, leveled the top off and let my husband eat it with his coffee this morning and I am having to fight him out of the kitchen. He wants to eat more even before I ice it and would be very happy if I just let him have his way and simply make another one for the party!

Here is the WASC recipe I used with my variation on the liquids:

2 boxes of BC Devil's Food Cake Mix
2 cups Cake Flour
2 1/4 Cups Sugar
1/3 Cup Cocoa Powder
3/4 tsp Salt
2 Pkg Devil's Food Jello brand Instant Pudding Mix (I used regular not sugar free)
6 Whole Eggs
2 Cups Sour Cream (full fat)
2 Cups Bourbon Pecan Coffee (cold)
1/2 Cup Chocolate Milk (whole milk)
1/2 Cup Baileys Irish Cream Liquor
1/3 Cup Veg Oil
2 TBSP Hershey's Chocolate Syrup
1 TBSP Vanilla Extract
1TBSP Butter Extract

35 minutes in a 300 oven, then 35 minutes in a 325 oven. At this point, I just kept checking until I thought it was done and I think it took mine about an additional 20 minutes. I used a 10" , 2" deep Wilton pan, generously greased and cake floured and it popped right out without running a knife around the edge or anything. The edges look great except for on my first layer in which I slightly overcooked it. I guess I will cut off those edges and doctor it up with frosting. I overfilled the pan a bit too much but it still cooked right up. The batter was quite thick. I'd say to really watch the cook time since I overfilled mine. (There was soooo much batter that I had to mix it in my punch bowl! That was the biggest bowl I could come up with lol! So, yeah, I got carried away and filled the pan a bit too much. The end result of the cake is moist, airy and absolutely wonderful tasting. Happy baking!

mareg Posted 16 May 2009 , 1:48pm
post #8 of 12

Heres the recipie I use and people love it and ask for the recipe.


2 chocolate cake mixes
6 whole eggs
1 2/3 C. flour
2 C. sugar
2/3 C. Coca
1 ½ tsp. salt

2 C. Sour Cream
2 2/3 C. Water
4 Tbs. Oil
1Tbs. Vanilla Extract

Bake : 35 min? . 325 degrees

Time will change with size of cake but keep the 325 degrees no higher.

mareg Posted 16 May 2009 , 1:54pm
post #9 of 12

Batter up, That sounds YUMMY.

batter_up Posted 16 May 2009 , 2:42pm
post #10 of 12
Originally Posted by mareg

Batter up, That sounds YUMMY.

Yours too! But, is there a forum thread on how to control our waistlines? icon_lol.gif

Peridot Posted 16 May 2009 , 10:40pm
post #11 of 12

Thanks batter-up for posting your recipe!!

joknee Posted 16 May 2009 , 10:52pm
post #12 of 12

Batter up - that sounds wonderful but it has more ingredients in it than any scratch cake I've made in 62 years being alive!!!! LOL

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