Are there any recipes for a doctored yellow cake? I mean something along the lines of a WASC but with yellow caked insted? I tried subbing yellow cake mix in the original WASC recipe, but it came out too dense.
my sister uses :
3/4 cup water
1/3 cup oil
6 oz yogurt (flavor of your choice)
yellow cake mix
I have not yet tried it but when she takes it to work it is instantly gone.
I used yellow cake and a box added a box of pudding. I didn't find it too dense or anything. I also used a no-name box of mix (shhh don't tell anyone...)
How many eggs did you use? Whole or whites? I've done yellow cake mix several times and they turn out about the same texture as the white for me. I use whole eggs and only use 6 for a full recipe or 3 for half. In fact, I have cupcakes sitting on the counter in my kitchen right now made with a yellow cake mix. I ate one not too long ago and it is nicely fluffy and not dense at all.
Fran, I used 6 eggs because I was making a whole batch and omitted the oil because of the cholesterol in the yolks (as instructed in the original WASC recipe)...don't know what could've happened.
I always use whole eggs plus oil...
I follow MacsMoms recipe.
The *original* WASC recipe can be used with *any* cake flavor!
Go ahead and make it with yellow cake. You will have a great cake.
Okay, I'll do a test run tonight to see if it comes out dense again, then I'll try to troubleshoot.
I've done it using the original recipe and it turned out great.
There is a thread here about gourmet flavors and many of the recipes start with the WASC basics.
i've added french vanilla pudding and an extra egg to yellow cake mix and it really enhanced the flavor. Somewhere on here there's a recipe w/yellow cake mix that uses peach juice. It it one of my all time favorite cakes!
Wow, so many different opinions! I'm really excited. I wasn't able to get around to baking tonight, but I'm going to do a lot of trial and error before I have to produce. My DH will be very happy to know there'll be cake for him to taste test.
can't wait to see what works for you!
Are there instructions anywhere for this recipe for 9in pans? Or will this be enough batter?