A Question About The Ever Popular Wasc Cake...

Baking By grossoutqueen Updated 18 Oct 2010 , 10:58am by dnrlee

grossoutqueen Posted 17 Oct 2010 , 8:24pm
post #1 of 9

I am going to attempt to make the WASC cake for a cake I have to do this weekend. I know, I've always read not to use a new recipe for a cake you have to make for someone else but I am allowing a long enough time line so if it doesn't turn out, I can "do-over" icon_smile.gif

My first question is, can I use the base of this recipe for a chocolate cake? Just use chocolate cake mix but keep everything else the same?

Also, what about red velvet?

8 replies
Loucinda Posted 17 Oct 2010 , 8:33pm
post #2 of 9

If you keep everything else the same, the chocolate is "diluted" - what I do is do 1 1/3 cups of flour, and 2/3 cup cocoa, that way it stay nice and chocolately.

For red cake, I don't change anything. There is enough red dye in there to sink a ship.

dnrlee Posted 17 Oct 2010 , 8:46pm
post #3 of 9

here is the chocolate version. I use it all of the time and it's great!

Chocolate WASC (macsmom's method ) - MacsMom
2 dark chocolate cake mixes
2 c cake flour (gives it a lighter crumb)
2 1/4 c sugar (extra sugar for moistness)
1/3 c cocoa powder
3/4 t salt (less salt because of the cocoa powder)
2 pkg chocolate fudge pudding mixes
8 egg whites or 6 whole eggs
2 c sour cream
2 c coffee
1 c chocolate milk (extra liquid because chocolate mixes tend to be thick)
1/3 c oil
2 t Nielsen Massey's chocolate extract
2 t vanilla or butter extract

grossoutqueen Posted 17 Oct 2010 , 11:12pm
post #4 of 9

Thanks so much for the help guys! So with both of these versions, do they produce a moist but firm cake? The chocolate cake is going to be my bottom layer so I am looking to hopefully firm it up a bit from just a regular box mix...

Quote:
Originally Posted by dnrlee

here is the chocolate version. I use it all of the time and it's great!

Chocolate WASC (macsmom's method ) - MacsMom
2 dark chocolate cake mixes
2 c cake flour (gives it a lighter crumb)
2 1/4 c sugar (extra sugar for moistness)
1/3 c cocoa powder
3/4 t salt (less salt because of the cocoa powder)
2 pkg chocolate fudge pudding mixes
8 egg whites or 6 whole eggs
2 c sour cream
2 c coffee
1 c chocolate milk (extra liquid because chocolate mixes tend to be thick)
1/3 c oil
2 t Nielsen Massey's chocolate extract
2 t vanilla or butter extract


grossoutqueen Posted 17 Oct 2010 , 11:13pm
post #5 of 9

Sorry Dnrlee... I don't know why I "quoted" you there icon_rolleyes.gif

dnrlee Posted 17 Oct 2010 , 11:31pm
post #6 of 9

It is both moist and firmicon_smile.gif

tmelrose Posted 18 Oct 2010 , 4:23am
post #7 of 9

What brand of dark chocolate cake mixes do you guys use for this recipe? DH, BC, PB?

Renaejrk Posted 18 Oct 2010 , 4:48am
post #8 of 9

I have actually made the wasc with a chocolate cake mix and not added any cocoa - everyone loves it and very rich and chocolatey! I do make sure and use a strong chocolate cake mix though - usually DH fudge, devil's food, etc.

To Clarify - I use the WASC recipe that uses oil. I have also melted chocolate and swirled it in the cake - YUM!

dnrlee Posted 18 Oct 2010 , 10:58am
post #9 of 9

I use DH Dark Chocolate Fudge and dark cocoa powder. It's very chocolatey!

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