Anyone ever tried making WASC with chocolate cake mixes?
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.
Yes I do. I use the dark chocolate cake mix.
Here's an awesome chocolate WASC recipe.
Here is another link with variations at the bottom of the recipe.
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.
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!
Heres the recipie I use and people love it and ask for the recipe.
WASC - CHOCOLATE VERSION
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.
Batter up, That sounds YUMMY.
Batter up, That sounds YUMMY.
Yours too! But, is there a forum thread on how to control our waistlines?
Thanks batter-up for posting your recipe!!
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