Decorating By Tita9499 Updated 3 Jun 2009 , 3:15pm by 2SchnauzerLady

Tita9499 Posted 1 Jun 2009 , 6:58pm
post #1 of 15

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.

14 replies
tiggerjo Posted 1 Jun 2009 , 7:05pm
post #2 of 15

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.

pouchet82 Posted 1 Jun 2009 , 7:07pm
post #3 of 15

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...)

Franluvsfrosting Posted 1 Jun 2009 , 7:08pm
post #4 of 15

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.

Tita9499 Posted 1 Jun 2009 , 7:10pm
post #5 of 15

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.

pouchet82 Posted 1 Jun 2009 , 7:15pm
post #6 of 15

I always use whole eggs plus oil...
I follow MacsMoms recipe.

kakeladi Posted 1 Jun 2009 , 10:03pm
post #7 of 15

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.

Tita9499 Posted 1 Jun 2009 , 10:08pm
post #8 of 15

Okay, I'll do a test run tonight to see if it comes out dense again, then I'll try to troubleshoot.

Rylan Posted 1 Jun 2009 , 11:06pm
post #9 of 15

I've done it using the original recipe and it turned out great.

MessiET Posted 2 Jun 2009 , 12:00am
post #10 of 15

There is a thread here about gourmet flavors and many of the recipes start with the WASC basics.

mandyloo Posted 2 Jun 2009 , 4:00am
post #11 of 15

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!

Tita9499 Posted 2 Jun 2009 , 4:11am
post #12 of 15

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.

neelycharmed Posted 2 Jun 2009 , 10:17am
post #13 of 15

can't wait to see what works for you!

MrsNewBaker Posted 3 Jun 2009 , 3:07pm
post #14 of 15

Are there instructions anywhere for this recipe for 9in pans? Or will this be enough batter?

2SchnauzerLady Posted 3 Jun 2009 , 3:15pm
post #15 of 15

MrsNewBaker: here is an address that has multiple flavor variations of WASC, including YASC that I was just given in another thread. http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

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