Dumbest Qn Ever- Extending Box Mix

Baking By lollyponpon Updated 11 Jan 2011 , 2:31pm by VaBelle

lollyponpon Posted 11 Jan 2011 , 1:01am
post #1 of 10

Hi Guys!!

I have never baked a cake that wasn't from "scratch" and before that starts a huge debate, it isn't because i dont want to or don't believe in it!
The reason is, I don't know how! LOL

So, when i see the recipe for WASC cakes, and it says take a box mix and extend, I'm soooo excited to try but i have one stupid question stopping me...
how?

do you "make" the box mix and then other ingredients, (so whatever ingredients are listed on the back of the box are ALSO required) or i s it quite literally only using the "mix" and you put it all together with other dry ingredients etc??

anyway, I've put it out there now...
thanks to anyone that can help!

9 replies
-K8memphis Posted 11 Jan 2011 , 1:08am
post #2 of 10

use the box mix as a powder

no worries

my caps key is not cooperating

SHADDI Posted 11 Jan 2011 , 1:50am
post #3 of 10

For the recipes you are going to try you are using the cake mix as the cake flour.

White Almond Sour Cream Cake (WASC)
By: Rebecca Sutterby
This recipe can easily be halved

Ingredients

* 2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract

Instructions

1. Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees

lollyponpon Posted 11 Jan 2011 , 9:44am
post #4 of 10

Thank you so much!!

irisinbloom Posted 11 Jan 2011 , 11:35am
post #5 of 10

A question for those that have tried the WASC cake recipe, is it a moist cake. Thanks so muchicon_smile.gif

Skirt Posted 11 Jan 2011 , 12:57pm
post #6 of 10

I use a slightly different version of WASC (no oil) and it's very moist. I can only imagine it would be even more so with the oil recipe...

CarolLee Posted 11 Jan 2011 , 1:01pm
post #7 of 10

"A question for those that have tried the WASC cake recipe, is it a moist cake. Thanks so muchicon_smile.gif"

It is if you add 1/2 cup mayo to this recipe above! I think it's moist even if you don't. I just have the habit of the Mayo now because it works EVERY time. Customers are always asking how I get my cakes so moist.

simplysouthern Posted 11 Jan 2011 , 1:26pm
post #8 of 10

Wasc is my go to white cake. It is super moist, so much in fact that I find I have to freeze for at least 2 hours before torte or leveling can happen.

simplysouthern Posted 11 Jan 2011 , 1:59pm
post #9 of 10

Oh I also love the chocolate version. You can find it under he most saved recipes here on CC. It's called Amazing chocolate wasc. HTH

VaBelle Posted 11 Jan 2011 , 2:31pm
post #10 of 10

I use the WASC version that adds 1 cup of flour, 1 cup of sugar, 1 cup of sour cream, 1 cup of water, 1 tablespoon of extract, 3 eggs, and one box cake mix, and I've gotten rave reviews. It's moist and even a little sticky when leveling and moving around. I've used it for chocolate, white, white chocolate, caramel, orange, vanilla, spice, cherry, and I'm not sure what else. The only thing I've changed for any of them is the spice cake. I added a box of Pumpkin Spice instant pudding mix and an extra egg.

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