Wasc Recipe

Baking By kermitncupcake Updated 11 Jul 2010 , 1:58pm by AnnieCahill

kermitncupcake Posted 11 Jul 2010 , 4:55am
post #1 of 5

Hi all.
Ive been looking for the "original" WASC recipe, but havent been able to find one. Would someone please point me in the direction of a good one, and substitutes where necissary because Im in Australia...

Also, what kind of yeild Ill get from it?
Thanks icon_smile.gif

4 replies
hollys_hobby Posted 11 Jul 2010 , 5:02am
post #2 of 5

here is a link with a TON of variations!! icon_smile.gif
http://docs.google.com/Doc?id=ddhwqp45_49hm7wvmrf

DeeDelightful Posted 11 Jul 2010 , 5:11am
post #3 of 5

The basic WASC yields enough batter for a 12 x 18 sheet cake and at least a 6 inch and 8 inch two tier cake. When you find the WASC recipe on this website, it lists how much it yields at the bottom of the recipe.

kermitncupcake Posted 11 Jul 2010 , 5:28am
post #4 of 5

WOW! Thats alot of cake!
Ive never done big cakes (yet). The biggest cake Ive done is a 4 torte layer cake with buttercream filling!

AnnieCahill Posted 11 Jul 2010 , 1:58pm
post #5 of 5

You can halve the recipe. I just made the original chocolate version last night and it was the BOMB! It baked beautifully and it wasn't sticky and gummy on the top like the Rebecca Sutterby recipe. It had a perfect crumb and was VERY moist.

I used a DH Dark Chocolate Fudge cake mix and used one cup of strongly brewed coffee for the liquid. I also added 2 1/2 TBS dark cocoa powder and 2 1/2 TBS heavy cream to balance the extra dry ingredients. Awesome!

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