anyone have a good dense choc. or van. cake recipes. I use DH right now and have great reviews from it, but it seems to me when I make white cupcakes (only use eggwhites) the cupcake is moist but too light if that makes sense, its like the BC is too heavy because the cake is so light and fluffy. Is the WASC recipe any more dense?
Try one of these, they are on here somewhere but it was easier to find on SugarEd. You have to scroll down.
Thanks MadMille, its in the oven now!!!!
You're welcome. I often use the WASC and add a box of pudding. If you like devils food, it is one of my favorites. You can buy the cake mix in a box and also the pudding mix. It is delicious with crusting cream of cheese.
i read on CC a while ago to dence a cake add 1 cup of flour 3/4 cup sugar 1 teas baking powder 1/2 cup of soften butter and 2/3 cup of water after beating butter then put the ingrediants the box calls for then add the above but is this per box of cake mix??
Thats interesting mommynana, I might have to try that as well, I tried the recipe bascially was a WASC recipe and I made it with a betty crocker white cake mix, it was perfectly dense the way I wanted, moist too, only thing I would change next time is it called for 1tsp almond extract and I thought the almond was a bit overwhelming, it did say it was optional so next time I may just leave it out. Otherwise perfect!
jschilt1 i made the WASC and i thought it was nice and dense also ( without the almond )cuz the person i was making it for don`t like almond , but i was talking about useing just box cake without the sour cream and making them more dense
@MadMillie: Do you have a good recipe for crusting cream cheese?
Yes, I use the one on the link above in Sharon's blog. You will have to scroll down.
madmillie: Thank you. She says on there that you can leave it out of fridge for several days? hmmm... I thought cream cheese had to be refridgerated? Have you used this recipe? It sounds really good. I think I am going to have to try it!!
I have used it, IT'S DELICIOUS! The sugar in it preserves it.
sorry but y can`t i find it ??
awesome!! I have been looking for a cream cheese frosting that I could leave out of fridge!
Okay, here they are mommynana or use this link and scroll down.
Kathy Finholt's Crusting Cream Cheese Icing:
1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 lbs powdered sugar
1 T vanilla
1/2 tsp salt
WASC (white almond sour cream) by Rebecca Sutterby:
1 box mix (does not work well with DH since they changed their formula)
one cup sugar
one cup flour
1 1/3 cup water
1 tsp vanilla
1 tsp almond if desired
3 whole eggs or 4 whites
one cup sour cream
2 tbs oil
*you can make this into any flavor by starting with flavored mix, and adjust extracts as desired . Bake at 325.
Durable cake recipe from Cake Central:
**My favorite for chocolate cake and best for sculpting
This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.
I would just like to thank you all for sharing all these wonderful tips! I love this site I have learned so much!
thanks a lot MadMillie