I'm not sure if this a disaster but it didn't turn out quite right. I just had surgery so I had to send my husband to the store for ingredients. Of course I didn't really look at the box closely and it had pudding in the mix. OOps! I mixed all the ingredients for the cake and baked it. I never thought a cake could be too moist but this one sure was. I'm waiting to see what my family thinks of it. I sent it to my sister in NC.

I know other members don't use DH when they make WASC cake and they like the results. But like you, I prefer to use DH.

HTH

I noticed there are a couple of WASC recipes on this site, which is the best one to use? I would like to try it this weekend for a cake due on Tuesday.

Both Rebecca Sutterby's and kakeladi's "original" recipes are great.

kakeladi's recipe doesn't use oil, which is the only difference in ingredients used. (Both versions can be made using any flavor cake mix and extracts, and whole eggs.)

The following link has both recipes and popular CC recipes for American buttercreams and fondant... And so much more.

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

HTH

My sister texted me yesterday and everyone loved the cake! I guess it wasn't too moist after all Just thought I'd let you know how it turned out!

I want to try kakeladi's WASC, in the recipes section but I did not see how much butter to add. Could someone tell me?

Thanks,
Naty

Thank you for clarifying it for me.

naty

I have trouble with WASC when I baked it last week. I can't figure out what I did wrong, but it rose really nice, then when I took it out of the oven, on the counter it fell, sort of. I took them out of the pans later, and when I cut into one layer, it was really weird. The bottom was sort of uncooked or something. I used the baking strips also. I guess I'll just have to try it again. Thanks for all the great information on this site fellow CC'ers